Application
This unit describes the skills and knowledge required to maintain, clean and store personal equipment, including Personal Protective Equipment (PPE).
This unit can be used as part of a worker's induction to a meat processing establishment, smallgoods producer, retail premises or other meat establishment.
This unit must be delivered in the context of Australian meat industry standards and regulations.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Maintain personal equipment | 1.1 Maintain personal equipment to ensure manufacturer specifications are met, where relevant 1.2 Meet workplace health and safety, hygiene and sanitation, workplace and regulatory requirements |
2. Store personal equipment | 2.1 Carry out appropriate maintenance for the equipment used 2.2 Store personal equipment in accordance with workplace and regulatory requirements |
3. Clean personal equipment | 3.1 Clean personal equipment to ensure that workplace requirements, workplace health and safety, hygiene and sanitation requirements, and manufacturer's specifications are all met, where relevant |
Evidence of Performance
The individual must be observed, on at least three separate occasions, following accepted workplace requirements for the maintenance of personal equipment.
The candidate must:
apply communication skills relevant to the task
demonstrate procedures for maintaining personal equipment
check and prepare equipment in time for the start of work
apply hygiene and sanitation, workplace health and safety requirements when using, cleaning and storing personal equipment, including Personal Protective Equipment (PPE)
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
maintenance techniques for personal equipment
relevant work instructions, Standard Operating Procedures (SOPs) and reports
hygiene and sanitation, workplace health and safety, workplace and regulatory requirements related to maintaining, cleaning and storing personal equipment
manufacturer specifications for use, maintenance, cleaning and storage of personal equipment, where relevant
Assessment Conditions
All assessment must be conducted against Australian meat industry standards and regulations.
Competency must be demonstrated during the normal operations of a meat processing workplace.
Competency must be assessed using the personal equipment issued to the individual.
The following three forms of evidence must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.