Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Production system and system components may include alternative combinations and configurations of:
human resources including management practices, work practices
job or work design
operational sequencing and flows
plant layout and construction
technology and equipment.
Criteria for evaluating alternative systems and configurations may include:
capacity (e.g. volume, speed and life span)
compliance with relevant design and operating standards, codes, regulations
energy requirements
personnel requirements
safety
set up and operating costs
waste and environmental impact.
Stakeholders may include:
company owners, directors, shareholders, financiers
competitors
management and employees
suppliers, customers, consumers
unions and employer associations.
Resources may include:
energy and water
equipment and technology
operating finance and capital
personnel.
Performance criteria may include:
environment (e.g. reduction in energy consumption)
financial (e.g. changes in cost of production per unit, reduction in waste, reduction in maintenance costs, reduction in utility costs, and increased rates of production)
human resource requirements (e.g. staffing levels, salary savings, multi-skilling and safety)
quality (e.g. reductions in returned product, non-conformances and recalls, and on-time completion of contracts).
Product knowledge may include:
impact on processing, handling and storage techniques on product quality (e.g. taste, texture and shelf life)
requirements for handling particular species or raw materials (e.g. food safety, stunning procedures, equipment capacity and design, cooking and preservation techniques)
suitability of species, meat and meat products for further processing.
Communication may:
be inclusive of the cultural, ethnic and social diversity of individuals and groups
involve information and communications technology including data bases, internet search and e-commerce services etc
involve the use of negotiating, persuasion and assertiveness skills
occur in a variety of sensitive, conflictive, collaborative and supportive environments, may be formal or informal and involve face-to-face and technological and electronic methods
require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats
require preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data.
Mathematical skills may relate to:
complex actual and hypothetical technical and financial modelling
calculations
interpretation and analysis.

Mathematical information may be complex and relate to:
product and product quality
financial operations
personnel
operations
sales and turnover
exports, etc.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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 and codes of practice.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
equal employment opportunity (EEO), anti-discrimination and sexual harassment
export
Export Control Act
food standards and food safety including licensing and registration, processing and transporting of meat for human consumption, food safety and labelling of ingredients
hygiene and sanitation requirements
industrial awards, agreements
OH&S
relevant regulations and Australian Standards
risk management
state and territory regulations regarding meat processing
superannuation
taxation
traineeship requirements.
Market intelligence may be from a range of local, national and international sources including:
enterprises, including competitors
government departments and agencies
industry associations
professional associations
technical and research journals and publications.
Modelling may be:
manual or
computerised.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a workplace environment with typical operating and production conditions.
access to industry research in relevant areas
appropriate authority and responsibility
enterprise business plan
enterprise system information.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects with focus on company environment and conditions.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, 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
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.