This unit is appropriate for all sectors of the meat industry where product is despatched.
Not applicable.
ELEMENT | PERFORMANCE CRITERIA |
1. Identify product required for meat product orders | 1.1 Products are identified and labelled in accordance with trade descriptions 1.2 Products are identified in accordance with company requirements |
2. Check customer requirements for delivery of order | 2.1 Customer requirements are confirmed to determine product order delivery arrangements 2.2 Customer requirements are checked to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements 2.3 Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements |
3. Arrange orders | 3.1 Products are identified for an order and chiller location is confirmed 3.2 Product is assembled and checked against documentation to ensure correct order is sent out 3.3 Meat orders are prepared in accordance with Workplace Health and Safety (WHS), hygiene and sanitation, Quality Assurance (QA) and regulatory requirements 3.4 Cartons and/or carcases unsuitable for loadout are identified and appropriate action taken |
4. Complete documentation | 4.1 Despatch documentation is correctly completed either manually or electronically to workplace and regulatory requirements |
Required skills |
Ability to: 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: types of cartons and carcases which are unsuitable for loadout export and domestic regulatory requirements related to the despatch of meat products procedures to deal with contingencies, such as incorrect orders documentation relevant security arrangements temperature requirements for despatch of product |
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 production speed. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. |
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 |
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. | |
Meat productorders may be: | carcase or cartons |
Delivery may be: | container truck |
Workplace requirements may include: | enterprise-specific requirements WHS requirements QA requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions |
Documentation may include: | domestic transfers labelling, which may include: for Australian inspection for domestic purposes for export purposes pre-printed cartons meat transfer certificates bar codes notice of intention supplementary meat transfer certificates |
WHS requirements may include: | enterprise WHS policies, procedures and programs WHS 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 |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS EN 12442.2-2003 Australian Standard - Animal Tissues and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling 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: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to workplace requirements |
Not applicable.
This unit contains employability skills.
No occupational licensing, legislative, regulatory or certification requirements apply to this unit.