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Elements and Performance Criteria

1. Establish livestock production and transportation requirements
   • Explain production techniques impacting meat quality for the range of species involved
   • Explain the role and purpose of traceability requirements
   • Explain purchasing process and selling alternatives for livestock
   • Explain relationship between transportation arrangements and meat quality
   • Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
2. Identify the sequence of operations for meat processing in an abattoir
   • Identify critical elements of the slaughtering process
   • Identify critical elements of the boning process
   • Explain the role and purpose of rendering
   • Explain offal processing requirements
   • Identify differences between export and domestic requirements
3. Explain factors affecting food safety and meat quality during processing
   • Describe key meat safety issues
   • Identify key legislation and regulations affecting meat processing
   • Explain impacts of seasonal and geographical factors on meat quality
   • Describe the nature and purpose of the Meat Standards Australia (MSA) program
   • Explain impacts of further processing on meat quality
   • Identify factors affecting shelf life and meat quality
   • Explain the nature and purpose of meat testing programs
4. Identify processes and process controls for a range of meat smallgoods
   • Identify differences between product sources
   • Identify key smallgoods products and production processes
   • Explain food safety requirements impacting smallgoods production
5. Describe the structure and nature of meat retailing in Australia
   • Identify differences between supermarket, independent and wholesale butchers
   • Explain regulatory requirements directly impacting meat retailing
   • Identify key meat product lines and the role of value-adding
   • Explain the impact of customer requirements and expectations
   • Explain food safety requirements impacting retail operations
6. Identify key issues and bodies that impact the Australian meat industry
   • Explain impacts of climatic factors on the meat industry
   • Explain key issues impacting meat industry employment
   • Review environmental impacts of a meat processing site
   • Explain impacts of changing customer expectations
   • Describe the role of key industry bodies
7. Establish livestock production and transportation requirements
   • Explain production techniques impacting meat quality for the range of species involved
   • Explain the role and purpose of traceability requirements
   • Explain purchasing process and selling alternatives for livestock
   • Explain relationship between transportation arrangements and meat quality
   • Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
8. Identify the sequence of operations for meat processing in an abattoir
   • Identify critical elements of the slaughtering process
   • Identify critical elements of the boning process
   • Explain the role and purpose of rendering
   • Explain offal processing requirements
   • Identify differences between export and domestic requirements
9. Explain factors affecting food safety and meat quality during processing
   • Describe key meat safety issues
   • Identify key legislation and regulations affecting meat processing
   • Explain impacts of seasonal and geographical factors on meat quality
   • Describe the nature and purpose of the Meat Standards Australia (MSA) program
   • Explain impacts of further processing on meat quality
   • Identify factors affecting shelf life and meat quality
   • Explain the nature and purpose of meat testing programs
10. Identify processes and process controls for a range of meat smallgoods
    • Identify differences between product sources
    • Identify key smallgoods products and production processes
    • Explain food safety requirements impacting smallgoods production
11. Describe the structure and nature of meat retailing in Australia
    • Identify differences between supermarket, independent and wholesale butchers
    • Explain regulatory requirements directly impacting meat retailing
    • Identify key meat product lines and the role of value-adding
    • Explain the impact of customer requirements and expectations
    • Explain food safety requirements impacting retail operations
12. Identify key issues and bodies that impact the Australian meat industry
    • Explain impacts of climatic factors on the meat industry
    • Explain key issues impacting meat industry employment
    • Review environmental impacts of a meat processing site
    • Explain impacts of changing customer expectations
    • Describe the role of key industry bodies

Range Statement

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Performance Evidence

The candidate must assess and evaluate meat industry requirements and processes. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

describe the livestock production and marketing, and retailing systems for the meat industry

document the sequence of operations for livestock slaughter and meat processing

define processes for a range of meat smallgoods

describe production factors influencing meat quality and safety

comply with industry requirements in relation to hygiene, workplace health and safety and other work practices.

analyse and interpret work instructions, Standard Operating Procedures (SOPs), safety and hygiene procedures, and other workplace documentation

identify livestock

locate, and interpret industry information

distinguish between meat products and production processes

identify personal hygiene and operational sanitation procedures

apply sustainable work practices

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Knowledge Evidence

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

factors which impact on meat safety and quality through the supply chain

the main animal welfare issues associated with producing and processing animals for human consumption

main markets for meat

common causes and impact of contamination

the relationship between food safety and market access

the nature and structure of the Australian meat processing industry

principles of Quality Assurance (QA) and traceability from paddock to retailer

slaughtering and boning processes

sources and nature of regulatory requirements that affect the meat processing industry

nature and purpose of the AUS-MEAT and MSA programs

customer requirements

value adding of meat products

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