Modification History
Release |
TP Version |
Comments |
1 |
MTM11v3 |
Initial release. |
Unit Descriptor
This Unit covers the skills and knowledge required to develop and implement work instructions and Standard Operating Procedures (SOPs). It addresses the planning and consultation process for development, validation and implementation.
Work instructions and SOPs will be in written form and may utilise photographs or illustrations to emphasise a particular characteristic or feature required from the performance of the task. Format is sequential and uses a Plain English approach.
Application of the Unit
Work Instructions and SOPs will usually be developed by Quality Assurance Officers, regulators or supervisors in the meat processing industry, and will frequently address regulatory or customer requirements.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this Unit.
Pre-Requisites
Nil.
Employability Skills Information
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. Identify and scope the requirements of the work instructions and SOPs |
1.1 Format is developed or selected according to enterprise requirements. 1.2 Individual tasks/responsibilities to be covered are accurately identified. 1.3 The sequence of tasks is determined to ensure efficiency is achieved. 1.4 The sequencing of information is consistent with current or desired performance. 1.5 Regulatory and customer requirements are identified. |
2. Write work instruction or SOP |
2.1 Work instruction or SOP identifies key roles and responsibilities. 2.2 Document is prepared using a format and language consistent with enterprise procedures. 2.3 Corrective actions and/or critical control points are included in the documentation. 2.4 Safe work practices and/or hygiene requirements related to the task are included. 2.5 Photographs or illustrations are included as appropriate. 2.6 Document version control procedures are implemented. |
3. Validate work instruction or SOP |
3.1 Written document is tested for consistency with identified requirements and supports workplace performance. 3.2 Written document is trialled with personnel to confirm clarity and language is appropriate to literacy needs. 3.3 Written document addresses WHS, hygiene and regulatory requirements as appropriate. 3.4 Written document is amended, as necessary, based on feedback from validation activities. 3.5 Images and diagrams are examined for accuracy and conformance to workplace and regulatory requirements . |
4. Implement work instruction or SOP |
4.1 Required approvals are obtained and recorded. 4.2 Plan for implementation is developed and communicated to appropriate personnel. 4.3 Training requirements are identified and addressed. 4.4 Work instruction or SOP is implemented. 4.5 Effectiveness of implementation is evaluated. 4.6 Records of implementation are stored appropriately. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this Unit. |
Required skills include: Ability to: |
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Required knowledge includes: Knowledge of: |
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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. |
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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 |
Assessment must confirm the ability to:
Assessment must confirm knowledge of:
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Context of and specific resources for assessment |
Assessment must be conducted in the workplace. Resources may include:
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Method of assessment |
The following assessment methods are suggested:
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. |
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Regulatory and customer requirements may include: |
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Format and language may include: |
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Corrective actions and/or critical control points may relate to: |
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Safe work practices may include: |
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Conformance to workplace and regulatory requirements of images and diagrams may include: |
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Required approvals may include: |
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Unit Sector(s)
Not applicable.
Custom Content Section
Not applicable.