This unit is applicable to workers in a rendering plant responsible for overseeing or being part of the implementation of a QA program. |
Nil | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Implement the QA program for the rendering plant | 1.1. QA procedures and requirements are clearly explained to relevant personnel. 1.2. Staff are coached and monitored in the introduction of work instructions and operating procedures. 1.3. Verification and recording procedures are introduced and monitored. 1.4. Internal audit is conducted to validate the QA program. |
Required skills |
Ability to: implement the QA program identify and implement corrective action verify the program using sampling, testing and auditing mentor staff implementing the procedures apply relevant communication skills work effectively as an individual and as part of a team apply relevant Occupational Health and Safety (OH&S), regulatory and workplace 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. |
Required knowledge |
Knowledge of: hazards likely to be encountered in a rendering plant critical control points for QA monitoring process flow chart for the rendering operation relevant OH&S, regulatory and workplace requirements verification and validation procedures |
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 implementing a functioning QA program. |
Context of, and specific resources for assessment | Competency must be assessed in an operating rendering 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. | |
Communication skills may include: | applying numeracy skills to workplace requirements communicating and working with diverse individuals and groups giving instructions listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly. |
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. |
Regulatory requirements may include: | Export Control Act relevant Australian Standards relevant regulations requirements set out in AS 5008-2001/Amdt 1-2003 Australian Standard for the Hygienic Rendering of Animal Products federal, state and territory regulations regarding meat processing. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements hygiene and sanitation requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Unit sector |
This unit contains employability skills. |
Not Applicable