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.
Carcase may be described and recorded by:
age (dentition)
butt shape
fat
sex
weight.
Meat product may include:
carcase meat
primals (chilled, carton or product)
primals (fresh or unwrapped).
Specifications may include:
customer requirements
industry standards
workplace requirements.
Assessing or quality indicators may include:
age of meat
amount of fat
colour and texture of fat
colour of meat
conformation
hygiene and sanitation requirements
maturity of animal at slaughter
meat cuts
presence of blemishes
sex
texture of meat
weight.
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Regulatory requirements may include:
Export Control Act
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
federal, state and territory regulations regarding meat processing.
Communication skills may include:
interacting with people from a range of cultural, social and ethnic backgrounds, as well as colleagues, superiors, customers, clients and external parties
listening and understanding
speaking clearly and directly
sharing information
use of communications technology
own work and the wider work area
applying numeracy skills to workplace requirements
reading and interpreting workplace documentation.
Mathematical skills may include:
accessing mathematical information from hot weights, labels, scale records and tags
estimating and calculating
use of calculators and computer software
own work and work area problem solving and monitoring
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts.
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.
Carcase may be measured using:
cut measure technique
fat measuring device
palpation
visual appraisal.

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 conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
workplace observation
verified work log or diary
workplace project
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.