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Elements and Performance Criteria

1. Clean and prepare equipment
   • Equipment is sterilised and checked to ensure it is in operational order according to workplace and Occupational Health and Safety (OH&S) requirements.
   • Saw is cleaned and maintained according to work instructions.
2. Operate saw
   • Saw is used to split carcase according to customer specifications and workplace requirements.
   • Carcase is split according to OH&S requirements.

Required Skills

Required skills

Ability to split carcases accurately and in accordance with workplace and OHampS requirements work effectively as an individual and as part of a team perform routine cleaning and maintenance as specified in the work instructions take action to improve own work performance as a result of selfevaluation feedback from others in response to changed work practices or technology use communication skills relevant to the task

Required knowledge

Knowledge of routine maintenance that forms part of the work instructions for splitting the carcase operation of the carcase splitting saw where applicable problems caused by soft siding carcases relevant work instructions and Standard Operating Procedures SOPs OHampS requirements for operating cleaning and maintaining the saw regulatory requirements sources of contamination and crosscontamination for carcase splitting

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 in accordance with workplace requirements Carcases must be split accurately with no soft siding
Context of and specific resources for assessment	Competency must be assessed at the normal speed of production and over a period of time
Method of assessment	Recommended methods of assessment include quiz of underpinning knowledge workplace demonstration 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.
Workplace requirements may include:	enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements 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.
Communication skills may include:	listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working with diverse individuals and groups.
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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