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 while collecting and recording significant data over a period of time. The data should involve some complexity in categories and require accurate recording.

Context of, and specific resources for assessment

Assessment should be undertaken in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

workplace project

workplace referee or third-party 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.

Required skills

Ability to:

follow all work instructions effectively

generate reports to meet workplace and regulatory requirements

apply relevant Occupational Health and Safety (OH&S) requirements

maintain stocks of consumables for use

prepare all recording equipment for use (where relevant)

use all recording equipment properly (where relevant)

record data according to data requirements

update records as required

prepare all summaries required

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

describe the workplace and/or regulatory requirements for record-keeping

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:

workplace requirements for reports

relevant security arrangements such as Australian Quarantine Inspection Service (AQIS) or company requirements

function and uses of the reports generated

possible shortcomings of recording and how to correct them

purposes of keeping production records

relevant OH&S requirements

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.

Production records may include:

boning room production intake records whether recorded manually or by scanner

boning room production recorded manually or by automatic labelling machine

chiller assessment recording

employee attendance monitoring and recording if applicable in addition to clock card

European Union program monitoring recording

kill floor grading and recording systems such as Sastek

loadout records recorded manually or by scanner

pesticide residue monitoring and recording

recording associated with approved arrangements

recording associated with inventory control

recording associated with Quality Assurance (QA) monitoring

re-pack processing and recording for inventory control

stock receival and identification records.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

domestic or importing country requirements

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

federal, state and territory regulations regarding meat processing.

Record-keeping can be:

computer based, such as auto labelling systems or bar code scanners

manual, including the provision of summaries.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

personal protective equipment (PPE):

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:

communicating and working with diverse individuals and groups

listening and understanding

interpreting the needs of internal and external customers

reading and interpreting workplace documentation

speaking clearly and directly

sharing information.