This unit is applicable to workers operating a rib puller in boning rooms and food service operations.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare rib puller for operation

1.1. Rib puller is cleaned according to workplace requirements, where part of work instructions.

1.2. Pre-operational checks are completed according to workplace requirements.

1.3. Basic maintenance (e.g. replacement of strings) is undertaken according to workplace requirements.

2. Operate rib puller

2.1. Rib puller is operated according to work instructions.

2.2. Rib puller is operated according to workplace Occupational Health and Safety (OH&S) requirements.

Required skills

Ability to:

undertake pre-operational checks according to workplace requirements

operate the rib puller in accordance with workplace OH&S requirements, Standard Operating Procedures (SOPs) and work instructions

undertake routine maintenance according to workplace requirements

clean rib puller in accordance with workplace requirements

report equipment faults to supervisor either verbally or in writing in accordance with workplace requirements

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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 relevant communication skills

Required knowledge

Knowledge of:

cleaning and maintenance requirements of the rib puller

work instructions for operating the rib puller

relevant regulatory requirements

potential sources of contamination and cross-contamination

ways of minimising contamination

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 has to be demonstrated at normal chain speed.

Context of, and specific resources for assessment

Assessment must take place in an operating meat processing plant.

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.

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

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.

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 skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.