A skilled operator in a smallgoods establishment would sort meat prior to batching and further processing.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Sort products

1.1. Products are correctly selected by specification according to customer and workplace requirements.

1.2. Contaminated products are identified and dealt with according to workplace and hygiene requirements.

1.3. Products are correctly sorted by specification according to workplace requirements.

2. Classify products

2.1. Products are accurately measured to specification according to workplace requirements.

2.2. Products are described to specification according to workplace requirements.

Required skills

Ability to:

identify a range of meat cuts related to sorting meat

sort and classify meat products to:

customer requirements

hygiene and sanitation requirements

quality requirements

Occupational Health and Safety (OH&S)requirements

workplace requirements

explain and demonstrate methods of accurately measuring and describing products to specification

use relevant communication skills

work effectively as an individual and with other team members

apply relevant regulatory requirements

Required knowledge

Knowledge of:

hygiene requirements for sorting meat

likely contaminants

regulatory requirements

workplace requirements for sorting meat

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.

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 sorted according to:

age of meat

amount of fat

any blemishes

colour and texture of fat

colour of meat

conformation

differentiation of classes

sex

texture of meat

weight.

Specifications may be defined by:

customer specifications

industry standards

workplace procedures.

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.

Hygiene requirements may include:

relevant government regulations

workplace requirements.

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

safety precautions such as:

accident prevention

electrical fault

emergency evacuation

emergency procedures in case of injury

equipment malfunction.

Explanations may:

be presented orally, in writing using standard formats, or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

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.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Unit sector

This unit contains employability skills.