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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.
   • Trim meat to customer specifications.
2. Handle product hygienically
   • Handle product to meet hygiene and sanitation 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.
   • Trim meat to customer specifications.
5. Handle product hygienically
   • Handle product to meet hygiene and sanitation requirements.
6. Handle knife effectively
   • Handle knife safely, hygienically and effectively.

Range Statement

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Performance Evidence

Candidates must be observed trimming a selection of meat cuts in accordance with workplace specifications.

The candidate must:

prepare equipment appropriately prior to the commencement of the task

give examples of customer and workplace specifications for trimming meat

trim meat to specifications as follows:

for meat retailing, meat must include beef, sheep meat and one other species

for smallgoods manufacturing, meat must include a minimum of one species

use a knife to workplace, health and safety, and hygiene requirements

maintain a sharp knife

apply relevant communication skills

apply relevant regulatory requirements

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Knowledge Evidence

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

hygiene requirements for the handling of meat products

steps in sharpening a knife

workplace, health and safety and hygiene requirements for use of a knife

relevant regulatory requirements

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