This unit is applicable to those workers cleaning equipment used for hanging carcases in abattoirs, boning rooms, food services operations, smallgoods plants, knackeries and meat processing plants.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Clean carcase hanging equipment

1.1. Hanging equipment is rotated through cleaning, rinsing and, where applicable, oiling tanks, in accordance with workplace requirements.

1.2. Cleaning chemicals are handled in accordance with manufacturer's specifications and Occupational Health and Safety (OH&S) requirements.

1.3. Damaged spreaders etc are identified and dealt with in accordance with workplace requirements.

1.4. Level and concentration of cleaning tank is monitored and adjusted to ensure complete sanitising of iron work.

1.5. OH&S risks are identified and OH&S procedures are followed.

1.6. OH&S requirements related to chemical and manual handling hazards are followed when loading and unloading tanks.

1.7. Hoists are used in accordance with manufacturer's specifications, workplace and OH&S requirements.

2. Maintain flow of equipment cleaning process

2.1. Hanging equipment is inspected for damage and when necessary, sent for repair or disposal.

2.2. Spreaders, gambles and any other hanging equipment are returned to the slaughter floor promptly.

2.3. Spreaders, gambles and any other hanging equipment are processed and handled to avoid damage.

2.4. Work area is kept neat and clean with clear segregation of sanitised and non-sanitised iron work.

2.5. Difficulties encountered with maintaining the flow through the cleaning process are reported promptly to the supervisor.

Required skills

Ability to:

inspect hanging equipment thoroughly for damage

apply correct use of mechanical handling aids where appropriate

demonstrate the capacity to clean hanging equipment

adjust cleaning materials and process to suit the variety of materials to be cleaned

maintain a clean and neat work area

follow the cleaning procedure for iron work as described in work instructions

despatch hanging equipment promptly to slaughter floor

maintain the flow of hanging equipment through the cleaning process

report damage of hanging equipment requiring repair or disposal either orally or written according to work instructions

report any difficulties to supervisor

co-operate and communicate with team members to maintain flow through the cleaning process

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

work in a safe manner with due regard to the cleaning chemicals used, manual handling dangers and any other OH&S requirements

Required knowledge

cleaning and sanitising process for hanging equipment

function of hanging equipment in production

need for adequate sanitising of the hanging equipment

need for oiling of the iron work (where applicable)

relevant regulatory requirements

OH&S requirements for cleaning hanging equipment

OH&S hazards and precautions of working in this area

consequences of not returning the hanging equipment promptly to the slaughter floor

repercussions of faulty or damaged hanging equipment returning to the slaughter floor

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 when meeting the normal demands of the processing area.

Context of, and specific resources for assessment

Assessment must be undertaken at an operating meat processing plant.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

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, 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 hanging equipment to be cleaned may include:

chains

gambrels

hooks

rollers

spreaders.

Carcase hanging equipment may be conveyed to and from production areas by:

forklift mesh or metal bins

mechanised chain

wheeled bins.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

specialised PPE for the handling of chemicals

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements for the handling of chemicals

requirements set out in standards, codes of practice etc.

Workplace requirements may include:

documentation of chemical use

enterprise-specific requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Mechanical handling aids may include:

electric hoist

forklift

manual block and chain.

The variety of materials to be cleaned may include steel, plastics, teflon etc.

Regulatory requirements may include:

environmental protection standards, controls and protocols

Export Control Act

hygiene and sanitation requirements

relevant regulations

requirements for the handling and storage of chemicals

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

A variety of cleaning and oiling agents may be used.

Unit sector

This unit contains employability skills.