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 production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

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:

select packaging equipment according to customer specifications and workplace requirements

assemble the packaging unit

check the unit to ensure cleanliness and working order

adjust equipment settings as required for packaging instructions or schedules

check safety features are in place

set weight controls on scales

load product according to specifications

operate packaging equipment to package products to manufacturer's and customer specifications, workplace, OH&S and hygiene and sanitation requirements

complete packaging records, documents and labels accurately

identify and report faults in equipment either verbally or in writing according to workplace requirements

work with team members or individually

seek advice from manuals or team members before repairing faults

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of:

methods of recording production

regulatory requirements related to packaging

features of the packaging unit (e.g. parts, safety features, start-up and shut-down procedures, possible faults and adjustments)

production schedule

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 include:

enterprise product range

satays

stir-fry mixes.

Workplace requirements may include:

customer requirements

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

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.

Hygiene requirements may include:

relevant government regulations

workplace requirements.

Equipment and packaging used in wrapping or over wrapping may include:

boxes

cartons

clear plastic containers

plastic wrap

polystyrene trays

wrapping machine (automatic)

wrapping machine (manual).

Scales may be digital or analogue.

Mathematical skills may include:

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

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

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

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

use of calculators and computer software packages.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

federal, state and territory regulations regarding meat processing and food handling

relevant Australian Standards

relevant regulations.

Packaging units may include:

automatic packaging and labelling equipment

manual packaging and labelling

vacuum packaging units.