Application
This unit is suitable for operators, labourers, counter hands in all sectors of the meat industry where bar and coding systems are used to identify product and facilitate trace-back. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Start-up and shut-down coding system | 1.1. Coding system is started-up and shut-down to workplace, Occupational Health and Safety (OH&S), regulatory and hygiene requirements. |
2. Change dates and fonts on bar and date coders | 2.1. Dates and fonts on bar and date coders are changed according to workplace requirements. |
3. Perform routine maintenance on the coding system | 3.1. Routine maintenance is performed on the coding system according to manufacturer's specifications and workplace, OH&S and hygiene requirements. |
4. Enter or change product details | 4.1. Product details are entered or changed according to workplace requirements. |
5. Fix printing problems | 5.1. Printing problems are fixed according to workplace requirements. |
Required Skills
Required skills |
Ability to: use bar and coder system on a variety of products change dates on the coders demonstrate the correct procedures for manually entering new product details into the product coding system demonstrate the correct maintenance procedures for bar and coder system components demonstrate the correct procedures for fixing common printing problems apply communication and mathematical skills appropriate to the task work effectively as an individual and as a member of a team, including with diverse individuals and groups explain the common causes of printing problems take corrective action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practice or technology |
Required knowledge |
Knowledge of: functions performed by solvent and water in the printing process safety procedures for handling solvents start-up procedures for the coding system common causes of printing problems correct procedures for fixing common printing problems use-by date or packed-on date for a range of products and the importance of these dates components of the coding system and explain their maintenance requirements correct procedures for re-booting the computer system |
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 production conditions. Resources include: bar and coder system labels manufacturer's requirements printer and accessories workplace environment workplace procedures. |
Method of assessment | Recommended methods of assessment include: workplace demonstration quiz question and answer observation 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. | |
Workplace requirements may include: | enterprise-specific procedures OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
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 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 federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Hygiene requirements may include | relevant government regulations workplace requirements. |
Communication skills may include | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Mathematical skills and tasks relate to own work and work area problem-solving and may include: | accurate recording of time, date, weight and quantity in standard formats and proformas interpreting and drawing conclusions from routine charts, bar graphs, and pie charts. |
Explanations may: | be completed with the assistance of others be directly related to own work and work area problem-solving be in everyday workplace language and include mathematical language and commonly used technical terms be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally demonstrate understanding as a result of listening and observing include information from several sources. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable