This unit is applicable to those in leadership positions in meat processing, smallgoods and retailing operations who have responsibility for setting and achieving operational and administrative goals.
Communicate in the workplace
Elements and Performance Criteria
1. Set and achieve personal goals
1.1. Personal performance standards reflect pride in achievement, commitment to customer service and enterprise requirements.
1.2. Personal goals reflect roles and responsibilities within the organisation.
1.3. Opportunities to extend personal performance and goals are identified and used.
1.4. Personal qualities and workplace relationships provide a role model to others.
1.5. Personal performance is consistent over changes in workplace conditions and contexts.
2. Establish and achieve personal work priorities
2.1. Responsibilities, duties and tasks are prioritised to achieve personal, team and organisational goals.
2.2. Work plans and schedules are developed and followed to achieve personal and enterprise targets.
2.3. Technology is used efficiently and effectively to manage work priorities and commitments.
2.4. Strategies for minimising and managing stress are implemented.
3. Maintain and update professional skills and knowledge
3.1. Personal skill and knowledge is assessed against position/job description, competency standards and personal goals to identify areas and priorities for development.
3.2. Feedback from clients, customers and colleagues is used to improve competence.
3.3. Opportunities for professional development are identified and utilised.
4. Review own work performance
4.1. Personal performance is analysed.
4.2. Personal goals are reviewed according to changing industry directions, enterprise goals and personal performance.
4.3. New skills and knowledge are identified to maintain professional excellence and competitive edge.
4.4. Strategies for achieving personal goals are prepared.
apply judgement, experience and knowledge of enterprise deadlines and targets
develop strategies for minimising and managing stress
document professional development and training achievements
identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplacerequirements
identify personal career path and opportunities
keep up-to-date with enterprise procedures and processes
make decisions within own responsibility and accountability
manage time effectively
participate in internal and external networks to develop own knowledge, skills and competence
plan and sequence tasks and activities
respond to others openly and fairly
review own strengths, weaknesses and level of competence and identify areas for improvement
seek and accept constructive feedback on own performance
use relevant communication skills
utilise a range of information and communication technologies to organise and complete tasks on schedule
characteristics required of an effective leader in the meat industry
enterprise goals, directions and ethical standards and values
how personal goals contribute to the achievement of enterprise goals
own role in achieving organisation's goals
potential career paths available in the industry
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 in the workplace and supported by a referee's report.
Context of and specific resources for assessment
Assessment must demonstrate actual management of a work load at an appropriate level.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
verified work log or diary
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.
Technology may include:
information and communication technologies including:
diaries or organisers
automatic and semi-automatic machinery
Feedback may be:
formal and informal, and include performance appraisals.
Professional development opportunities may include:
participation in industry networks, conferences and seminars
membership of industry and professional associations
use of competency standards
professional and technical journals
articles and magazines.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
protective boot covers
protective hand and arm covering
protective head and hair covering
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatoryrequirements may include:
Australian Standards pertaining to the meat industry
commercial law, including fair trading and trade practices
corporate law, including registration, licensing and financial reporting
environmental and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
hygiene and sanitation requirements
industrial awards and agreements
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
Workplacerequirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
Standard Operating Procedures (SOPs)
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting the needs of internal/external customers
listening and understanding
reading and interpreting workplace documentation
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
This unit contains employability skills.