This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, smallgoods plants, food services operations, wholesale and meat retail premises.

ELEMENT

PERFORMANCE CRITERIA

1. Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel

1.1. OH&S responsibilities are met according to regulatory and workplace requirements.

1.2. OH&S responsibilities of key personnel are recognised and explained.

2. Follow workplace OH&S policies and procedures

2.1. Workplace OH&S policies, procedures and programs are followed.

2.2. Personal Protective Equipment (PPE) is used, maintained and stored as appropriate.

3. Follow legal provisions related to OH&S

3.1. Relevant provisions of OH&S legislation and codes of practice are followed.

4. Contribute to OH&S

4.1. OH&S issues are raised with designated personnel in accordance with workplace requirements and relevant OH&S legislation.

4.2. Participative arrangements for OH&S are contributed to in the workplace within the organisational procedures and scope of responsibilities and competencies.

5. Follow workplace requirements for hazard identification and risk control

5.1. Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace requirements.

5.2. Workplace requirements for controlling risks to health and safety are accurately followed.

6. Follow emergency procedures

6.1. Emergency procedures are followed according to workplace requirements.

6.2. Appropriate reporting procedures for emergencies are followed according to workplace requirements.

7. Operate machinery safely

7.1. Machinery is operated according to safe work practices and procedures, where applicable.

7.2. Machinery is operated and maintained according to manufacturer specifications and workplace requirements, where applicable.

Required skills

Ability to:

work safely as an individual and as a member of a team

select, organise and complete routine explanations and reports on OH&S issues

demonstrate safe work practices in all activities at the work site

follow workplace OH&S policies and procedures

identify and apply relevant regulatory requirements as applicable

identify and follow emergency procedures, including evacuation procedures, according to workplace requirements

identify OH&S hazards in own work area and around general plant or worksite especially slips, falls and manual handling

list hazards at the work site and control measures that have been put in place

outline and observe own OH&S legal responsibilities

outline the employer's OH&S legal requirements

seek advice from more experienced colleagues or from manuals in order to operate new machinery and equipment safely

use relevant communication skills

Required knowledge

Knowledge of:

use, maintenance and storing of PPE required for different areas at the worksite, according to workplace requirements and manufacturer specifications

ways of minimising manual handling hazards

safe operating procedures for machinery at own work station

procedures for reporting accidents at the work site

functions of OH&S committees and representatives at the work site, as appropriate

PPE that must be worn for different areas at the work site

process for making suggestions for improvement

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

Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.

Context of and specific resources for assessment

Assessment may involve simulation or actual demonstration of competency where competencies involve identifying, reacting to and reporting hazards.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

workplace project

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. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Regulatoryrequirements 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:

emergency, fire and accident procedures

enterprise-specific procedures

hazard policy and procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Workplace OH&S policies, procedures and programs may include:

confined spaces entry permit

drug and alcohol policies and programs

emergency procedures

evacuation plans

hazardous substances policies and programs

manual handling policies and programs

noise reduction policies and programs

OH&S inspectors and audits checklists

OH&S policies and programs

sexual harassment policies and programs.

Personal Protective Equipment (PPE) may include:

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.

Participative arrangements for OH&S may include:

OH&S committees

OH&S representatives

workplace meetings.

Emergency procedures may include:

accident and incident reporting and investigation procedures

evacuation plans

first aid procedures.

Routine explanations and reports may:

be completed with the assistance of others

be directly related to own work and work area problem solving

be in English

be in everyday workplace language and include mathematical language and commonly used technical terms

be in languages other than English

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources

include the use of visual aids (e.g. video, OH&S signs and other pictorial presentations).

Work site includes:

immediate working area

overall workplace.

Hazards may include:

alcohol abuse

chemicals

communicable diseases

confined spaces

dust

electrical faults

equipment malfunctions

excessive noise

extremes of temperatures

fatigue

hazards associated with knives

hazards associated with manual handling

poor or inadequate lighting

poor ventilation

radiation

stress

substances

use of illicit drugs

zoonotic diseases.

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

include reading and interpreting workplace documentation.

Unit sector

This unit contains employability skills.