This unit is applicable to workers weighing carcases in abattoirs, boning rooms, game processing plants and knackeries.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Check scales

1.1. Scales are checked regularly according to operational. procedures and state/territory regulations to ensure hot weights are accurate.

1.2. Scales are checked to ensure they read zero after taring.

1.3. Appropriate personnel are notified in accordance with work instructions if scales are inaccurate.

2. Test weights

2.1. Clean and undamaged mass are combined to determine maximum operational weight for production.

2.2. Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.

2.3. Test weights are certified in accordance with state regulations and workplace requirements.

3. Record check measure

3.1. All results of checking measures are accurately recorded according to workplace requirements.

3.2. Results are verified according to workplace requirements.

4. Operate carcase scales

4.1. Carcases are weighed according to workplace requirements.

4.2. Weights are recorded according to workplace requirements.

4.3. Carcases are tagged and labelled according to workplace and regulatory requirements.

Required skills

Ability to:

weigh carcases and accurately complete scales records

demonstrate the correct scale check procedure

report equipment faults to supervisor

record and report recorded weights information

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 relevant communication skills

Required knowledge

Knowledge of:

concept of tare

regulatory requirements of checking scales and weighing carcases

scale problems that can be encountered and the action required to maintain weighing standards

possible problems for the scales operation and the appropriate corrective action

weights recording process and where applicable the reporting process on the information gathered

Occupational Health and Safety (OH&S) requirements in relation to weighing process

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 under normal production conditions.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal working 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.

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.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace information

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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.

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.

Unit sector

This unit contains employability skills.