This unit is applicable to workers employed in meat processing plants where offal is recovered, washed, trimmed and packed.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Identify the steps in offal processing in the plant

1.1. Types of offal processed, their uses and markets are identified.

1.2. Steps in processing, packing and storage of offal are identified.

1.3. Types of packaging are identified.

1.4. Chutes and bins used in the offal room are identified.

1.5. Storage locations and requirements are identified.

2. Identify production requirements

2.1. Production requirements for offal are identified and explained.

2.2. Regulatory requirements and customer specifications for offal are identified.

2.3. Specific hygiene and sanitation requirements for offal processing areas are identified and explained.

2.4. Specific OH&S requirements for offal processing areas are identified and explained.

2.5. Types and sources of offal contamination are identified.

Required skills

Ability to:

work efficiently in teams and individually

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:

defects in offal and procedures for reporting defects

importance of the storage procedures for offal

nature and importance of customer trim specifications and grades

uses of edible offal including for pharmaceuticals and human consumption

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 the normal chain speed over a period of time.

Context of, and specific resources for assessment

Assessment must be conducted in an abattoir.

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.

Offal may include:

brain

cheeks

diaphragm, skirts and flares

glands

head meat

heart

kidneys

lips

liver

lungs

pancreas

penis

rectum

small intestines

spleen

stomach(s)

sweet runners

tail

tendons

testicles

tongue and tongue meat

tripe

uterus

weasand

or any other tissue recovered for human consumption or medical uses.

Production 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

federal, state and territory regulations regarding meat processing

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.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) 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.

Contamination may include:

bile

excreta

ingesta

pathology.

Unit sector

This unit contains employability skills.