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. Slice and trim meat in preparation for sale | 1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications 1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications |
2. Handle knife effectively | 2.1 Handle knife safely, hygienically and effectively |
Candidates must be observed preparing and slicing meat into finished cuts.
For meat retailing:
prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.
For smallgoods manufacturing:
prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.
The candidate must:
demonstrate correct cutting, slicing and trimming techniques
use safe and effective knife skills
identify and name examples of finished meat cuts
apply relevant regulatory requirements
slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications
prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing
remove defects from products according to workplace and regulatory requirements
seek advice from relevant sources when working with new cutting equipment or products
use communication skills appropriate to the task
The candidate must demonstrate a factual, technical and procedural knowledge of:
principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat
workplace requirements related to slicing meat
relevant regulatory requirements
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
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 current standards for RTOs.