Required skills

Ability to

activate mincing equipment to assess its readiness for operational use

identify different species and categories of meat

startup and shutdown equipment when necessary according to manufacturer workplace and OHampS requirements

operate a mincer to manufacturer workplace OHampS and hygiene and sanitation requirements

tighten front plate on mincer as required

operate adjustment tools and equipment correctly

interpret time and temperature measuring equipment

accurately copy and record temperature weights and time according to workplace requirements

clean mincer between species to avoid crosscontamination

use tools and cleaning agents appropriate to the cleaning activity or manufacturers specifications

report faults and adjustments required either verbally or in writing according to workplace requirements

work individually and as part of a team

list minced meat products

perform tasks according to OHampS hygiene and regulatory requirements

seek advice from appropriate sources when working with new products

use relevant communication skills

Required knowledge

Knowledge of

conditions under which equipment may need adjusting

fat content using chemical lean measures or visual lean estimation

purpose and use of processing equipment used in making minced meat products

temperature requirements for product

purposes and processes for undertaking emergency stops machine lockouts and isolation procedures

procedure for cleaning equipment

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 over time and under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace or in a simulated environment under normal operating conditions

Method of assessment

Recommended methods of assessment include

verified work log or diary

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

Minced meat products may include:

Workplace requirements may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Meat may include:

Trimmings may include:

Fat content may be measured by:

Regulatory requirements may include:

Communication skills may include: