This unit is applicable to workers in smallgoods plants where further processing of frozen product is required.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Thawproduct in water

1.1. Meat to be thawed is selected according to workplace requirements.

1.2. Tanks are checked and prepared according to work instructions.

1.3. Product is thawed according to work instructions.

1.4. Tank flows are monitored to meet regulatory requirements.

1.5. Product temperature monitoring and recording is completed according to workplace requirements.

1.6. Thawing is completed in accordance with Occupational Health and Safety (OH&S) requirements.

1.7. Potential sources of contamination and cross-contamination are identified and minimised.

2. Store and despatch thawed product and forward for processing

2.1. Thawed product is rotated according to workplace requirements.

2.2. Thawed product is stored according to workplace requirements.

2.3. Records are kept according to workplace requirements.

Required skills

Ability to:

check and prepare tanks for thawing

identify contaminated product prior to thawing and take corrective action according to workplace requirements

thaw product according to workplace and regulatory requirements

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a member of a team

maintain control of the flow of product through thawing and dispatch to further processing

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices

Required knowledge

Knowledge of:

sources of contamination and cross-contamination

ways of minimising contamination

regulations dealing with thawing of product

workplace requirements for thawing product including:

OH&S requirements.

Standard Operating Procedures (SOPs)

stock rotation

work instructions

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 enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz of underpinning knowledge

workplace referee 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.

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.

Product may be thawed by:

immersing in ambient running water

showering with ambient water

washing in water or brine.

Product may include:

beef

game meat

lamb

mutton

pork

veal

other meat species or products.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

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:

interacting with people from a range of cultural, social and ethnic backgrounds

speaking and listening

reading and interpreting workplace communication.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

Unit sector

This unit contains employability skills.