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Elements and Performance Criteria

1. Sort products
   • Correctly select products by specification according to customer and workplace requirements
   • Identify and deal with contaminated products according to workplace and hygiene requirements
   • Sort products by specification according to workplace requirements
2. Classify products
   • Accurately measure products to specification according to workplace requirements
   • Describe products to specification according to workplace requirements

Range Statement

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Performance Evidence

Candidates must select and sort meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

identify a range of meat cuts related to sorting meat

consistently sort and classify meat products to:

customer requirements

hygiene and sanitation requirements

quality requirements

workplace health and safety requirements

workplace requirements

explain and demonstrate methods of accurately measuring and describing products to specification

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

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Knowledge Evidence

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

hygiene requirements for sorting meat

likely contaminants

regulatory requirements

workplace requirements for sorting meat

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