Manage own work performance

This unit covers the skills and knowledge required for personnel in leadership positions to assume responsibility for their own work and performance, and provide role models for others. This unit covers the competencies to set work goals and plans, manage and improve own work performance and provide an example to other members of the work team/area.


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.

Required Skills

Required skills

Ability to:

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

Required knowledge

Knowledge of:

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

Evidence Required

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 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 or telephone 1800 817 462.

Range Statement

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

computerised equipment

personal computers

online services



automatic and semi-automatic machinery

robotic equipment.

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

structured training



action learning

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


lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering


waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatoryrequirements may include:

animal welfare

Australian Standards pertaining to the meat industry

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

export requirements

Export Control Act

food safety

food standards

hygiene and sanitation requirements

industrial awards and agreements


relevant regulations

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)

work instructions.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive


establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.


Unit sector

Employability Skills

This unit contains employability skills.

Licensing Information

Not Applicable