Required skills

Ability to

perform legging cuts in accordance with work instructions

direct all cuts through the pelt outwards spear cuts

achieve a hide with good shape and consistency using appropriate methods

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory and workplace requirements

comply with Occupational Health and Safety OHampS requirements for the legging area

take action to improve work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

equipment sterilisation requirements

methods used to avoid contamination

impact of damage to the carcase on product quality

consequences of cutting the muscle structure and surfaces

relevant regulatory and workplace requirements

OHampS requirements for the legging area

sources of contamination and crosscontamination

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 production speed

Context of and specific resources for assessment

Assessment must be conducted in an operating meat processing plant

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

simulation

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

Communication skills may include:

Regulatory requirements may include:

Workplace requirements may include:

OH&S requirements may include:

Equipment may include:

Contamination may include: