This unit is applicable to Quality Assurance (QA) personnel and regulatory officers required to:

establish a sampling plan for testing or monitoring meat and meat products

prepare aseptic samples for testing

report on testing results.

ELEMENT

PERFORMANCE CRITERIA

1. Establish and implement a valid sampling plan

1.1. Sampling tables from AS 1199.1-2003 and AS 1199.0-2003 are recognised and used.

1.2. Items and purpose of sampling are determined.

1.3. Acceptable quality levels are determined in accordance with relevant Australian Standards.

1.4. Sampling plans are determined.

1.5. Sampling is conducted according to workplace requirements.

1.6. Test results are recorded and monitored.

1.7. Test results are interpreted and reported to relevant personnel.

Required skills

Ability to:

establish a sampling plan according to relevant Australian Standards

demonstrate aseptic sampling techniques (for micro-sample or swabs)

apply mathematical skills to a level required to undertake accurate sampling

work effectively as an individual and as part of a team

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

record sampling information accurately to meet workplace and regulatory requirements

report test results promptly to relevant personnel

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

use relevant communication skills

utilise available workplace technology to establish, record and monitor sampling program data

Required knowledge

Knowledge of:

routine tests performed on meat or meat products in the plant

preparation and analysis of specimens or samples

requirements of relevant Australian Standards

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 has to be demonstrated using the current Australian Standard and implementing an approved workplace procedure.

Context of and specific resources for assessment

Assessment must involve a demonstration of skills at a meat processing plant or related work situation.

Method of assessment

Recommended methods of assessment include:

assignments

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.

Sampling plans may include:

a range of sampling points

a range of tests and procedures

different products or materials

test methods or procedures which may be developed to meet enterprise and/or regulatory or certification requirements.

Sampling may include:

selecting carcases to visually inspect

selecting carcases, meat or food contact surfaces to take micro-swabs

selecting cartons to visually inspect.

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.

enterprise recording systems may be electronic or manual.

Reports may:

be presented orally or in writing in standard formats

be recorded and stored electronically or manually

contain complex information from several sources

include mathematical information

include technical, mathematical and workplace language.

Mathematical information and operations may relate to:

deviations, norms, variations, acceptable limits and tolerances

digital or analogue controls, dials, measures

frequency

test results and readings, monitoring data.

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 documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.