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.
Typically environmental impacts will include the production of pollutants, emissions and waste such as:
animal products (e.g. blood, fat and manure)
consumption of non-renewable resources
contaminated and polluted water
greenhouse gases, either directly or indirectly
noise
packaging
vapours, odours.
Company documents may include:
environmental licences
environmental performance monitoring data, including sampling data
status reports, plans and projections, technical manuals, industry journals, audit reports, incident reports, complaints registers and investigations
work site environmental incident/accident reporting and investigation procedure.
Stakeholders may include:
company owners, directors, shareholders, financiers
environmental experts
management and employees
suppliers, customers, consumers
unions and employer associations.
Communication may:
be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures
be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds
involve listening and understanding
involve interpreting the needs of internal or external customers
involve preparations of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language
require the use of negotiation, persuasion and assertiveness skills
involve the use of technology.
Mathematical skills may include:
calculation of metric volumes, weights, mass, temperature, ratios, percentages, heat transfer and load shifting, and relate to sound or noise, liquid and solid materials and waste.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
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:
animal welfare
AS/NZS ISO 31000:2009, Risk Management - Principles and Guidelines.
AS/NZS ISO 14040:1998 Environmental Management Systems - Life Cycle Assessment - Principles and Framework
AS/NZS ISO 19011:2003 Guidelines for Quality and/or Environmental Management Systems Auditing
AS3806-2006 Compliance Programs
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
equal opportunity, anti-discrimination and sexual harassment
Export Control Act
industrial awards, agreements
international agreements
AS/NZS ISO 14001:2004 Environmental Management Systems - Requirements With Guidance for Use
national, state, territory and local requirements
state, territory and local regulations regarding meat processing
taxation.
Workplace requirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions,
Targets, goals and performance measures may be:
short, medium and long term and relate to operations, environmental impacts and incidents, waste, cost or conformance.

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
Assessment conditions require demonstration of sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
real work environment
relevant documentation such as:
workplace policies and procedures
regulatory requirements
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
assignments
workplace project
workplace referee or third-party report or 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.