Unit of competency details

Unit descriptor 

This unit covers the skills and knowledge required to move carcases safely and hygienically into and out of freezers and chillers using a rail system.

Application of the unit 

This unit is applicable to workers in large-scale chiller or freezer storage facilities.

Prerequisite units 

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. Store carcase  product

1.1. Rails are used according to workplace requirements  to transfer carcase product to storage area .

1.2. Carcase meat product  is transported to designated area for storage according to workplace and Occupational Health and Safety (OH &S ) requirements .

1.3. Carcase meat product is identified and stored in appropriate area according to workplace requirements.

1.4. Carcase meat product is stored at correct temperature according to workplace and regulatory requirements .

1.5. Specific OH&S requirements related to working in cold areas and manual handling are met according to workplace and regulatory requirements.

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

Ability to:

• work efficiently in teams and individually
• measure and record temperature if part of workplace requirements
• move carcase according to workplace, OH&S, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements
• store carcase product according to workplace, OH&S, hygiene and sanitation, QA and regulatory requirements
• explain workplace requirements related to storing carcase product
• 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:

• handling procedures for carcase product
• hygiene and sanitation requirements related to storing carcase product
• methods of product transfer
• OH&S requirements to reduce potential risks
• potential OH&S risks related to storing carcase product, transferring carcases on a rail, and working in a cold environment
• regulatory requirements related to storing carcase product
• importance of storing product at the required ambient temperature

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 under normal operating conditions.

Context of and specific resources for assessment 

Assessment must be conducted in a large-scale chilling or freezing facility utilising a real system.

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 

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.

Carcase storage  may include:

• h-bone hanging
• quartered carcase
• split carcases
• whole carcase.

Workplace requirements  may include:

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

Storage area  may include:

• blast freezer
• chiller
• conditioning tunnels
• freezers.

Carcase meat product  may:

• include a range of species
• be identified by brands or tags.

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.

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.

Communication skills  may include:

• listening and understanding
• sharing information
• speaking clearly and directly
• working with diverse individuals and groups.

Unit sector 

Co-requisite units 

Competency field