This unit is applicable to workers in abattoirs and knackeries.

MTMPSR203A

Sharpen knives (where the work instruction requires the use of knives)

ELEMENT

PERFORMANCE CRITERIA

1. Prepare equipment and materials

1.1. Equipment and supplies of materials are arranged in preparation for the procedure according to workplace standards.

1.2. Equipment and materials are cleaned to workplace requirements.

1.3. Adequate stores of consumables are assembled prior to commencement of work.

2. Seal weasand

2.1. Weasand is accurately located.

2.2. Weasand is sealed in accordance with workplace requirements.

2.3. Sources of contamination and cross-contamination are identified and contamination is minimised.

2.4. Occupational Health and Safety (OH&S) requirements are identified and met.

Required skills

Ability to:

select and prepare appropriate equipment according to workplace requirements

report equipment faults according to workplace requirements

seal weasand according to work instruction

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

anatomy relevant to sealing weasand

importance of correctly sealing weasand

methods used for sealing weasand

potential for contamination and cross-contamination

work instructions

OH&S requirements

equipment required

relevant regulatory requirements

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 normal chain speed.

Context of, and specific resources for assessment

Assessment must be conducted in an operating meat processing 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.

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.

Equipment for sealing may include:

bands

clips

cones

rings

rods

string.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Regulatory requirements may include:

Export Control Act

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

state and territory regulations regarding meat processing.

Methods used forsealing weasand may include:

elastrator ring

knot

plastic clip

sealing cone

string tie.

Unit sector

This unit contains employability skills.