This unit is aimed at giving the trainee the skills and knowledge necessary to develop and implement a QA program in a rendering plant. Trainees should have access to, or employment in the rendering sector. This must enable interaction between staff and the trainee and a detailed understanding of the rendering process.

ELEMENT

PERFORMANCE CRITERIA

1. Develop a QA program for rendering plant

1.1. Process flow chart is developed for rendering plant.

1.2. Control and Critical Control Points (CCPs) are identified.

1.3. Procedures to be carried out at control and CCPs are identified.

1.4. Critical limits are validated.

1.5. Operations manual, monitoring sheets and verification procedures are developed.

2. Implement the QA program at the rendering plant

2.1. QA procedures and requirements are clearly explained to relevant personnel.

2.2. Staff are coached and mentored in the introduction of work instructions and operating procedures.

2.3. Verification and recording procedures are introduced and monitored.

2.4. Internal audit is conducted to verify program.

Required skills

Ability to:

develop a QA program that meets regulatory and workplace requirements

develop an implementation plan

develop and document work instructions and Standard Operating Procedures (SOPs)

establish and validate critical limits

explain the process flow chart for the rendering operation

form, instruct and lead a Hazard Analysis Critical Control Point (HACCP) team

identify and observe Occupational Health and Safety (OH&S) requirements where applicable

identify corrective action

identify CCPs for QA monitoring

identify hazards

implement the QA program

mentor staff implementing the procedures

prepare a HACCP chart for rendering operations

use relevant communication skills

verify the program using sampling, testing and auditing

Required knowledge

Knowledge of:

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

Candidates must be able to develop QA programs that must meet the requirements of current Australian Standards and relevant legislation.

Context of and specific resources for assessment

Assessment can be conducted in actual or simulated environments.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

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.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

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:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.