Elements and Performance Criteria

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.
Workplace health and safety risks when working with livestock may include:
zoonotic diseases such as Q-Fever
manual handling risks
risk of injury from livestock
risk of sunburn
working from heights such as stock trucks and stockyards
requirements to wear specified Personal Protective Equipment (PPE)
being aware of and managing risks affecting co-workers
risks associated with the use of electrical equipment.

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
Assessment must confirm the ability to:
confirm producer requirements
schedule delivery.
Assessment must confirm knowledge of:
the NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability
NLIS regulatory requirements in relation to abattoirs
workplace procedures
the role of the NVD
the importance of the information recorded on the NVD
role and responsibilities of regulators, and other bodies such as MLA in relation to NLIS.
Context of and specific resources for assessment
Assessment must be conducted in the workplace.
Resources may include:
enterprise work instructions
Meat and Livestock Australia (MLA) NLIS assistance
manufacturer's instructions.
Method of assessment
The following assessment methods are suggested:
workplace referee’s report
knowledge test
on-the-job demonstration with assessor observation.
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.