Application
This unit is applicable to meat retailing enterprises. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Receive stock | 1.1. Carcases or cartons are weighed or checked on receipt in accordance with the number and quality ordered. 1.2. Ticketing and labels are checked to ensure they comply with meat ordered. 1.3. Meat quality is checked in accordance with workplace requirements. 1.4. Dry goods are received and checked to ensure they are in accordance with order placed. 1.5. Problems with receivals are recorded and reported in accordance with workplace requirements. |
2. Check stock | 2.1. Quantity of existing stock is determined in accordance with workplace requirements. 2.2. Meat is inspected to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements. 2.3. State of stock is communicated promptly to supervisor or manager. 2.4. Outdated or deteriorated stock is discarded in accordance with workplace requirements. 2.5. Future stock needs are determined in accordance with workplace requirements. |
3. Participate in stocktake | 3.1. Stocktaking and cyclical counts are assisted with, in accordance with workplace requirements. 3.2. Stock records documentation is completed in accordance with workplace stock control system. 3.3. Discrepancies in stock are recorded and reported. 3.4. Electronic recording equipment is operated and maintained according to manufacturer's specifications, as appropriate. |
4. Re-order stock | 4.1. Minimum stock levels are identified in accordance with workplace requirements. 4.2. Stock requisition forms or electronic orders are completed accurately. 4.3. Undelivered stock orders are identified on stock system and followed up without undue delay. |
Required Skills
Required skills |
Ability to: receive incoming stock: follow equipment and material requirements follow health and hygiene requirements follow workplace requirements identify and minimise safety hazards use different types of weighing machines calibrate equipment correctly complete documentation for weighing and receipt of goods perform stock control tasks: follow equipment and material requirements follow health and hygiene requirements follow workplace requirements identify and minimise safety hazards work individually or with others to carry out tasks work with diverse individuals and groups apply relevant Occupational Health and Safety (OH&S) and regulatory requirements use relevant communication skills |
Required knowledge |
Knowledge of: principles of the relevant health acts and regulatory requirements in relation to stock control ageing process and the shelf life of various products bacterial process in ageing and deterioration of meat differences in quality of carcases differences in types of weighing machines features and purpose of the stock control sheet indications of meat contamination, and workplace procedures for handling contamination principles and procedures of stock rotation procedures for meat disposal purpose of each item of data on invoices and delivery dockets relevant OH&S and regulatory requirements |
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 over time and under typical operating conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal operating conditions or in a simulated environment. |
Method of assessment | Recommended methods of assessment include: 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. |
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. | |
Stock may include: | carton meats dry products, such as herbs and spices, skewers, netting, salt, flour, skins frozen goods pre-packaged goods whole carcases sides of carcases. |
Ticketing and labels may include: | AUS-MEAT language other processor specification data. |
Meat is checked for: | abnormal condition ageing ante-mortem trauma classification colour composition contamination fat colour and dimension fat depth muscle post-mortem trauma weight. |
Workplace requirements may include: | enterprise-specific procedures and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Documentation may include: | claim and credit forms invoices order forms. |
OH&Srequirements 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. |
Communication skills may include: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards. |
Weighing machines may include: | computerised manual. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable