Application
This unit is applicable to boning room, food services and wholesale butchery operations. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Check scales | 1.1. All scales are checked regularly according to operational procedures and regulatory requirements to ensure hot weights are accurate. 1.2. Scales are checked to ensure they read zero after taring. 1.3. Appropriate personnel are notified if scales are not accurate. |
2. Test weights | 2.1. Clean and undamaged mass is 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 regulatory and workplace requirements. |
3. Record check measure | 3.1. All results of check measures are accurately recorded according to workplace requirements. 3.2. Results are verified according to workplace requirements. |
4. Weigh carton | 4.1. Carton is weighed and weight read. 4.2. Net weight of carton is checked to ensure compliance with workplace requirements and customer specifications. 4.3. Weight of carton is recorded (where this forms part of work instruction). |
Required Skills
Required skills |
Ability to: weigh cartons accurately check carton contents against product description accurately complete scales records use correct scale check procedure identify specific scales problems and specify the action required to maintain weighing standards report equipment faults to supervisor work effectively as an individual and as part of a team apply relevant Occupational Health and Safety (OH&S) 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 communication skills appropriate to the task |
Required knowledge |
consequences of incorrect operation of scales enterprise and regulatory requirements for operating and testing scales relevant OH&S requirements |
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. | |
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. |
Workplace requirements may include: | apply numeracy skills 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. |
Communication skills may include: | listening and understanding reading and recording workplace data sharing information speaking clearly and directly working with diverse individuals and groups. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable