Application
Operators in smallgoods plants require this unit where they are required to manually link and tie products such as sausages, frankfurts, salamis and Strasbourg. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Link and tie product | 1.1. Product is linked and tied at a rate similar to workplace production and Occupational Health and Safety (OH&S) requirements. 1.2. Product is linked in accordance with product specifications and workplace requirements. 1.3. Product is linked and tied according to regulatory, OH&S and hygiene requirements. 1.4. Product is hung according to workplace requirements at a rate similar to production needs. |
Required Skills
Required skills |
Ability to: link and tie product to workplace, OH&S and hygiene requirements handle knives safely and effectively (as required) identify, remove and report defective products to workplace requirements apply relevant communication and mathematical skills work effectively as an individual and as a member of a team take corrective 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: rationale for linking, tying and hanging products workplace requirements for dealing with waste products and broken casings |
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 and production conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. Resources may include: real work environment relevant documentation such as: manufacturer's instructions or operations manuals regulatory requirements workplace policies and procedures relevant equipment and materials. |
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. | |
Linking may be performed: | manually (using either single or triple linking) semi-automatically. |
Product may include: | frankfurts salamis sausages. |
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. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Regulatory requirements may include: | Export Control Act federal and state 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: | communicating with diverse individuals and groups listening and understanding reading and interpreting workplace-related documentation speaking clearly and directly. |
Mathematical skills may include: | routine estimation and calculation percentages comparisons variations. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable