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.
Poultry cuts may include:
boned products:
breast fillets
tenderloins
thigh fillets
trimmings
bone-in products:
breasts
drumsticks
lovely legs
marylands
mini-drummies
thighs
wings.
Species may include:
chickens
ducks
geese
pheasant
quail
turkeys.
Specifications may include:
customer requirements
industry standards
workplace requirements.
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Assessing or quality indicators may include:
colour and texture of fat
colour of meat
conformation
estimated shelf life
hygiene and sanitation requirements
presence of blemishes
texture of meat
weight.
Information on product may include:
dietary information, including kilojoules per average serving size
cooking methods suitable for various products
legislation regarding the use of growth promotants for poultry
identifying allergies associated with ingredients in product
identifying ingredients and preservatives in poultry product
interpreting nutritional panels
nature of organic, free range and conventional poultry product
storage and shelf life.
Communication skills may include:
interacting with colleagues, superiors, customers, clients and external parties, and people from a range of cultural, social and ethnic backgrounds
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 communications technology
the use of negotiation, persuasion and assertiveness skills
own work area and wider work area
applying mathematical skills to workplace requirements
sharing of information
writing to audience needs.
Mathematical skills may include:
accessing mathematical information from hot weights, labels, scale records and tags
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
monitoring and problem solving in own work and work area
routine estimations and calculations using a range of specified formulas and procedures
using calculators and computer software packages.
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.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian standards
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.

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 workplace conditions or in a simulated environment.
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.