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.
Food safety systems:
are written documents required by legislation which specify how businesses will control all food safety hazards that are reasonably expected to occur within a food enterprise
may be developed by personnel within the enterprise or by external consultants
may be developed within an enterprise's QA system or as a discrete program
must provide for the systematic monitoring of controls and actions to correct hazards not under control (records demonstrating action in relation to or in compliance with the food safety program must be kept)
may be for export or domestic processing, smallgoods manufacturing, wholesaling, cold stores or retail enterprises
may be ISO-based or non ISO-based.
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 Control Act
industrial awards, agreements
Australian Standards
relevant regulations
state and territory regulations regarding meat processing
taxation.
Stakeholders may include:
company owners, directors, shareholders, financiers
competitors
management and employees
regulatory authorities
suppliers, customers, consumers
unions and employer associations.
Preventative action may involve:
revision of materials, processes and/or food handling procedures
revision of workplace practices and documentation such as specifications, SOPs, approved supplier programs, and work instructions.
Product/process monitoring may be:
microbiological or chemical testing
online testing
sensory.
A corrective action plan identifies:
non-conformance
corrective actions
date by which action must be taken
other follow up requirements.
Food safety documentation includes:
amendment registers
Critical Control Point (CCP) monitoring forms and additional monitoring requirements
CCP work instructions
factory/shop floor plan
HACCP audit table
HACCP team register
hazard analysis table
process flow charts
product description or use
supporting programs and schedules relating to hygiene, cleaning and sanitation procedures, work instructions, approved chemicals, calibration, pest control, training, product identification and recall.
Technical information includes:
conditions for bacterial food poisoning, including:
product composition
temperature
time
aw
pH.
Strategies to support the workforce in the implementation of the food safety system may include:
clear signage
coaching and mentoring
development and presentation of procedures in plain language and visuals
implementation of problem-solving by work teams to develop and monitor food safety procedures
initial and refresher structured training programs
provision of appropriate work areas and equipment.
Food safety systems, procedures and controls apply to:
display, packaging and sale of food, including meat and meat products
equipment design, use and maintenance
handling and disposal of condemned or recalled food, including meat, products
location, construction and servicing of meat premises
processing, further processing and preparation of food including meat and meat products
receival, storage and transportation of food including meat and meat products.
Validation is:
the identification, collection and analysis of objective information to confirm that operations (e.g. equipment, processes, procedures) are able to provide the required food safety outcomes.
Audit procedures include:
planning
establishing controls
developing the team
conducting entry and exit meetings
controlling caucus meetings
issuing corrective action requests
preparing reports
giving feedback and input into the improvement of the system.
Verification procedures and schedules may be defined in:
legislation relevant to the sector (verification applies to all aspects of the food safety program including documentation, auditing and support programs).
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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 ethical standards, values and obligations
enterprise-specific procedures, policies and plans
SOPs
work instructions.
Monitoring requirements for food safety hazards include:
a description of the method or procedure to be followed
the frequency and timing
the information to be recorded (procedures to be followed would typically be specified in the form of a SOP or work instruction)
the person responsible.
Public health requirements include the impacts of pathogenic bacteria such as:
Clostridium etc
E.coli
Listeria
Salmonella
Yersinia.
Communication may:
be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures
be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace documents
require the use of negotiation, persuasion and assertiveness skills.
Data management systems may be manual or computerised, cover data collection, data monitoring and data analysis and interpretation and include:
calculators
charting and graphing materials
computer software packages including spreadsheets, statistical analysis packages
computerised equipment
inspection regimes
manual measuring equipment (e.g. thermometers, pressure gauges, scales)
monitoring sheets and records
product quality and safety.

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 real work environment
relevant documentation such as:
workplace policies and procedures
manufacturer instructions and operations manuals
regulatory requirements
relevant equipment and materials.
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 which 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.