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Elements and Performance Criteria

1. Open the hides or pelts
   • Open hides or pelts around the shoulders
   • Open hides or pelts in accordance with workplace instructions
   • Open hides or pelts in accordance with workplace health and safety requirements
2. Clear the hides or pelts
   • Clear hides or pelts from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements
   • Clear hides or pelts from shoulder area in accordance with workplace health and safety requirements
   • Clear hides or pelts without damaging the carcase, hides or pelts

Range Statement

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Performance Evidence

The candidate must open and clear the hides or pelts from the neck and shoulders.

The candidate must:

make rosette cuts cleanly, safely and hygienically according to work instructions

demonstrate effective knife skills

identify contamination and take corrective action in accordance with workplace requirements

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety and regulatory requirements

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Knowledge Evidence

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

hygiene and sanitation requirements

relevant work instructions, including those relating to knives

impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business

relevant workplace health and safety and regulatory requirements

sources of contamination and cross-contamination

general anatomy of carcase relevant to the task

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