Application
This unit is applicable to meat retailing enterprises. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Advise on general nutritive composition of meat | 1.1. Information is provided regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables. 1.2. Information is provided on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines. |
2. Advise on methods of reducing fats from a diet which includes meat | 2.1. Information is provided regarding cooking methods which reduce fat. 2.2. Information is provided on meat cuts which are recommended for a low-fat diet. |
Required Skills
Required skills |
Ability to: acknowledge customer's presence greet customer establish customer needs by enquiring, listening and summarising apply communication skills appropriate to the task demonstrate suitable behaviour by attending to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically, and maintaining professional standards of dress and personal hygiene explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done provide advice on the nutritional role of meat as appropriate follow up customer enquiries assist other staff to provide advice to customers when able demonstrate awareness of cultural and ethnic differences and respond appropriately apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements maintain currency of reference materials and information to give to customers refer customers to more experienced or knowledgeable staff member, when required relay information to customer |
Required knowledge |
Knowledge of: cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done dry cooking techniques major nutrients required for a healthy diet meat cuts which are suitable for microwave cooking techniques workplace customer service standards, complaints policy and procedures sources of information on new cooking techniques major nutrients found in meat meat cuts recommended by the National Heart Foundation |
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. Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production 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. | |
Nutrients include: | carbohydrates fats fibre minerals proteins vitamins water. |
Meat cuts recommended for low-fat diets include: | beef (e.g. cuts trimmed of subcutaneous fat) lamb (e.g. backstrap, tenderloin, and lean cuts trimmed of subcutaneous fat) pork (e.g. cuts from the Heart Foundation Approved range). |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds with colleagues, superiors, customers, clients and external parties speaking clearly and directly the use of communications technology own work and the wider work area reading and interpreting of workplace documentation. |
Explanations may: | be presented orally, in writing using standard formats or using a range of communications technology and media include information from several sources present information in diagrammatic, tabular, graphic or pictorial formats require summaries of information for presentation to work colleagues use workplace, mathematical and technical language. |
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 head-wear uniforms work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Regulatoryrequirements may include: | Export Control Act federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards. |
Workplace requirements may include: | enterprise-specific procedures and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable