Routine preventative maintenance is undertaken by workers in the retail, smallgoods, meat processing and food services sectors. It may relate to tasks such as:

vehicle and equipment checks

cleaning and lubrication of equipment

adjustments and repairs to plant and equipment.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Conduct routine check of plant and equipment

1.1. Visual checks are made of plant and equipment to detect signs of defects and damage in accordance with preventative maintenance documentation and procedures.

1.2. Requirements for the adjustments and repairs are made to plant and equipment within workplace procedures and agreements.

2. Implement routine preventative maintenance

2.1. Routine adjustments and repairs are made to plant and equipment within workplace procedures and agreements.

2.2. Greasing, lubrication and other regular servicing of plant and equipment are carried out in accordance with workplace schedules, procedures and agreements, and according to maintenance instructions.

2.3. Equipment is cleaned and returned to operating order after maintenance is complete.

2.4. Out-of-specification preventative maintenance is identified, rectified and/or reported.

2.5. Waste arising from preventative maintenance is collected, treated and disposed of or recycled according to company procedures.

2.6. Routine maintenance information is recorded in the company reporting system.

Required skills

Ability to:

apply isolation procedures

conduct pre-operational checks and requirements

calculate down time for preventative maintenance

select, fit and use personal protective clothing and equipment

access services used in preventative maintenance

seek advice from manuals and colleagues before working with new equipment

prepare equipment and work area to conduct preventative maintenance

resolve common problems in conducting preventative maintenance

clean preventative maintenance tools and equipment

observe cleaning requirements

maintain a clean and safe work area

rectify and report out-of-specification faulty maintenance

apply waste handling requirements

report and record maintenance information

follow Occupational Health and Safety (OH&S) requirements hazards and controls

explain and follow roles and relationships with others involved in planning and carrying out maintenance functions

use communication and mathematical skills appropriate to the task

work with team members when appropriate to carry out tasks and solve problems

Required knowledge

Knowledge of:

services used in preventative maintenance

isolation procedures

waste handling requirements

pre-operational checks and requirements

cleaning requirements

OH&S requirements hazards and controls

common problems in conducting preventative maintenance

operational requirements of equipment including cleaning and sanitation following servicing

purpose of preventative maintenance and possible consequences of poor preventative maintenance

workplace information, systems and schedules for conducting preventative maintenance

consequences of incorrect or inadequate routine maintenance

environmental aspects related to preventative maintenance

impact of operating and cleaning procedures on maintenance requirements (e.g. unless product is removed from belts during cleaning, belts may not track properly)

quality parameters to be achieved

relationship of preventative maintenance to other work activities in the meat processing plant

food safety factors in maintaining and servicing plant and equipment

relevant regulatory and workplace requirements

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 over time and under typical operating or production conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions.

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions and operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

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.

Maintenance instructions may include:

manufacturer instructions and manuals

regulatory requirements

verbal instructions from a supervisor

workplace procedures.

Tools and equipment used for servicing may include:

grease guns

power tools

small hand tools.

Reporting systems may include:

electronic

manual data recording

storage systems.

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

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.

Explanations may be:

completed with the assistance of others

directly related to self

in everyday workplace language, including some mathematical language

presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches, codes and everyday workplace language

presented orally

routine, simple and brief.

Communication may:

be with people from a range of cultural, social and ethnic backgrounds

involve the use of communications technology

require speaking clearly and directly.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

Standard Operating Procedures (SOPs)

work instructions.

Unit sector

This unit contains employability skills.