This unit is applicable to workers cleaning boning rooms after production has finished. The boning rooms may be attached to abattoirs or in smallgoods plants or part of food services, game processing or wholesaling operations.

ELEMENT

PERFORMANCE CRITERIA

1. Clean boning room

1.1. Boning room is cleaned in accordance with cleaning schedule and work instructions.

1.2. Cleaning procedures are undertaken to minimise condensation.

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

1.4. Major areas of contamination are identified.

1.5. Cleaning procedures meet pre-operational hygiene requirements.

1.6. Surfaces are left free of excess moisture.

2. Clean boning room machinery

2.1. Machinery is isolated in accordance with workplace requirements.

2.2. Boning room packing machinery is cleaned in accordance with workplace requirements and manufacturer specifications.

2.3. Conveyers and elevators are isolated and cleaned.

2.4. Electronic scales, recording and labelling machines are cleaned in accordance with workplace requirements and manufacturer's specifications.

Required skills

Ability to:

clean boning room in accordance with workplace requirements

clean boning room machinery in accordance with workplace requirements

work effectively as an individual and as part of a team

observe OH&S requirements for cleaning the boning room

identify and 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

monitor program for boning room hygiene and sanitation including surface swabbing and pre-operational checks

Required knowledge

Knowledge of:

importance of drying, and of avoiding condensation in boning rooms

cleaning schedule for the boning room

major sources and locations of contamination in the boning room

specific cleaning programs and OH&S requirements for boning room machinery and conveyor systems

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 during normal cleaning operations.

Context of and specific resources for assessment

Assessment must be conducted in a registered operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

debriefs

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.

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) 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

tenderisers.

Types of machinery may include:

mincers

sausage makers

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.

Conveyers include:

roller and/or

conveyor systems.

Regulatory requirements may include:

environmental protection standards, controls and protocols

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'.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.