This unit is only applicable to those inspecting wild game field shot carcases in a processing plant.

ELEMENT

PERFORMANCE CRITERIA

1. Describe wild game meat classification requirements

1.1. Animal habitat is identified to workplace requirements.

1.2. Wild game meat is identified and classified in accordance with workplace and regulatory requirements.

2. Identify distinguishing characteristics and features of game animals

2.1. Differences between game and non-game species are identified.

2.2. Structure, locations and function of varying body systems are identified.

2.3. Organoleptic or sensory differences between game and non-game animals are identified.

3. Inspect wild game meat

3.1. Wild game meat is inspected in accordance with regulatory requirements, hygiene and sanitation, and Occupational Health and Safety (OH&S) standards.

3.2. Abnormalities in wild game meat are detected and identified.

3.3. Major diseases and defects of game are identified.

3.4. Carcase parts and organs are examined during inspection, according to workplace and regulatory requirements.

3.5. Dispositions are made according to regulatory and workplace requirements.

3.6. Reporting and recording requirements are completed.

Required skills

Ability to:

list the main wild game meat animals

list and describe major diseases and defects of game

identify and apply relevant OH&S requirements

inspect wild game meat in accordance with workplace and regulatory requirements

identify abnormalities or diseases in wild game meat

access and explain regulatory requirements for wild game meat inspection

complete mathematical operations required to calculate or establish regulatory compliance

identify appropriate learning resources useful when working with unfamiliar species

identify sources of contamination and take corrective action

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

use relevant communication skills

work with processing team to ensure carcases are presented correctly and in a timely manner

Required knowledge

Knowledge of:

requirements to enable animal or carcase to be classified as wild game

basic structure of game animals

regulatory requirements for handling wild game meat

distinguishing characteristics and features between the game and non-game animal

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 need only be demonstrated on the inspection of one game species.

Context of and specific resources for assessment

Assessment must include utilising wild game field shot carcases.

Method of assessment

Recommended methods of assessment are:

assignment

quiz of underpinning knowledge

simulation

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.

Wild game meat may include:

feral pigs

kangaroos

wallabies

any other wild game field shot animal.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

domestic and importing country requirements

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 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Reporting and recording may:

be oral, written (with accurate transcription)

be manual or electronic

be complex and contain information from a range of sources

include graphs, tables, charts, diagrams

include technical workplace and mathematical language and data.

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.

Mathematical operations may include:

acceptable limits, tolerances, out-of-specification performance, trends

calculation

estimation

measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume

the use of calculators or electronic aids.

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.