This unit is applicable to those working in large-scale chiller or freezer meat storage facilities.

ELEMENT

PERFORMANCE CRITERIA

1. Store carton meat product

1.1. Carton meat product is transported, racked or palletised in accordance with workplace and Occupational Health and Safety (OH&S) requirements.

1.2. Carton meat product is identified according to labelling.

1.3. Carton meat product is stored in appropriate area in accordance with workplace requirements.

1.4. Carton meat product is stored at required temperature.

1.5. Temperature is checked (if part of work instructions).

1.6. OH&S requirements related to working in refrigerated areas are met.

Required skills

Ability to:

identify types of product stored

use correct handling techniques for storing carton product

demonstrate methods of racking, palletising and transferring product in accordance with workplace, OH&S, hygiene and sanitation, and Quality Assurance (QA) requirements

store carton product in accordance with workplace, OH&S, hygiene and sanitation, and QA requirements

work efficiently in teams and individually

identify and 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:

OH&S requirements related to manual handling of carton meat products

OH&S requirements related to working in refrigerated areas

importance of storing meat at required temperature

meat storage requirements

possible causes of contamination of carton meat

specific OH&S risks related to storage of carton product and working in a cold environment

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 rate of production.

Context of and specific resources for assessment

Assessment must be conducted in a registered 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

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.

Refrigerated areas may include:

blast freezers

chillers

conditioning tunnels

plate freezers.

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.

Communication skills may include:

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.