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.
Products include:
beef cuts
chicken
frozen mince products
lamb cuts
pork cuts
soup bones.
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 procedures
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Primal cuts may include:
beef (e.g. shortloin, bone in blade, shin on bone, brisket, ribs)
lamb (e.g. forequarter, saddle, chump, short loin, leg, rib loin)
pig (e.g. forequarter, fore loin, rib loin, leg, belly, hand).
Communication skills may include:
listening and understanding
reading and interpreting workplace related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Regulatory requirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations.

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 and under typical operating and production conditions for the enterprise.

Where the candidate cannot use a bandsaw in their usual place of work they must complete the requirements of the Unit in an alternative work placement or in a simulated environment.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal operating conditions or off-the-job in a simulated environment.
Method of assessment
Recommended methods of assessment include:
simulation
verified work log or diary
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.