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.
Value-added products may include:
beef wellington
fillet mignon
goldfield racks with camembert
pastry meat products
tornadoes (eg pork and apple)
veal cordon bleu.
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures
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:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
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.
Ingredients vary depending on the products and may include:
brines
fruit
glazes
marinades prepared from a recipe
meat
nuts
pastry - filo, shortcrust, puffed, flaky
satays
sauces
skewers
sprinkles
stuffings prepared from a recipe
vegetables.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing and food handling
hygiene and sanitation requirements
relevant Australian Standards.
Descriptions and explanations may:
be presented orally, in writing using standard formats or using a range of communications technology and media
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use workplace, mathematical and technical language.
Communication skills may:
be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
involve speaking clearly and directly
involve the use of communication technology
relate to own work and the wider work area
require reading and interpreting workplace related documentation.
Mathematical skills relate to own work and work area problem-solving and monitoring, and may:
involve estimation and calculation
involve the use of calculators and computer software packages
involve the use of familiar and unfamiliar complex formula
relate to product formulation and specification
require interpretation and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs, pie charts, etc
require monitoring, adjusting and calibrating formula, specifications, outputs and equipment
require synthesis and analysis of mathematical information from more than one source.

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 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 or in a simulated environment.
Method of assessment
Recommended methods of assessment are:
verified work log or diary
workplace assignment
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.
Australian Training Products (www.atpl.net.au):
Meat Retailing and Smallgoods Manufacturing Resources (CD version).