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Elements and Performance Criteria

1. Wash and trim maws
   • Maws are inspected and rinsed according to work instructions.
   • Maws are trimmed of excess fat according to workplace specifications.
   • Maws are stored according to workplace requirements.
2. Tumble and drain maws
   • Maws are inspected and processed in a tumbler according to workplace work instructions.
   • Maws are inspected according to workplace Occupational Health and Safety (OH&S) requirements.
3. Scald maws
   • Maws are scalded according to work instruction, if required.
   • Scalding unit is operated according to workplace requirements, if required.

Required Skills

Required skills

Ability to wash trim and inspect maws according to the work instruction and OHampS requirements work efficiently in teams and individually apply relevant regulatory requirements take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of maws specifications relevant work instructions relevant regulatory requirements

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	The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time These requirements are in addition to the requirements for valid current authentic and sufficient evidence Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence All assessment must be conducted against Australian meat industry standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Competency must be demonstrated at normal chain speed
Context of and specific resources for assessment	Assessment must occur in an operating tripe processing room
Method of assessment	Recommended methods of assessment include debriefs quiz of underpinning knowledge simulation verified work log or diary workplace demonstration workplace project workplace referee or thirdparty report of performance over time Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role
Guidance information for assessment	A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

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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.
Trim may:	have different specifications
Workplace requirements may include:	enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions.
OH&S requirements may include:	enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice.
Regulatory requirements may include:	Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

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