Elements and Performance Criteria

RANGE STATEMENT
The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Sampling plans may include:
a range of sampling points
a range of tests and procedures
different products or materials
test methods or procedures which may be developed to meet enterprise and/or regulatory or certification requirements.
Sampling may include:
selecting carcases to visually inspect
selecting carcases, meat or food contact surfaces to take micro-swabs
selecting cartons to visually inspect.
Reports may:
be presented orally or in writing in standard formats
be recorded and stored electronically or manually
contain complex information from several sources
include mathematical information
include technical, mathematical and workplace language.
Mathematical information and operations may relate to:
deviations, norms, variations, acceptable limits and tolerances
digital or analogue controls, dials, measures
frequency
test results and readings, monitoring data.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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, codes of practice etc.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state regulations regarding meat processing
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
QA requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
Enterprise recording systems may be electronic or manual.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this 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 has to be demonstrated using the current Australian Standard and implementing an approved workplace procedure.
Context of and specific resources for assessment
Assessment must involve a demonstration of skills at a meat processing plant or related work situation.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration of competency for the assessor
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, 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
Resource materials available from MINTRAC, telephone 1800 817 462.