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 |
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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 &S ), 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:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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 |
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The range statement relates to the unit of competency as a whole. |
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Personal equipment may include: |
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OH &S requirements may include: |
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Regulatory requirements may include: |
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Workplace requirements may include: |
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Communication may: |
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Work instructions , standard operating procedures and reports may be: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |