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Elements and Performance Criteria

1. Prepare meat for rolling, sewing and netting
   • Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements
2. Roll meat
   • Roll meat according to product and customer specifications, workplace, hygiene and QA requirements
3. Sew, net and tie meat
   • Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications
4. Prepare meat for rolling, sewing and netting
   • Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements
   • Roll meat according to product and customer specifications, workplace, hygiene and QA requirements
5. Sew, net and tie meat
   • Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

explain meat preparation for rolling

operate netting machines

roll, tie, sew and net meats to accepted workplace standard

use different techniques to tie meat

identify sub-standard products and rectify

apply relevant regulatory requirements

seek advice from appropriate sources, as necessary, when working with new products

use communication and mathematical skills appropriate to the task

work with team members to develop new products

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Knowledge Evidence

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

use of netting

meat preparation for rolling

relevant regulatory requirements

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