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.
Product specifications may vary according to customer and workplace requirements.
Machinery and equipment used in processing may include:
atomising generators
automatic or manual machinery
cookers
friction generators
liquid smoke jet
moulds
probe thermometers
sawdust or woodchip burning generators
smoke generators
smokers
sock
wet bulb reservoir.
Product may include:
beef - brisket, tongue
game meat
lamb - legs, tongue
mutton
other meat species or products
pork - hand, spring
veal.
Product may be chilled by:
chill cabinets
immersing in ambient running water
placing in cool room
showering with ambient water
use of intensive coolers
washing in water or brine.
Communication skills may include
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse groups and individuals
writing to audience needs.
Mathematical skills may include collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
Descriptions and explanations may:
be in diagrammatic, sketch, tabular or graphic formats
be presented in writing, using standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Smoke-producing raw materials may include:
liquid smoke
powder
sawdust
solid timber
woodchips.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal and state regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.

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 normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.
Context of and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions in a simulated environment.
Resources may include:
equipment that meets safety requirements
product specifications and ingredients
smoking equipment, machinery or production facility.
Method of assessment
Recommended methods of assessment are:
demonstration - snapshot of performance
quiz of underpinning knowledge
workplace referee 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.
Meat and Livestock Australia (www.mla.com.au):
Guidelines for the safe manufacture of smallgoods