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.
Monitoring temperatures may include:
reading temperatures
recording temperatures
reporting unacceptable temperatures, either verbally or in writing
using measuring equipment, such as thermometers and other measuring equipment, which may be digital or analogue
using mathematical skills appropriate to the task.
Workplace requirements may include:
enterprise-specific procedures
using measuring equipment
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
storage times and temperatures
performing task to production requirements
work instructions.
Hygiene and sanitationrequirements may include:
relevant government regulations
workplace requirements.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing and food handling
relevant Australian standards.
Storage may include:
chiller
commercial freezer
cool room
display cabinet
personal refrigerator and freezer
refrigerated vehicle.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE), which may include:
clothing for refrigerated environment
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
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.
Explanations may:
be presented orally or in writing using standard formats
include information from several sources
be presented 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 may include:
interacting with people from a range of cultural, social and ethnic backgrounds
interacting 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-related documentation
the use of negotiation, persuasion and assertiveness skills
own work area and the wider work area
sharing of information
writing to audience needs.
Mathematicalskills 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 under typical operating conditions within the parameters of role and responsibilities.
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:
freezer, cool room and refrigerated display cabinet
thermometers
digital or analogue equipment
work instructions.
Method of assessment
Recommended methods of assessment are:
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.