Elements and Performance Criteria
- Mark brisket
- Brisket is marked according to work instructions.
- Sources of contamination and cross-contamination are identified and managed according to workplace requirements.
- Occupational Health and Safety (OH&S) requirements for working in and around the evisceration area are identified and complied with.
- Quality Assurance (QA) requirements for scoring and marking the brisket are understood and complied with.