Application
This unit is applicable to workers skirting fellmongered wool, then sorting and weighing the skirtings. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Skirt pulled fleeces | 1.1. Fleeces are skirted in accordance with OH&S and workplace requirements. 1.2. Skirtings are segregated in accordance with classer's instructions. 1.3. Skirtings are stored in accordance with workplace requirements. 1.4. Large skin pieces are sheared, where required. 1.5. Mob separation of fleece wool is maintained. 1.6. Sample fleeces are selected and dried where required. |
2. Weigh fleeces | 2.1. Fleeces are weighed and results recorded, where required. |
Required Skills
Required skills |
Ability to: identify all types of wool to be skirted including bellies, legs, coloured wool and stained wool as well as skin and fat pieces skirt fleeces in accordance with workplace and wool classer's requirements maintain mob separation segregate skirtings in accordance with classer's instructions select and dry sample of fleeces where part of workplace requirements work efficiently in teams and individually 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: relevant safety procedures wools to be skirted from fleeces OH&S and Quality Assurance (QA) requirements for skirting wool purpose of skirting and classing purpose of storing fleeces in their mobs steps in skirting and classing fleece wool use of skins and pulled wool workplace requirements for skirting wool relevant regulatory 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 the normal rate of throughput. |
Context of, and specific resources for assessment | Assessment must be conducted in an operating fellmongery 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. |
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. | |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements personal protective equipment (PPE): 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. |
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. |
Regulatory requirements may include: | hygiene and sanitation requirements relevant regulations. |
Communication skills may include: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Safety procedures may include: | accident prevention electrical fault procedures emergency evacuation procedures emergency procedures in case of injury equipment malfunction procedures hand and arm protection. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable