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Elements and Performance Criteria

1. Identify steps in head dressing
   • Identify and explain steps in head dressing to workplace requirements and customer specifications
   • Identify sources of potential contamination
   • Identify types of head meat for recovery according to workplace requirements
   • Identify and explain specific hygiene and sanitation requirements for work instructions
   • Clean and sterilise equipment to workplace requirements
   • Identify and follow workplace health and safety requirements
   • Bone head according to workplace requirements
   • Bone head to maximise yield

Range Statement

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Performance Evidence

The candidate must remove recoverable meat from a head (including but not limited to cheek meat).

The candidate must:

identify types of head meat for recovery according to workplace requirements

follow steps in head dressing to workplace requirements and customer specifications

follow specific hygiene and sanitation requirements

clean and sterilise equipment to workplace requirements

follow workplace health and safety requirements

bone head according to workplace requirements

bone head to maximise yield

identify sources of potential contamination

work cleanly to avoid the risks of contamination of the head meat

apply relevant regulatory requirements

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Knowledge Evidence

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

importance of maximising yield

relevant regulatory requirements

relevant anatomy of head

sources of potential contamination and cross-contamination

head meat to be boned

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