Unit of competency details

Unit descriptor 

This unit covers the skills and knowledge required to reduce negative environmental impacts of meat industry work practices.

Application of the unit 

This unit addresses the knowledge, processes and techniques necessary to support environmentally sustainable work practices. It is relevant for personnel in all sectors and areas, and at all levels of the meat processing industry. It is particularly suitable for production personnel in meat processing, smallgoods operators and meat retailing personnel.

Prerequisite units 

Nil

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Identify current resource use

1.1. Workplace environmental and resource efficiency issues  are identified.

1.2. Resources used in own work role are identified.

1.3. Wastes and emissions  created by own work role are identified.

2. Comply  with environmental regulations

2.1. Regulatory requirements , work instructions and procedures are followed to ensure compliance.

2.2. Non-conformances are identified and corrective action procedures are followed.

3. Seek opportunities to improve resource efficiency

3.1. Enterprise plans to improve environmental practices and resource efficiency are followed.

3.2. Suggestions are made for improvements to workplace practices in own work area.

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

• demonstrate a basic understanding of sustainability
• interpret workplace information
• report non-conformances
• recognise and follow procedures, follow instructions and respond to change
• relate to people from a range of social, cultural, ethnic backgrounds, and physical and mental abilities
• apply relevant communication  and mathematical skills
• ask questions and clarify work requirements
• work effectively as an individual and as part of a team
• follow good housekeeping procedures and practices
• apply relevant Occupational Health and Safety (OH &S ), regulatory and workplace requirements 
• take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology
• take corrective action according to workplace requirements
• work with others to solve problems relating to environmental performance

Required knowledge 

Knowledge of:

• environmental and resource efficiency hazards and risks associated with own workplace and own work area
• workplace environmental management strategies  affecting own work practice
• relevant environmental and resource efficiency systems and procedures for own work area
• relevant OH&S, regulatory and workplace requirements

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 competence 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 in this unit must be demonstrated under conditions that are the same as the speed of production and within the parameters of the role responsibilities.

Context of , and specific resources for assessment 

Assessment should be undertaken in an operating meat processing plant or food service operation.

Method of assessment 

Recommended methods of assessment include:

• demonstration - snapshot of performance
• quiz, question and answer
• observation of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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.

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.

Environmental and resource efficiency issues  may include:

• minimisation of environmental risks
• maximisation of opportunities to improve business environmental performance
• promotion of more efficient consumption of resources including:

• efficient energy use
• efficient water use
• minimisation of waste, through implementation of the waste management hierarchy.

Wastes and emissions  may include:

• animal products such as blood, fat and manure
• contamination and polluted water
• direct and indirect generation of greenhouse gases
• emissions resulting from consumption of non-renewable resources e.g. diesel fuels, coal generated electricity, coal, gas including natural gas
• noise
• packaging, emissions, vapours and odours.

Regulatory  requirements may include:

• AS/NZS ISO 14001:2004 Environmental Management Systems Requirements with guidance for use
• AS/NZS ISO 14040:1988 Environmental Management - Life Cycle Assessment - Principles and Framework.

Compliance  includes:

• meeting enterprise requirements
• meeting relevant federal, state and local government laws, by-laws and regulations.

Communication  skills may include:

• listening and understanding
• reading and interpreting workplace-related documentation
• speaking clearly and directly
• sharing information.

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.

Workplace requirements  may include:

• enterprise-specific requirements
• hygiene and sanitation requirements
• OH&S requirements
• Quality Assurance (QA) requirements
• Standard Operating Procedures (SOPs)
• the ability to perform the task to production requirements
• work instructions.

Workplace environmental management strategies  may include:

• business plans incorporating capital investment in energy or water saving technology
• documented policies and procedures
• environmental management systems
• environmental or sustainability targets and goals
• integrated OH&S, environment and/or quality management systems
• work plans to minimise waste, increase efficiency of water use etc.

Unit sector 

Co-requisite units 

Competency field