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.
Preparing of equipment includes:
programming automatic machines to specifications, where applicable.
Equipment and machinery used in processing may include:
automatic injector machine (Injectomat)
massagers
pumping equipment.
Product may include:
beef (e.g. brisket, silverside and tongue)
game meat
lamb (e.g. legs and tongue)
mutton
pork (e.g. hand and spring)
veal.
Specifications may vary according to:
customer and workplace requirements.
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.
Hygieneand sanitation requirements may include:
relevant government regulations
workplace requirements.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
performing the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
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.
Information on meat product may include:
dietary information, including kilojoules per average serving size
identifying allergies associated with cures, brines and salts used in product
identifying ingredients and preservatives in meat product
interpreting nutritional panels
recommendations for alternative products.
Explanations may:
be presented orally or in writing using standard formats
include information from several sources
present information in diagrammatic, tabular, graphic or pictorial formats
require summaries of information for presentation to work colleagues
use a range of communications technology and media
use workplace, mathematical and technical language.
Communication skills may include:
interacting with people from a range of cultural, social and ethnic backgrounds, and with colleagues, superiors, customers, clients and external parties
empathising with customers and work colleagues
interpreting the needs of internal and external customers
listening and understanding, and speaking clearly and directly
reading and interpreting workplace documentation
the use of negotiation, persuasion and assertiveness skills
own work area and wider work area
sharing of information
writing to audience needs.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.

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 under typical operating conditions.

Where the candidate does not cure or corn meat product 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 production conditions or in a simulated environment.

Resources may include:
real work environment
relevant documentation, such as:
manufacturer instructions or operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
simulation
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.