Application
This unit is suitable for operators working in packaging in smallgoods manufacturing, value-adding and food services establishments. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Set up metal detection unit | 1.1. Metal detection unit is set up and tested according to workplace, Occupational Health and Safety (OH&S), hygiene and sanitation requirements, and manufacturer specifications. |
2. Operate metal detection unit | 2.1. Metal detection unit is operated according to workplace, OH&S, hygiene and sanitation requirements, and manufacturer specifications. 2.2. Appropriate action is taken when metal is detected according to workplace requirements. |
3. Clean metal detection unit | 3.1. Metal detection unit is cleaned according to workplace, OH&S, hygiene and sanitation requirements, and manufacturer specifications. |
4. Maintain metal detection unit | 4.1. Metal detection unit is maintained according to workplace, OH&S, hygiene and sanitation requirements, and manufacturer specifications. |
Required Skills
Required skills |
Ability to: apply relevant communication and mathematical skills work effectively as an individual and as part of a team apply relevant regulatory requirements take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: operation of the metal detection unit reasons for having metal detection units and their location at the work site workplace procedures when metal is detected in a product relevant 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 in this unit must be demonstrated over time and under typical operating and production conditions for the enterprise. |
Context of, and specific resources for assessment | Resources include metal detection equipment which meets OH&S requirements. |
Method of assessment | Recommended methods of assessment include: observation of performance over time workplace demonstration quiz of underpinning knowledge. 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. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Communication skills may include: | communicating with diverse individuals and groups listening and understanding reading and interpreting workplace-related documentation speaking clearly and directly. |
Mathematical skills relate to own work and work area problem-solving and may include: | accurate recording of quantity in standard formats/proformas interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc routine estimations and calculations using a range of specified formula and procedures. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian Standards requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state and territory regulations regarding meat processing. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable