This unit is suitable for operators in smallgoods and food services establishments preparing product for wholesale distribution.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Prepare blending equipment

1.1. Blending equipment is prepared according to workplace, hygieneand sanitation, and Occupational Health and Safety (OH&S) requirements.

1.2. Recognition and reporting of faults is carried out to ensure equipment is maintained to an operating level which meets manufacturer's specifications and workplace requirements.

1.3. Equipment and tools are used according to manufacturer's specifications.

2. Make adjustments to, and operate, blending equipment

2.1. Blending equipment is adjusted when necessary according to workplace, hygiene and sanitation, and OH&S requirements.

2.2. Tools and equipment for adjusting processing equipment are used according to workplace, hygiene and sanitation, and OH&S requirements.

2.3. Blending equipment is operated in accordance with OH&S, workplace and manufacturer's requirements.

2.4. Blending equipment is used to blend a variety of products to production requirements.

3. Blend products

3.1. A range of products is blended to workplace, OH&S, hygiene and sanitation, and Quality Assurance (QA) requirements and product specifications, at a speed similar to production requirements.

4. Clean and maintain blending equipment

4.1. Blending equipment is cleaned and maintained according to work instructions.

Required skills

Ability to:

use blending equipment to blend a variety of products to production requirements

demonstrate effective operation of tools and equipment used for adjusting blending equipment

demonstrate safe handling procedures for operating blending equipment

operate equipment to manufacturer's specifications, workplace and OH&S requirements

clean and maintain blending equipment as required in work instructions

apply mathematical and communication skills relevant to the task

learn new techniques, operate new equipment and adjust to workplace change as required

work effectively as an individual and as a team member

apply relevant regulatory requirements

take corrective action to improve own work performance

Required knowledge

Knowledge of:

safe handling procedures for operating blending equipment

conditions under which processing equipment might need adjusting

cleaning and maintenance procedures for blending equipment if required in work instructions

relevant regulatory requirements

purpose and use of equipment used in blending

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 conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions.

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions or operations manuals

regulatory requirements

workplace policy and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

observation of performance over time

quiz, question and answer.

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.

Equipment may be automatic or manual and include:

blenders

choppers

driers

fat measuring devices

machines or vats

mixers

pressure cookers

pumps, conveyors

scales

storage tanks

tables

wash-down equipment.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Hygiene and sanitation 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.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, dials, thermometers

routine estimations and calculations using a range of specified formulas and procedures.

Communication skills may include:

communicating with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

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.