MTMP2031C
Operate scalding_de-hairing equipment

This unit covers the skills and knowledge required to operate scalding and de-hairing equipment.

Application

This unit is applicable to abattoirs and game processing plants for pigs or goats.


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Confirm equipment settings

1.1. Automated equipment safety guards are secured and in place.

1.2. Equipment settings are selected and confirmed in accordance with workplace and Occupational Health and Safety (OH&S) requirements.

2. Operate equipment for scalding or de-hairing

2.1. Scalding or de-hairing equipment is powered in accordance with regulatory and workplace requirements.

2.2. Scalding or de-hairing equipment is operated in accordance with workplace and manufacturer's specifications.

2.3. Scalding or de-hairing equipment is operated in accordance with OH&S requirements.

2.4. Equipment is operated within its capacity and the capacity of the operator.

2.5. Carcase is scalded and de-haired to workplace requirements.

3. Identify and report defects

3.1. Carcases leaving the process are monitored to ensure de-hairing meets workplace requirements.

3.2. Defects are monitored and corrective action is taken in accordance with workplace requirements.

Required Skills

Required skills

Ability to:

operate and monitor de-hairer according to manufacturer's specifications and work instructions

monitor defects in processing and take corrective action

report defects in accordance with workplace requirements

work effectively as an individual and as part of a team

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

use communication skills relevant to the task

Required knowledge

Knowledge of:

defects to be identified and reported in accordance with workplace requirements

OH&S requirements of operating machinery

potential sources of contamination and ways of preventing it

work instructions related to operating scalding or de-hairing equipment

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 at normal chain speed.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

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.


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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

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.

De-hairingequipment may be:

automated or mechanical.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

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

state and territory regulations regarding meat processing

Communication may:

be spoken, written, non-verbal and include the use of 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 reading and recording of workplace information.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable