This unit can be used as part of an induction of a worker to a meat processing establishment, smallgoods, retail premises or other meat establishment.

ELEMENT

PERFORMANCE CRITERIA

1. Maintain personal equipment

1.1. Personal equipment is maintained to ensure manufacturer specifications are met, where relevant

1.2. Occupational Health and Safety (OH&S), hygiene and sanitation, workplace and regulatory requirements are met

2. Store personal equipment

2.1. Appropriate maintenance is carried out for the equipment used.

2.2. Personal equipment is stored in accordance with workplace and regulatory requirements.

3. Clean personal equipment

3.1. Personal equipment is cleaned to ensure that workplace requirements, OH&S, hygiene and sanitation requirements, and manufacturer's specifications are all met, where relevant.

Required skills

Ability to:

apply communication skills relevant to the task

demonstrate the procedures for maintaining personal equipment

check and prepare equipment in time for the start of work

work effectively as an individual and as part of a team

apply hygiene and sanitation, OH&S requirements in using, cleaning and storing personal equipment, including Personal Protective Equipment (PPE)

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

maintenance techniques for personal equipment

relevant work instructions, Standard Operating Procedures (SOPs) and reports

hygiene and sanitation, OH&S, workplace and regulatory requirements related to maintaining, cleaning and storing personal equipment

manufacturer specifications for use, maintenance, cleaning and storage of personal equipment, where relevant

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated during the normal operations of a workplace.

Context of and specific resources for assessment

Competency must be assessed using the personal equipment issued to the individual.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole.

Personal equipment may include:

chains

handsaws

PPE

pouches

steels.

OH&S requirements may include:

enterprise OHS policies, procedures and programs

OHS legal requirements

PPE:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

Workplace requirements may include:

enterprise-specific procedures

OHS requirements

quality assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Communication may:

be spoken, written, non-verbal and include signs and signals

be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties

require the interpretation of spoken or written instructions or diagrams.

Work instructions, standard operating procedures and reports may be:

completed with the assistance of others

directly related to own tasks and duties

in English

in everyday workplace language, including some mathematical language

in languages other than English

presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches and codes

presented orally

provided visually (e.g. video, OH&S signs, symbols and other pictorial presentations)

routine, simple and brief.

Unit sector

This unit contains employability skills.