Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to apply quality assurance (QA) procedures in a meat establishment. |
Application of the Unit
Application of the unit |
This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesale and meat retail operations. |
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. Identify hazards and control points |
1.1. Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements . 1.2. Control points for own work area are identified according to workplace requirements. |
2. Identify elements of the Quality Assurance (QA ) system |
2.1. Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements. 2.2. Product specifications for own work area are identified. |
3. Follow requirements of a HACCP=based QA system |
3.1. Workplace requirements of the HACCP systems are identified and followed. 3.2. Non-conforming products are communicated to supervisor where this forms part of workplace requirements. 3.3. Consequences of not following workplace requirements are explained. |
4. Identify quality control practices in a HACCP-based QA system |
4.1. Measures for monitoring quality control are identified. 4.2. Inspection and re-inspection procedures are identified. |
5. Inspect own work |
5.1. Inspection of own work is carried out as prescribed in workplace requirements. 5.2. Corrective action is taken according to workplace requirements. |
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 over time while performing tasks in meat processing, smallgoods or meat retail premises. |
Context of and specific resources for assessment |
Assessment must involve demonstration of competency including compliance with work instructions and SOPs. |
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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Workplace requirements may include: |
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Regulatory requirements may include: |
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Elements of the QA system may include: |
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Communication may be: |
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Measures for monitoring quality control may include: |
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Inspecting own work may: |
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Corrective action may include: |
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OH &S requirements may include: |
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Work instructions , standard operating procedures , explanations and reports may: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |