Application
This unit is applicable to workers in the meat industry who are required to collect samples for testing. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Receive, handle and store samples | 1.1. Samples are registered upon receipt in accordance with quality and workplace procedures. 1.2. Labelling and history of sampling are checked in accordance with laboratory procedures. 1.3. Sample information is recorded and cross-referenced with current or previous test data according to workplace requirements. 1.4. Universal precautions and relevant legislative requirements are observed during the handling and storage of all samples. 1.5. Samples requiring analysis by external laboratories are recorded and forwarded following workplace procedures. 1.6. Unwanted samples are disposed of in accordance with workplace and hygiene standards. |
2. Prepare for sample collection | 2.1. Type of sample required is confirmed prior to collection. 2.2. Prescribed procedures to ensure representative sampling are followed and details recorded to workplace requirements. 2.3. Appropriate sampling equipment is prepared or assembled to safety and workplace requirements. |
3. Perform sample collection | 3.1. Gross samples are collected in accordance with workplace procedures. 3.2. Sample integrity is preserved throughout all aspects of sampling. 3.3. Samples are placed in suitable containers and labelled to clearly identify sample type, location, date and any other workplace-specific information. 3.4. Samples are stored, preserved and transported in accordance with relevant regulations and laboratory procedures. 3.5. Sampling equipment is maintained in clean, safe and sterile working order. 3.6. Unusual or non-standard observations made during sampling are recognised and reported. |
4. Perform standard chemical or biological sample preparation (where applicable) | 4.1. Samples and controls are prepared for analysis. 4.2. Action is taken to minimise loss of analyses from sample. 4.3. Separation equipment is used to provide the required sample fractions. |
Required Skills
Required skills |
Ability to: collect samples in accordance with workplace and regulatory requirements apply relevant Occupational Health and Safety (OH&S) requirements use relevant communications skills |
Required knowledge |
Knowledge of: procedure for collecting, receiving, handling and storing specimens in accordance with laboratory procedures, universal precautions and legislative requirements use of aseptic techniques in collecting samples how sample collection has to be coordinated with workplace activities importance of obtaining representative samples and how this can be achieved procedures for documenting all pertinent sample information in the required format workplace Standard Operating Procedures (SOPs) for collecting and preparing samples relevant OH&S requirements steps in preparing samples and sub-samples to comply with required procedures workplace procedures to recognise sampling equipment and, as required, maintain it in a sterile condition correct disposal procedures |
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 | Sample collection techniques must comply with the relevant meat industry regulations and standards. |
Context of, and specific resources for assessment | Assessment may be conducted in a real or simulated situation. |
Method of assessment | Recommended methods of assessment include: assignments debriefs 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. |
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. | |
Samples may include | blood blood products animal tissue and fluids solids, liquids, and gases that involve raw materials, products, by-products, waste or naturally-occurring substances. Their exact nature will depend on the ambit of the laboratory and the workplace. |
Workplace procedures may include: | enterprise-specific requirements SOPs work instructions. |
Samples requiring analysis by external laboratories are: | forwarded in accordance with relevant regulations and procedures. |
Relevant regulations may include: | Export Control Act federal, state and territory regulations regarding meat processing 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. |
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. |
Communication skills may include | applying numeracy skills to workplace requirements listening and understanding sharing information speaking clearly and directly working with diverse individuals and groups reading and interpreting workplace related documentation. |
SOPs may include those covering: | collection preparation storage transport. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable