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Elements and Performance Criteria

1. Inspect meat cuts for defects
   • Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising
   • Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming
   • Promptly report consistent contamination problems to the supervisor
2. Identify meat that is outside specifications
   • Identify and trim out-of-specification meat or return to trimmer for re-working

Range Statement

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Performance Evidence

The candidate must routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing or further processing.

The candidate must:

trim product free of defects in accordance with workplace requirements (where laid down in the employee's work instructions)

inspect cuts for defects to workplace requirements

follow the dropped meat policy

identify trim out-of-specification meat

detect contamination including ingesta, excreta, rail dust, grease, bruising, bone chips and fibres

deal with contaminated meat cuts promptly to ensure segregation from meat to be packaged or further processed

communicate with trimmers and/or supervisors regarding defect problems as needed and accept feedback

dispose of contaminated trimmings into inedible product tubs

apply relevant regulatory requirements

observe relevant workplace health and safety requirements

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Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

nature and types of contaminants

results of allowing contaminated meat to be packaged or further processed

results of allowing out-of-specification cuts to be packaged or further processed

workplace requirements for reporting consistent or repeated contamination of cuts or cuts out-of-specification

relevant regulatory requirements

relevant workplace health and safety requirements

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