This unit is applicable to workers in meat processing plants, smallgoods factories, knackeries, food service operations and wholesale operations.
Elements and 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).
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
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:
quiz of underpinning knowledge
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:
by-products processing plant
meat retailing establishments
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
protective boot covers
protective hand and arm covering
protective head and hair covering
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Equipment used may include:
bins and tubs
brooms and shovels
hot and cold hoses.
Workplace requirements may include:
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
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
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
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.
This unit contains employability skills.