This unit is applicable to those who review and approve abattoir designs. It will also be applicable to those whose responsibilities include planning new meat establishments or extensions to existing plants.

ELEMENT

PERFORMANCE CRITERIA

1. Assess a proposed site for a meat processing plant

1.1. Identify workplace production requirements.

1.2. Site suitability for a meat processing establishment is assessed in terms of meeting all regulatory requirements.

1.3. Factors that will affect all key stakeholders in the site are identified.

2. Assess the design and construction of a proposed meat processing establishment

2.1. All regulatory requirements and importing country requirements, where relevant, for the design and construction of meat processing establishments are identified and applied to the design.

2.2. Statutory and practical requirements for Quality Assurance (QA), animal welfare, Occupational Health and Safety (OH&S), and hygiene and sanitation are identified and applied to the design.

2.3. Design is assessed in terms of achieving an effective and efficient product flow and separation of edible and inedible products.

Required skills

Ability to:

assess plans for a meat processing establishment against regulatory requirements

describe the layout, operation and product flow of a range of meat processing establishments

identify elements of production process design that demonstrate efficient, hygienic and practical production procedures for edible and inedible products

consult with relevant stakeholders to ensure all requirements are addressed

work effectively as an individual and as part of a team

identify and apply relevant workplace requirements

interpret flow charts and plans relating to the design and construction of meat processing plants

prepare reports relevant to the task

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

use relevant communication skills

Required knowledge

Knowledge of:

quality principles in relation to cleaning and repair of plant and equipment

relevant statutory requirements for design and construction of abattoirs to meet hygienic production, OH&S and animal welfare requirements

critical points in meat processing establishments that relate to design

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

Plans are assessed in simulated situations but must be assessed against current legislation and codes.

Context of and specific resources for assessment

Assessment must be undertaken utilising realistic plans for slaughtering or boning facilities.

Method of assessment

Recommended methods of assessment are:

assignment

debrief

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

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.

Stakeholders may include:

Australian Quarantine and Inspection Service (AQIS)

Environmental Protection Authority (EPA)

health departments

local councils

'market'

state meat authorities

utility authorities.

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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 documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.