This unit is suitable for operators working in packaging in smallgoods manufacturing, value-adding and food services establishments.

Nil

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

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

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.

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.

Unit sector

This unit contains employability skills.