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 | ||
ELEMENT | 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 |
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 |
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: 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. | |
Technology may include: | information and communication technologies including: diaries or organisers computerised equipment personal computers online services telephone fax 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 mentoring rotation 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 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. |
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 OH&S relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption processing taxation traineeships. |
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 empathising 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 |
This unit contains employability skills. |
Not Applicable