Unit of competency details

Unit descriptor 

This unit covers the skills and knowledge required to load meat products onto trucks and/or containers.

Application of the unit 

This unit is applicable to workers loading out product from abattoirs, boning rooms, smallgoods plants, wild game depots, game processing plants, food services and wholesaling operations.

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 product

1.1. Product  required for order is identified in accordance with workplace requirements  and customer specifications.

1.2. Temperature of product is correctly recorded in accordance with workplace requirements.

1.3. Brands  or labels  are checked against order.

2. Consolidate order

2.1. Product order is checked to ensure it is complete before loading.

2.2. Carcases are assembled in hanging yard or carton meat is palletised in accordance with workplace and OH &S requirements , where required.

3. Loadout product

3.1. Order is handled in accordance with hygiene and sanitation, and food safety requirements.

3.2. Product is loaded into transport vehicle, container or refrigerated storage in accordance with workplace requirements.

3.3. OH&S requirements are identified and met.

3.4. Security requirements  for products (e.g. seals on trucks and containers) are met in accordance with regulatory requirements .

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

Ability to:

• ensure that all points leading to the loadout area are open and relevant points are closed when handling carcases on the rail
• loadout product to workplace, OH&S and regulatory requirements and customer specifications.
• use loading machinery and technology according to workplace and manufacturer's specifications
• check brands and correctly label product when part of loadout procedures
• correctly identify products
• accurately record temperatures
• accurately weigh product where part of loadout procedures
• identify and comply with regulatory requirements for loadout including security arrangements for containers and trucks
• identify causes of cross contamination of carcases during manual handling
• work effectively as an individual and as part of a team
• 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
• use relevant communication skills 

Required knowledge 

Knowledge of:

• OH&S, regulatory, hygiene and sanitation requirements related to loadout of product
• purpose and nature of relevant documentation
• security requirements related to loadout.
• impact of weather conditions at loadout from wild game depots e.g. rain (where applicable)

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 at the normal rate of production.

Context of , and specific resources for assessment 

Assessment must be conducted in a registered operating meat processing plant or game depot.

Method of assessment 

Recommended methods of assessment include:

• assignments
• debriefs
• quiz of underpinning knowledge
• simulation
• verified work log or diary
• workplace demonstration
• workplace project
• 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 

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.

Product  may:

• be from a variety of species
• include varying types of product in a single order.

Workplace requirements  may include:

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

Brands  may include:

• Australian Quarantine Inspection Service AQIS
• Australian Inspection brands
• crown
• strip brands
• two-tooth.

Labels  may include:

• carcase labels
• carton labels.

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
• 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.

Security requirements  may include:

• seals on trucks and containers.

Regulatory requirements  may include:

• Export Control Act
• 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

state and territory regulations regarding meat processing.

Communication skills  may include:

• applying numeracy skills to workplace requirements
• listening and understanding
• reading and interpreting workplace-related documentation
• sharing information
• speaking clearly and directly
• working with diverse individuals and groups
• writing to workplace requirements.

Unit sector 

Co-requisite units 

Competency field