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. |
Primal cuts may: | differ according to customer specifications end use species workplace specifications. include: beef - rump, round or knuckle, silverside or outside, topside or inside, loin, shins, chuck, blade or clod, rib set, brisket, flank deer - legs, rumps, loins, shoulders, forequarters goat - legs, shortloin, ribloin, chump, forequarters, breasts kangaroo - legs, tail butt, loins, shoulders pigs - legs, rumps, loins, foreloins, forequarters, belly/spring sheep - legs, shortloin, ribloin, chump, forequarters, breast veal - legs, loins, forequarters, shoulders. |
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 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. |
Communication may involve: | applying mathematical skills to workplace requirements communicating and working with people from a range of cultural, social and ethnic backgrounds listening and understanding; speaking clearly and directly reading and interpreting workplace-related documentation the use of communications technology. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian Standards 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 and territory regulations regarding meat processing. |