MTMP2179B Process blood

Release: 1

MTMP2179B Process blood

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit covers the skills and knowledge required to collect blood from the slaughter floor, process it using equipment such as a centrifuge to recover blood plasma and package the product.

Application of the Unit

Application of the unit	This unit is applicable to workers in meat processing plants where blood is recovered at the point of stick or bleeding and processed to produce by-products such as blood plasma (but excluding blood meal which is dealt with in the unit MTMP3087B Operate blood processing plant).

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units	Nil

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. Recover and store blood	1.1. Blood is recovered hygienically according to work instructions and relevant Standard Operating Procedures (SOPs). 1.2. Blood is recovered safely according to workplace and Occupational Health and Safety (OH&S)requirements. 1.3. Blood is stored prior to processing according to workplace requirements.
2. Process blood	2.1. Pre-operational checks on equipment are performed to workplace requirements. 2.2. Blood is processed according to workplace requirements for hygiene. 2.3. Blood is processed safely according to workplace OH&S policies and procedures.
3. Pack and store blood products	3.1. Blood is packed hygienically according to workplace requirements. 3.2. Packaged blood products are stored according to workplace requirements and customer specifications.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Ability to: collect and process blood hygienically, safely and in accordance with: relevant regulatory requirements SOPs work instructions workplace OH&S requirements operate processing equipment in accordance with workplace and manufacturer's requirements use relevant workplace machinery correctly pack and store blood products according to workplace requirements apply relevant mathematical skills to ensure processing, packaging and storage requirements are met 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
Required knowledge
Knowledge of: nature and uses of blood products produced relevant work instructions and SOPs ways of minimising contamination and cross-contamination workplace OH&S policies and procedures workplace and manufacturer's requirements for operating processing equipment OH&S hazards and ways of minimising them sources of contamination and cross-contamination

Evidence Guide

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 in this unit must be demonstrated under normal workplace conditions.
Context of, and specific resources for assessment	Assessment must involve processing one or more blood products.
Method of assessment	Recommended methods of assessment include: workplace demonstration quiz of underpinning knowledge workplace referee 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

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.
Workplace requirements may include:	enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements SOPs the ability to perform the task to production requirements work instructions.
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 etc.
Product may include:	blood plasma.
Specifications may vary according to:	customer and workplace requirements.
Regulatory requirements may include:	Export Control Act hygiene and sanitation requirements 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 regulations regarding meat processing.
Machinery may:	be automatic or manual be set up to include programming automatic machines to specifications.
Mathematical applications may include:	collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

Unit Sector(s)

Unit sector

Co-requisite units

Co-requisite units

Competency field

Competency field