Application
This unit describes the skills and knowledge required to place orders at a despatch point and loading products into transportation.
This unit is applicable to workers in smallgoods manufacturers and meat establishments, which deliver meat and meat products to customers, including restaurants.
This unit must be delivered using Australian meat industry standards and regulations.
All work should be carried out to comply with workplace procedures, regulatory requirements and hygiene standards.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Arrange and consolidate orders | 1.1 Consolidate orders picked from separate areas 1.2 Place products and/or batches in correct despatch area 1.3 Acquire information about despatch scheduling requirements 1.4 Arrange and secure products 1.5 Store product in despatch area according to schedule 1.6 Use correct methods for efficient and safe loading |
2. Loadout product | 2.1 Transport product to loadout according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and workplace requirements 2.2 Load product is loaded according to workplace health and safety, hygiene, QA and workplace production requirements 2.3 Document and record products according to workplace and production requirements 2.4 Complete product loadout is completed according to workplace health and safety S, QA, and workplace requirements |
3. Maintain clean holding rooms | 3.1 Maintain holding rooms to workplace, regulatory, and hygiene and sanitation requirements |
Evidence of Performance
The candidate must be observed placing orders at a despatch point and loading products into transport.
The candidate must:
identify species and various meat products for storage
handle product according to hygiene requirements
monitor refrigerated temperature on a regular basis
rotate stock
apply relevant communication and mathematical skills
arrange and consolidate orders to customer and workplace requirements
record information accurately and legibly
seek advice where necessary from relevant sources when working with new products, technology or changes in work practices
use correct manual handling techniques for transferring product to storage facilities
maintain clean holding rooms
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
storage requirements for products
recording procedures for loadout of product
regulatory requirements related to storage and handling of product
temperatures for storage of meat products
workplace requirements for despatch of meat
appropriate storage facilities for individual products
Assessment Conditions
Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
The following forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.