Unit of competency Outline

Date retreived
22/07/2026 7:08 AM AWST

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Participate in OHS risk control process

Participate in OHS risk control process

Unit of competency
National Code
MTMMP70C
State Code
W6870
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
19/10/2007
Field of Education
080317 - Quality Management
Original Release Date
19/10/2007
Nominal Hours
20
Description
This unit covers the skills and knowledge required to participate in the reduction of OH&S risks in a meat processing plant.
Notes
Elements and Performance Criteria
1 Participate in workplace inspections
  • 1.1 Group processes are facilitated to identify potential OH&S hazards.
  • 1.2 Workplace inspections are participated in to identify potential hazards as appropriate.
  • 1.3 Reporting obligations are fulfilled.
  • 1.4 Risk control processes are implemented.
2 Participate in OH&S risk control process
  • 2.1 Risk assessment processes are participated in.
  • 2.2 Hazards are controlled in accordance with hierarchy of controls.
  • 2.3 Workplace procedures for dealing with hazardous events are initiated.
  • 2.4 Information is provided to relevant parties in line with action or is reported to designated personnel.
3 Monitor implementation of safe work practices
  • 3.1 Compliance with safe work practices is demonstrated by example.
  • 3.2 Safe work performance by employees is monitored.
  • 3.3 Safe work practices are implemented in accordance with regulatory requirements.
4 Assist development of safe work practices
  • 4.1 Changes to work procedures or Standard Operating Procedures (SOPs) are developed in line with outcomes of risk control processes and regulatory requirements.
  • 4.2 Employees are consulted in relation to the development of safe work practices.
  • 4.3 Employee understanding of safe work procedures on- the-job is reinforced.
5 Contribute to participative arrangements for the management of OH&S
  • 5.1 Organisational procedures for consultation over OH&S issues are implemented and monitored to ensure that all members of the work group have the opportunity to contribute.
  • 5.2 Issues raised through consultation are dealt with and resolved promptly or referred to the appropriate personnel for resolution in accordance with workplace procedures.
  • 5.3 Outcomes of consultation over OH&S issues are made known to the work group promptly.
6 Contribute to workplace rehabilitation program as appropriate
  • 6.1 Contributions are made to workplace rehabilitation programs in accordance with rehabilitation co-ordinator' and/or rehabilitation providers' requirements.
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.
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.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance requirements
SOPs
the ability to perform the task to production requirements
work instructions
Hazard control equipment may include:
dust extractors
machine guards
mechanical aids
acoustic insulation
PPE.
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 must be demonstrated while exercising an appropriate level of involvement in the risk control process.
Context of and specific resources for assessment
Assessment must include demonstration of competence in a meat establishment.
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.
Replaces
State Code National Code Title Type
E1520 MTMMP70B Participate in OH&S risk control process Unit of competency
Replaced By
State Code National Code Title Type
D8757 MTMCOR403A Participate in OH&S risk control process Unit of competency