This unit is applicable to workers bagging carcases usually in meat processing plants prior to loadout or freezing.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Prepare bagging materials

1.1. Bagging consumables are checked prior to the start of the shift to ensure an adequate supply.

1.2. Brands or stamps are checked.

1.3. Supply of labels is checked.

2. Bag carcase

2.1. Carcase is bagged according to workplace requirements including hygiene and occupational Health and Safety (OH&S) requirements.

2.2. Carcases are stamped and labelled according to workplace requirements, where applicable.

2.3. Carcases are moved on rails in chillers, freezers and loadout areas according to workplace, hygiene and OH&S requirements.

Required skills

Ability to:

observe OH&S requirements for working in chillers

maintain product segregation as required

move carcases around chillers and into freezers in accordance with workplace requirements

use relevant communication skills

use workplace equipment and technology according to workplace requirements

bag carcases according to all workplace and regulatory requirements

apply work instruction for the bagging of carcases

work effectively as an individual and as part of a team

apply relevant regulatory requirements

improve own work performance as a result of self-evaluation or feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

labelling requirements for different markets and customers

potential sources of contamination and control methods to minimise contamination

relevant regulatory requirements

bagging requirements for different markets and customers

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 with the speed of production.

Context of, and specific resources for assessment

Assessment must be conducted in a 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.

Carcase meat product may:

be hung and stored in a variety of ways

be identified by brands or tags

include a range of species.

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.

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.

Product may include:

game meat

goat

lamb

mutton

other meat species or products

pork

veal.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting relevant workplace-related documentation

sharing information

speaking clearly and directly

working and communicating 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.

Unit sector

This unit contains employability skills.