This unit is applicable to meat workers on a slaughter floor.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Expose all incisor teeth

1.1. Incisor teeth are exposed.

1.2. Permanent incisors are differentiated from milk teeth.

1.3. The number of permanent incisors is counted correctly.

1.4. Dentition is assessed to workplace, regulatory and Occupational Health and Safety (OH&S) requirements.

1.5. Sterilisation techniques are followed prior to, and during, the assessment of dentition.

2. Record the dentition

2.1. The number of permanent incisor teeth is identified and accurately recorded in accordance with workplace requirements.

Required skills

Ability to:

work cleanly to assess dentition and to avoid the risks of contamination of the carcase

identify and record the number of permanent incisor teeth according to work instructions

apply numeracy skills relevant to 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

Required knowledge

dentition as a measure of animal age

anatomical aspects of dentition

importance and value of accurate dentition assessment

workplace requirements for recording dentition

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

Dentition assessment must be performed at a pace that is the same as the pace of production.

Context of, and specific resources for assessment

Assessment must occur in an operating abattoir under normal processing 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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

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

federal, 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

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Unit sector

This unit contains employability skills.