Application
This unit describes the skills and knowledge required to manage product in chillers, in terms of specifications and hygienic storage.
This unit is applicable to supervisors and Quality Assurance (QA) staff responsible for managing, assessing and monitoring product in chillers.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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. Assess meat colour, fat colour and marbling | 1.1 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range |
2. Ensure cleaning program is followed | 2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met 2.2 Set up and follow cleaning schedule for daily, weekly or regular fumigation |
3. Monitor chiller temperature | 3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements 3.2 Maintain chiller temperature to ensure product safety and meet product specifications 3.3 Correct changes to temperature to maintain product specifications |
4. Monitor product handling and identification | 4.1 Identify and label products in accordance with product specification, customer and workplace requirements 4.2 Confirm customer requirements to determine delivery arrangements 4.3 Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements 4.4 Complete product order documentation |
Evidence of Performance
Candidates must be observed assessing products in chillers.
The candidate must:
assess meat colour, fat colour and marbling
ensure the chiller cleaning program is followed
monitor chiller temperature
monitor product handling and identification
apply mathematical concepts to monitoring procedures (e.g. temperature checks and adjustments)
apply relevant communication skills
assess carcases according to workplace and regulatory requirements
complete documentation, including accurate and legible labelling
identify and apply relevant workplace health and safety requirements
identify product chiller requirements
identify product health and hygiene requirements
use available technology to record, gather and interpret product-monitoring data
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
the carcase grading system employed in an enterprise
product transfer and storage methods
the process involved in assessing chillers in the workplace
product quality monitoring processes
the importance of fat depth, marbling, carcase colour and other grading parameters
rejection procedures
Assessment Conditions
Assessment must be conducted in an operating meat processing enterprise.
As a minimum, the following three forms of evidence must be used:
Workplace Referee report
Knowledge test
Assessor observation of performance on the job
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.