Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
OH&Srequirements 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.
Workplacerequirements may include:
enterprise-specific procedures
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:
Export Control Act
Federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
requirements set out in AS 4464:2007 Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption.
Sources of contamination may include:
chemical agents (e.g. insecticides and cleaning agents)
foreign bodies
microbiological and biological agents
physical agents (e.g. ingesta, excreta, dust and grease).
Steps taken to reduce the risk may include:
good housekeeping practices
hand washing
maintaining clean clothes and PPE.
Corrective action may include:
disposing of contaminated product
trimming product.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Communication may:
be spoken, written, non-verbal and include signs and signals
be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.

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 over time during the normal operations of a meat establishment.
Context of and specific resources for assessment
Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.
Method of assessment
Recommended methods of assessment are:
quiz of underpinning knowledge
workplace demonstration
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 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.