Application
This unit describes the skills and knowledge required to reduce negative environmental impacts of meat industry work practices.
This unit addresses the knowledge, processes and techniques necessary to support environmentally sustainable work practices. It is applicable to personnel in all sectors and areas, and at all levels of the meat processing industry. It is particularly applicable to production personnel in meat processing, smallgoods operators and meat retailing personnel.
This unit must be delivered in the context of Australian meat processing standards and regulations.
All work should be carried out to comply with workplace and regulatory requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify current resource use | 1.1 Identify workplace environmental and resource efficiency issues 1.2 Identify resources used in own work role 1.3 Identify wastes and emissions created by own work role |
2. Comply with environmental regulations | 2.1 Follow regulatory requirements, work instructions and procedures to ensure compliance 2.2 Identify non-conformances and follow corrective action procedures |
3. Seek opportunities to improve resource efficiency | 3.1 Follow enterprise plans to improve environmental practices and resource efficiency 3.2 Make suggestions for improvements to workplace practices in own work area |
Evidence of Performance
The candidate must:
demonstrate a basic understanding of sustainability
interpret workplace information
report non-conformances
recognise and follow procedures, follow instructions and respond to change
relate to people from a range of social, cultural, ethnic backgrounds, and physical and mental abilities
apply relevant communication and mathematical skills
ask questions and clarify work requirements
follow good housekeeping procedures and practices
apply relevant workplace health and safety, regulatory and workplace requirements
take corrective action according to workplace requirements
work with others to solve problems relating to environmental performance
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
environmental and resource efficiency hazards and risks associated with own workplace and own work area
workplace environmental management strategies affecting own work practice
relevant environmental and resource efficiency systems and procedures for own work area
relevant workplace health and safety, regulatory and workplace requirements
Assessment Conditions
Competency in this unit must be demonstrated under conditions that are the same as the speed of production and within the parameters of the role responsibilities.
Assessment should be undertaken in an operating meat processing plant or food service operation.
The following three forms of assessment must be used:
demonstration - snapshot of performance
quiz, question and answer
observation of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.