This unit is applicable to workers in meat processing plants, smallgoods factories, knackeries, food service operations and wholesale operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Remove waste from work areas

1.1. Waste is deposited into correct bins, hoppers and chutes in accordance with workplace requirements.

1.2. Correct shovels, brooms and bins are used when gathering waste material to avoid cross-contamination of product and work areas.

1.3. Work area is kept free from waste or trimmings to ensure a safe working environment for fellow workers.

1.4. Segregation of edible and inedible product is maintained at all times (where applicable).

1.5. Work is performed without contaminating edible product (where applicable).

1.6. Waste in bins and tubs is shifted in accordance with manual handling procedures.

2. Clean areas during production

2.1. Work areas are cleaned in accordance with workplace requirements including Quality Assurance (QA) and Occupational Health and Safety (OH&S) requirements.

2.2. Work areas are cleaned while avoiding contamination of product.

2.3. Cleaning chemicals are used as directed and in accordance with standard workplace procedures (where part of an individual's duties).

3. Wash and store cleaning equipment, tubs and bins

3.1. Hoses are rolled and stored safely in accordance with workplace requirements.

3.2. Brooms, shovels and scrubbing brushes are cleaned and stored appropriately when not in use.

3.3. Chemicals, if used, are stored in accordance with workplace requirements in designated locations.

3.4. All bins, tubs etc are sanitised in accordance with workplace requirements (where applicable).

Required skills

Ability to:

follow work instructions which may require the employee to:

communicate to supervisor any problems or difficulties

maintain cleanliness of work areas and surfaces to workplace requirements

sort and dispose of waste in accordance with workplace requirements

store equipment and chemicals (where applicable) safely

use cleaning materials and equipment in a safe and hygienic manner

use hoses in a manner that effectively cleans without contaminating surfaces, edible or inedible product

apply relevant regulatory requirements

apply relevant communication skills

work effectively as an individual and as a team member

demonstrate a broad understanding of the inedible waste processing that occurs in the meat industry

explain potential threat to the edible product of inadequate cleaning demonstrate the capacity to clean the work area safely during operations

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:

OH&S requirements associated with the work e.g. using very hot water, using correct manual handling procedures, and maintaining a safe work environment for others

potential threat to the edible product of inadequate cleaning

correct usage of chemicals (as required)

importance of dealing with or reporting problems associated with waste disposal eg blocked chutes or drains

relevant regulatory requirements

OH&S issues associated with cleaning during operations

impact of incorrect disposal of waste on the environment and on by-products processing

importance of following the documented cleaning procedure or schedule

importance of, and difference between, wet and dry cleaning 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 under normal production conditions.

Context of, and specific resources for assessment

Assessment must occur in a registered meat processing or food handling premises.

Method of assessment

Recommended methods of assessment include:

assignments

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.

Work areas may include:

amenities

boning room

by-products processing plant

meat retailing establishments

rendering plant

slaughter floor

smallgoods establishments

stockyards

any other area in a meat establishment.

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.

Equipment used may include:

bins and tubs

brooms and shovels

brushes

cleaning cloths

hot and cold hoses.

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 as documented in a government--approved Approved Hazard Analysis Critical Control Point (HACCP) program.

Communication skills may include:

apply numeracy skills to workplace requirements

communicating and working with diverse individuals and groups

interpreting customer requirements

listening and understanding, speaking clearly and directly

reading and interpreting workplace-related documentation

sharing information.

Regulatory requirements may include:

environmental protection standards, controls and protocols

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.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

Unit sector

This unit contains employability skills.