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Elements and Performance Criteria

1. Trim carcase on retain rail
   • Identify and explain retain rail procedure
   • Identify defects that need trimming under a meat inspector's supervision
   • Trim defects in accordance with work instructions and meat inspector's direction
   • Trim defects in accordance with hygiene and sanitation requirements.
   • Trim defects in accordance with workplace health and safety requirements
   • Satisfy inspectors' requests and maximise yield when defects are trimmed
   • Dispose of trimmings in accordance with workplace requirements

Range Statement

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Performance Evidence

The candidate must perform retain rail operations to remove contamination, pathology and dressing defects identified by inspection staff.

The candidate must:

trim defects on carcases (on retain rail) in accordance with meat inspector's or Quality Assurance (QA) officer's direction and work instructions

demonstrate trim which meets regulatory requirements and maintains yield

dispose of trim in accordance with work instructions

communicate appropriately with meat inspectors and other relevant workplace personnel

apply relevant regulatory requirements

provide and accept feedback in order to improve performance from colleagues and meat inspectors

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Knowledge Evidence

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

potential sources of contamination or cross-contamination

retain rail procedures

relevant regulatory requirements

types of defects which result in carcases being retained.

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