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Elements and Performance Criteria

  1. Determine customer needs
  2. Select meat for specialised cuts
  3. Prepare specialised meat cuts
  4. Handle knife effectively
  5. Cost and price specialised cuts

Required Skills

Required skills

Ability to

establish customer requirements by questioning active listening and clarifiying of customer comments where applicable

seek advice from appropriate sources when developing new cuts

select and weigh meats for a range of specialised cuts

prepare specialised meat cuts to Occupational Health and Safety OHampS and hygiene requirements

identify substandard products and rectify as appropriate

apply communication skills relevant to the task

apply mathematical skills relevant to the task

work individually and in a team

explain food safety Quality Assurance QA and product quality requirements for specialised cuts

apply relevant OHampS and regulatory requirements

Required knowledge

what specialised cuts are

food safety QA and product quality requirements for specialised cuts

requirements for a range of specialised cuts according to workplace and customer requirements

types of specialised cuts to meet customer requirements

relevant OHampS and regulatory requirements

why meat retailers sell specialised cuts

why customers request specialised cuts

costing and pricing calculations

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

Candidates must be able to prepare specialised cuts from a minimum of two species

Where the candidate does not prepare specialised cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment

Context of and specific resources for assessment

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

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

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.

Specialised cuts may include:

Specialised cuts may include:

beef cuts for specialised cooking requirements (e.g. beef schnitzel, club steak, New York steak)

non-standard beef cuts listed in the AUS-MEAT Domestic Retail Beef Register

pork cuts (e.g. Heart Foundation approved, moisture infused cuts, new fashion cuts)

trim lamb and other non-standard lamb cuts

cuts not included in the enterprise's usual range of products

specific cuts requested by customers.

Species include:

beef

lamb

pork

veal

any other species.

Customer requirements may include:

depth of fat

level of trim

thickness or size.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

standard operating procedures (SOPs)

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:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

own work and the wider work area

reading and interpreting workplace documentation.

Mathematical skills may include:

estimation and calculation

use of calculators and computer software packages

the use of familiar and unfamiliar complex formulas

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts,

monitoring, adjusting and calibrating of formulas, specifications, outputs and equipment

synthesising and analysing mathematical information from more than one source.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.