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Elements and Performance Criteria

1. Trim meat to workplace specifications
   • Trim meat to workplace specifications
   • Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
2. Handle product hygienically
   • Handle product to meet hygiene requirements
3. Handle knife effectively
   • Handle knife safely, hygienically and effectively
4. Trim meat to workplace specifications
   • Trim meat to workplace specifications
   • Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
5. Handle product hygienically
   • Handle product to meet hygiene requirements
6. Handle knife effectively
   • Handle knife safely, hygienically and effectively

Range Statement

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Performance Evidence

The candidate must trim a variety of lesser-valued cuts of meat to workplace specifications.

The candidate must:

demonstrate effective use of a knife to workplace health and safety, and hygiene requirements

give examples of workplace specifications for trimming meat

apply relevant regulatory and workplace requirements

seek further advice from supervisor when uncertain about work instructions

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

hygiene and safety requirements for use of a knife

steps in checking and preparing a knife

workplace requirements for use of a knife

relevant regulatory and workplace requirements

hygiene requirements for the handling of meat products

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