Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to coordinate the production, packaging and transportation of products to contracted markets according to enterprise, customer and legal requirements, and is relevant for contracts in local, national and international markets. The effective coordination of contracts through all stages of the production and distribution chain gives the meat industry a high profile in the marketplace, with a reputation for quality products and customer service. |
Application of the Unit
Application of the unit |
The breadth of this unit makes it particularly useful for small and micro businesses in the retail, meat processing, smallgoods manufacturing and food service areas. In a micro or small business one person would have responsibility for overseeing contract management. |
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
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. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Clarify characteristics of the client or market |
1.1. Characteristics of the client or market are analysed. 1.2. Appropriate communication strategies are identified. |
2. Confirm enterprise and contractual requirements |
2.1. Market regulations, controls and requirements are identified. 2.2. Contractual requirements are analysed and checked against production schedule. 2.3. Negotiations with agents , representatives , brokers and clients are confirmed according to enterprise requirements and ethical standards. 2.4. Contingency plans are put in place. |
3. Monitor production for clients and market |
3.1. Supply of raw product and ingredients is negotiated and confirmed, according to market and enterprise requirements. 3.2. Production is scheduled to meet contract requirements. 3.3. Product specifications, including customer, market requirements and Quality Assurance (QA) requirements, are met. 3.4. Product is packaged to maintain quality of product and to meet customer and legal requirements. |
4. Coordinate transportation of product |
4.1. Transport, freight and storage is scheduled with carrier. 4.2. Documentation is accurately completed. 4.3. Insurance arrangements are confirmed. |
5. Facilitate financial transactions |
5.1. Costs, charges and payments are calculated accurately within enterprise policies and negotiated contracts. 5.2. Costs, charges and payments are calculated accurately and in appropriate currency. 5.3. Payments and receipts are monitored according to enterprise procedures. |
6. Monitor contract coordination effectiveness |
6.1. Performance against targets is assessed. 6.2. Recommendations for improvement are made. |
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise. |
Context of and specific resources for assessment |
Resources may include:
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Method of assessment |
Recommend 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. 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. |
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Agents , representatives and brokers may include: |
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Supplies of raw product may include : |
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Interstate and export documentation may include: |
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Targets , goals and performance measures may be: |
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Mathematical skills may relate to: |
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Characteristics of local , national and international markets and clients may include: |
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Communication may: |
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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 and information technology may: |
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Packaging and transport conditions may include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |