MTMP2188C
Operate air filtration system

This unit covers the skills and knowledge required to operate, monitor and routinely maintain air filtration systems used at meat processing plants to reduce noxious odour emissions.

Application

This unit is applicable to those operating and monitoring air filtration systems on air emissions from abattoirs and rendering plants.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Monitor air filtration system

1.1. System is monitored regularly to ensure odours are contained within the system.

1.2. System is monitored to ensure it complies with environmental and workplace requirements.

1.3. Environmental impact of systems failure is identified.

1.4. Corrective action is taken in response to systems failure in accordance with workplace and regulatory requirements.

2. Operate waste recovery system

2.1. System is operated and monitored in accordance with workplace requirements and manufacturer's specifications.

3. Maintain waste recovery system

3.1. Air filtration system is maintained in accordance with workplace requirements and manufacturer's specifications.

Required Skills

Required skills

Ability to:

operate and maintain the air filtration system in accordance with workplace requirements and manufacturer's specifications

observe relevant Occupational Health and Safety (OH&S) 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

use relevant communication skills

Required knowledge

Knowledge of:

steps involved in the operation of an air filtration system

work instructions

environmental issues associated with air filtration

legal implications of defective air filtration

relevant OH&S 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 needs to be demonstrated under normal operating conditions.

Context of, and specific resources for assessment

Assessment must be conducted utilising an operating air filtration system.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

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.

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, state and territory regulations regarding air pollution

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

requirements set out in AS 5008:2001 Australian Standard for the Hygienic Rendering of Animal Products.

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.

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.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable