Application
This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Overview the meat preservation process | 1.1. Types of preservation processes used by the meat industry are identified and explained. 1.2. Meat quality required for preservation processes are identified according to customer and workplace requirements. 1.3. Ingredients and equipment required for the preservation process are prepared according to product specifications, hygieneand sanitation, and safety requirements. |
2. Monitor preservation process | 2.1. Product and process are inspected and monitored to ensure meat is preserved to specifications, health, hygiene and customer requirements. 2.2. Equipment or processes involved in the preservation process are monitored regularly at critical control points. 2.3. Procedures to ensure quality and hygiene of the product are monitored and followed at all times. 2.4. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene requirements are implemented. |
Required Skills
Required skills |
Ability to: identify critical control points in the meat preservation process apply relevant communication and mathematical skills maintain currency of knowledge through professional development and self-directed research work effectively as an individual and as a team member determine and implement corrective action identify and apply relevant Occupational Health and Safety (OH&S) requirements interpret monitoring data and identify out-of-specification performance or product monitor the preservation of meat to ensure compliance with workplace and regulatory requirements record monitoring information accurately report non-conformances to appropriate personnel 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: criteria for rejected, reprocessed or recalled product process involved in preserving meat in own workplace critical aspects of meat safety and hygiene in the preservation process relevant procedures to ensure the preserved meat product is safe and fit for human consumption reject and recall procedures impact of the preserving process on product quality, including eating quality regulatory requirements relating to the preservation of meat and products reject and recall procedures |
Evidence Required
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 while monitoring a commercial meat preservation operation. |
Context of and specific resources for assessment | Assessment may involve a simulated monitoring role for the trainee. |
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. |
Range Statement
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. | |
Preservation methods may include: | canning cooking pickling refrigeration smoking. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Equipment may include: | canning lines chillers cooking facility injectors smoke generators steamers. |
Hygieneand sanitation requirements may include: | relevant government regulations workplace requirements. |
Communication skills may include: | communicating and working with diverse individuals and groups interpreting customer requirements listening and understanding speaking clearly and directly negotiation, persuasion and assertiveness where necessary reading and interpreting workplace documentation sharing information. |
Mathematical skills may include: | acceptable limits, tolerances, out-of-specification performance, trends calculation estimation measurement and interpretation relating to time, temperature, moisture humidity, ratios, percentages, weight, mass and volume. |
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: | domestic or importing country requirements Export Control Act hygiene and sanitation requirements relevant state 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. |
Reporting and recording may: | be oral or written (with accurate transcription) be complex and contain information from a range of sources include graphs, tables, charts and diagrams include technical workplace and mathematical language and data. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable