List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify specifications for cuts | 1.1 Identify specifications for cuts including those from the hindquarter and forequarter using cut descriptions according to regulatory standards, customer and workplace requirements |
2. Remove primal cuts from the carcase | 2.1 Remove primal cuts from carcase including those from the hindquarter and forequarter according to work instructions and specifications 2.2 Bone product in accordance with workplace health and safety requirements including those associated with the activation and use of mechanical aids, safe manual handling techniques, and the safe and effective use of a knife 2.3 Cut primal lines in compliance with regulatory requirements 2.4 Deal with meat safety and quality hazards according to work instructions and workplace procedures 2.5 Cut primals to maximise yield 2.6 Follow workplace requirements for the activation and use of mechanical aids |
3. Identify and remove defects | 3.1 Trim and deal with defects and contamination according to workplace requirements 3.2 Report persistent defects to supervisors in accordance with work instructions |
The candidate must remove all the primal cuts from a large stock carcase such as from beef, horse and buffalo while utilising mechanical aids.
The candidate must:
confirm specifications including customer and workplace requirements
demonstrate correct equipment set up, handling and basic maintenance requirements, where part of work instructions
bone a carcase into a broad range of primal cuts from the forequarter and hindquarter in accordance with workplace requirements
use mechanical aids in the boning process in accordance with workplace requirements
identify contamination and handle according to workplace requirements
check and correct the accuracy of cutting lines
comply with workplace health and safety requirements
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
structure of the carcase as it relates to cutting lines
personal hygiene and dropped meat procedures
primal cutting lines as they relate to the structure of the carcase
primal specifications
procedure for cuts required to maximise yield for a given carcase
work instruction for the removal of all primals to desired specifications.
Assessment must be conducted in a registered, operating meat processing plant or premises.
Competency must be demonstrated at the normal rate of production for that plant.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time.
Assessors must satisfy the current standards for RTOs.