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Unit of competency details

MTMCOR201A - Maintain personal equipment (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMPCOR201 - Maintain personal equipment 30/Nov/2015
Supersedes MTMMP1C - Maintain personal equipmentRequired Skills and Knowledge adjusted to CAT template; Unit code changed 21/Jul/2011

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 22/Jul/2011

Training packages that include this unit

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
MTM40411 - Certificate IV in Meat Processing (General)Certificate IV in Meat Processing (General) 1-6 
MTM40211 - Certificate IV in Meat Processing (Meat Safety)Certificate IV in Meat Processing (Meat Safety) 1-5 
MTM40111 - Certificate IV in Meat Processing (Leadership)Certificate IV in Meat Processing (Leadership) 1-4 
MTM30813 - Certificate III in Meat Processing (Retail Butcher)Certificate III in Meat Processing (Retail Butcher) 
MTM30811 - Certificate III in Meat Processing (Retail Butcher)Certificate III in Meat Processing (Retail Butcher) 1-4 
MTM30611 - Certificate III in Meat Processing (General)Certificate III in Meat Processing (General) 1-5 
MTM30511 - Certificate III in Meat Processing (Slaughtering)Certificate III in Meat Processing (Slaughtering) 1-4 
MTM30411 - Certificate III in Meat Processing (Rendering)Certificate III in Meat Processing (Rendering) 1-3 
MTM30311 - Certificate III in Meat Processing (Meat Safety)Certificate III in Meat Processing (Meat Safety) 1-4 
MTM30211 - Certificate III in Meat Processing (Food Services)Certificate III in Meat Processing (Food Services) 1-2 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  07/Aug/2012 
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Modification History

Not Applicable

Unit Descriptor

Unit descriptor 

This unit covers the skills and knowledge required to maintain, clean and store personal equipment, including personal protective equipment (PPE).

Application of the Unit

Application of the unit 

This unit can be used as part of an induction of a worker to a meat processing establishment, smallgoods, retail premises or other meat establishment.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units 

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1. Maintain personal equipment

1.1. Personal equipment  is maintained to ensure manufacturer specifications are met, where relevant

1.2. Occupational Health and Safety  (OH &), hygiene and sanitation, workplace  and regulatory requirements  are met

2. Store personal equipment

2.1. Appropriate maintenance is carried out for the equipment used.

2.2. Personal equipment is stored in accordance with workplace and regulatory requirements.

3. Clean personal equipment

3.1. Personal equipment is cleaned to ensure that workplace requirements, OH&S, hygiene and sanitation requirements, and manufacturer's specifications are all met, where relevant.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

Ability to:

  • apply communication  skills relevant to the task
  • demonstrate the procedures for maintaining personal equipment
  • check and prepare equipment in time for the start of work
  • work effectively as an individual and as part of a team
  • apply hygiene and sanitation, OH&S requirements in using, cleaning and storing personal equipment, including Personal Protective Equipment (PPE)
  • 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

Required knowledge 

Knowledge of:

  • maintenance techniques for personal equipment
  • relevant work instructions , Standard Operating Procedures  (SOPs ) and reports 
  • hygiene and sanitation, OH&S, workplace and regulatory requirements related to maintaining, cleaning and storing personal equipment
  • manufacturer specifications for use, maintenance, cleaning and storage of personal equipment, where relevant

Evidence Guide

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 during the normal operations of a workplace.

Context of and specific resources for assessment 

Competency must be assessed using the personal equipment issued to the individual.

Method of assessment 

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • 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.

Range Statement

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole.

Personal equipment  may include:

  • chains
  • handsaws
  • PPE
  • pouches
  • steels.

OH & requirements may include:

  • enterprise OHS policies, procedures and programs
  • OHS legal requirements
  • PPE:
  • 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
  • Federal, state and territory regulations regarding meat processing
  • hygiene and sanitation requirements
  • relevant Australian standards
  • relevant regulations
  • requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

Workplace requirements  may include:

  • enterprise-specific procedures
  • OHS requirements
  • quality assurance (QA) requirements
  • SOPs
  • the ability to perform the task to production requirements
  • work instructions.

Communication  may:

  • be spoken, written, non-verbal and include signs and signals
  • be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties
  • require the interpretation of spoken or written instructions or diagrams.

Work instructions , standard operating procedures and reports  may be:

  • completed with the assistance of others
  • directly related to own tasks and duties
  • in English
  • in everyday workplace language, including some mathematical language
  • in languages other than English
  • presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches and codes
  • presented orally
  • provided visually (e.g. video, OH&S signs, symbols and other pictorial presentations)
  • routine, simple and brief.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field