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.
Meat establishments may include:
abattoirs
boning rooms
food service establishments
meat processing plants
meat wholesalers
retail meat outlets
slaughter floors
smallgoods establishments
supermarkets.
Knives include:
boning
steak
skinning.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
Different methods of preparing steel may apply.
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.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Knife sharpening equipment includes:
sharpening stone
steels.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 2336-1992 Australian Standard: Meat Industry - hand held knives'
requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

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 in conjunction with a skill or task requiring the use of a knife.
Context of and specific resources for assessment
Assessment can be carried out in an actual or simulated workplace.
Method of assessment
Recommended methods of assessment are:
quiz of underpinning knowledge
workplace demonstration of competency for the assessor
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.