This unit is applicable to plant managers, Quality Assurance (QA) personnel, managers and marketing personnel who have a role in implementing a product recall.

ELEMENT

PERFORMANCE CRITERIA

1. Participate in decision about disposition

1.1. Decision is made in relation to whether product is recalled according to workplace and product specifications.

2. Simulate a product recall

2.1. Criteria for a product recall are identified according to product specifications and workplace requirements.

2.2. Product to be recalled is identified and traced according to product specifications and workplace requirements.

2.3. Individuals or groups involved in a product recall are identified and their role described.

2.4. Steps in recall are identified and described.

2.5. Product development is reviewed in consultation with those responsible.

2.6. Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.

Required skills

Ability to:

complete records of simulated product recall exercise and review for improvements to the recall procedure

use communications technology such as computers and telephones to facilitate product recall

identify and implement the procedure for a product recall

identify and apply relevant Occupational Health and Safety (OH&S) and regulatory requirements

identify records of product identification and traceability and use them for trace forward

use relevant communication skills

Required knowledge

Knowledge of:

steps involved in implementing a product recall

reasons and procedures for initiating a product recall

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 utilising a documented product recall procedure and realistic data.

Context of and specific resources for assessment

Assessment can be based on participation in a comprehensive simulation.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

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.

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.

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:

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.

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-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.