This unit is applicable to workers at abattoirs, boning rooms, smallgoods factories, game meat processing plants, food services, smallgoods establishments and wholesale operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Clean chillers

1.1. Chillers are cleaned in accordance with cleaning program and workplace, Occupational Health and Safety (OH&S) and regulatory requirements.

1.2. OH&S risks and requirements are identified specifically for chillers.

1.3. Specific areas of contamination risk for the products are identified.

1.4. Chemicals are handled and stored according to workplace requirements.

Required skills

Ability to:

implement cleaning regime for chillers in accordance with workplace, OH&S and regulatory requirements

apply relevant communication and mathematical skills

work effectively as an individual and as a team member

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

Required knowledge

Knowledge of:

hygiene and sanitation monitoring programs for chillers

importance of avoiding condensation in chillers

chiller cleaning program

potential contamination risks for product in chillers and freezers

OH&S hazards of working in a cold environment

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 when the chillers and plant are operating during normal production.

Context of, and specific resources for assessment

Assessment must occur in a registered meat processing plant or premises.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

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.

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.

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.

Regulatory requirements may include:

environmental protection standards, controls and protocols

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Communication skills may include:

communicating and working with diverse individuals and groups

listening and understanding, speaking clearly and directly

reading and interpreting workplace documentation

sharing information

using mathematical skills in own work and in work area problem-solving.

Unit sector

This unit contains employability skills.