Elements and Performance Criteria
- Identify anatomical features of a pork carcase
- Identify and name meat products using the standard product description
- Nature and format of product specifications are identified.
- Standardised cut descriptions are used and correctly spelt to name meat products
- Major muscles that make up each meat cut are identified.
- Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines.
- What must be altered from any given meat product for it to comply with the company product specification is identified.
- Check pork product complies with written specifications
- Pork product compliance with written specifications is checked and principles of Quality Assurance (QA) are described.
- Sections of the workplace QA system related to ensuring pork product compliance are described to AUS-MEAT product description.
- Non-conforming product is defined and described in relation to workplace requirements.
- Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements.
- Assess product compliance
- Product compliance with written specifications is assessed in accordance with workplace requirements and AUS-MEAT product description.
- Product description given in written specifications is identified and explained.
- Corrective action is taken in the event of non-conformance to pork product specifications.
- Measure and check product compliance against written specifications