Required skills

Ability to

confirm specifications including customer and workplace requirements

demonstrate correct equipment set up handling and basic maintenance requirements where part of work instructions

bone a carcase into a broad range of primal cuts from the forequarter and hindquarter in accordance with workplace requirements

use mechanical aids in the boning process in accordance with workplace requirements

identify contamination and handle according to workplace requirements

check and correct the accuracy of cutting lines

comply with OHampS requirements

apply relevant communication skills

work effectively as an individual and as part of a team

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

structure of the carcase as it relates to cutting lines

personal hygiene and dropped meat procedures

primal cutting lines as they relate to the structure of the carcase

primal specifications

procedure for cuts required to maximise yield for a given carcase

work instruction for the removal of all primals to desired specifications

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 competence 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 the normal rate of production for that plant

Context of and specific resources for assessment

Assessment must be conducted in a registered operating meat processing plant or premises

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

Specifications for cuts:

Workplace requirements may include:

Product may include:

OH&S requirements may include:

Regulatory requirements may include:

Contamination may include:

Equipment may include:

Communication skills may include