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Elements and Performance Criteria

1. Prepare portion saw for operation
   • Safety guards and covers are in place
   • Pre-start checks are carried out as required by workplace requirements
2. Operate the portion saw to achieve required outcome
   • Portions to be cut are positioned
   • The portion is passed over the blade and cut to meet specifications
   • Equipment is monitored to identify variation in operating conditions
   • Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
   • Quality and accuracy of cuts is monitored to confirm that specifications are met
   • Equipment is inspected and cleaned according to workplace procedures
   • Work is conducted in accordance with workplace environmental guidelines
   • The work area is maintained according to housekeeping standards
   • Workplace records are maintained according to workplace recording requirements

Required Skills

Required skills

Ability to access workplace information to identify portion requirements select fit and use personal protective clothing andor equipment including use of mesh gloves or similar protective clothing confirm supply of necessary poultry pieces including inspecting and removing pieces of unacceptable quality conduct prestart checks such as inspecting condition of the portion saw to identify blade sharpness and other signs of wear cancelling isolation or lock outs as required confirming that equipment is clean and all safety guards are in place and operational and ensuring that lighting guarding and signage around the saw are in position collect portions to be cut position portions to allow the blade to pass cleanly through achieve cut accuracy to meet specifications and workplace standards with minimal waste identify faulty equipment operation andor blunt blades and take corrective action respond to andor report equipment failure within level of responsibility locate emergency stop functions on equipment follow isolation and lock outtag out procedures as required to take the portion saw and related equipment offline in preparation for cleaning andor maintenance within level of responsibility complete workplace records as required inspect and clean portion saw and report maintenance issues as required maintain work area to meet housekeeping standards conduct routine maintenance such as blade replacement according to enterprise procedures use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of quality specifications and characteristics required of portioned product portion saw operating procedures including correct positioning of guards lighting and safe work practices when working with the saw operational health and safety OHS hazards and controls including limitations of protective clothing and equipment relevant to the work process contaminationfood safety risks associated with the automated cutting process and related control measures including hygiene and sanitation requirements when handling product gradingdowngrading specifications for portioned product the effect of outputs on downstream processes typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems isolation lock out and tag out procedures and responsibilities procedures and responsibility for reporting production and performance information procedures for cleaning and for reporting maintenance requirements waste handling requirements and procedures routine maintenance procedures where relevant

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of ability to conduct prestart checks on portion saw start operate monitor and adjust process equipment to achieve required quality outcomes take corrective action in response to typical faults and inconsistencies complete workplace records as required apply safe work practices and identify OHS hazards and controls safely shut down equipment apply food safety procedures to work practices
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to personal protective clothing and equipment including a mesh glove work procedures including advice on safe work practices food safety quality and environmental requirements information on equipment capacity and operating parameters production schedulebatch instructions specifications control points and processing parameters portion saw and related equipment and services carcassespieces to be cut into portions documentation and recording requirements and procedures cleaning procedures materials and equipment as required
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be FDFOPA Clean and sanitise equipment FDFOP2004A Clean and sanitise equipment FDFOPA Conduct routine maintenance FDFOP2011A Conduct routine maintenance.
Guidance information for assessment	To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures	Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes: the Food Standards Code, including labelling, weights and measures legislation legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information	Workplace information may include: standard operating procedures (SOPs) specifications production schedules and instructions manufacturers' advice standard forms and reports
Equipment	Equipment includes: portion saw that is fixed in position materials handling equipment as required

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