This unit is applicable to managers and Quality Assurance (QA) personnel who are required to analyse monitoring and verification data of a meat production process.

ELEMENT

PERFORMANCE CRITERIA

1. Collect and analyse statistical data drawn from the workplace

1.1. Samples from a process line are selected.

1.2. Statistical calculations on a sample are conducted.

2. Use statistical analysis to verify the process

2.1. Relevant graphs and charts are prepared.

2.2. Trends and cyclic patterns of control graphs are identified and analysed.

Required skills

Ability to:

apply statistical information to the analysis and verification of a process

calculate simple statistical measures

cooperate with monitors to ensure data is accurate and provided on time

use a range of information and communications technology and software, including statistics management and analysis programs

conduct trend analysis of meat processing data

explain the verification process using statistical data

identify and apply relevant Occupational Health and Safety (OHS), regulatory and workplace requirements

perform basic statistical calculations on data from samples drawn from the workplace

prepare control graphs and use charts as relevant

prepare reports on the outcomes of the statistical analysis of monitoring data

use and explain simple statistical measures, such as mean, range, frequency, mode and median

use relevant communication skills.

Required knowledge

Knowledge of:

statistical measures, such as mean, range, frequency, mode and median.

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

Assessment must involve the analysis of a range of process and product verification data.

Context of and specific resources for assessment

Assessment can use either real or simulated data.

Method of assessment

Recommended methods of assessment include:

assignments

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

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.

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 apron

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:

Export Control Act

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

state and territory regulations regarding meat processing.

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.

The type of statistical measures applied may include:

simple averaging (mean)

range

frequency (mode)

middle (median)

analysis for trends, control charts and regression analysis or statistical tests of variability.

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.