Application
This unit is applicable to slaughter floor operations. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Operate a vacuum blood collection system | 1.1. Start-up procedures are identified and followed. 1.2. Vacuum recovery system is operated and blood collected according to work instructions. 1.3. Specific hygiene and sanitation requirements for blood collection are identified and complied with. 1.4. Specific Occupational Health and Safety (OH&S) requirements for blood collection are identified and complied with. 1.5. Sources of contamination are explained, identified and managed according to workplace requirements. 1.6. Regulatory requirements and customer specifications for blood collection are identified and met. |
2. Clean, maintain and monitor a vacuum blood collection system | 2.1. Routine maintenance, cleaning and monitoring is undertaken according to workplace requirements. |
Required Skills
Required skills |
Ability to: operate blood collection system in accordance with work instructions and company requirements for hygiene and sanitation, OH&S and Quality Assurance (QA) 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 |
Required knowledge |
Knowledge of: steps in blood collection uses and markets for blood collected consequences of contamination and resulting damage to blood requirements related to blood collection: hygiene and sanitation OH&S QA regulatory customer specifications |
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 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. | |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
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. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Regulatory requirements may include: | Export Control Act 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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable