This unit is applicable to stock handlers and slaughter floor workers in abattoirs, game processing plants or knackeries.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Dispose of condemned carcase

1.1. Condemned carcase is removed from the work area and disposed of in accordance with workplace and regulatory requirements.

1.2. Carcase is handled in accordance with work instructions.

1.3. Carcase is handled in accordance with Occupational Health and Safety (OH&S) requirements.

Required skills

Ability to:

dispose of condemned carcase to workplace and regulatory requirements

handle condemned carcases in accordance with OH&S, and hygiene and sanitation requirements

operate manual and mechanical handling equipment safely

process condemned carcases to regulatory requirements

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:

regulatory requirements covering the processing of condemned carcases

safe operation of manual and mechanical handling equipment related to disposing of condemned carcase

OH&S risks associated with handling condemned carcases and the preventative measures

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 under normal production conditions.

Context of, and specific resources for assessment

Assessment must be conducted in an operating abattoir or knackery.

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.

Carcases include a range of:

species

breeds

sex

ages

Work areas may include:

boning room

slaughter floor

stockyards.

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

federal and state 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) 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.

Unit sector

This unit contains employability skills.