Required skills

Ability to

cut product according to workplace Occupational Health and Safety OHampS and hygiene requirements

demonstrate correct cutting slicing and trimming techniques

demonstrate cutting lines to produce cuts to workplace requirements

demonstrate safe and effective knife skills

bone poultry safely effectively and with consideration for maximising yield

demonstrate the ability to work with team members

explain hygiene requirements specific to poultry eg salmonella risk

operate and clean equipment according to workplace requirements

remove defects from products according to workplace hygiene and regulatory requirements

use communication skills appropriate to the task

Required knowledge

Knowledge of

hygiene requirements specific to poultry salmonella risk

boning procedure

OHampS implications of the slippery and moist nature of poultry

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 conditions for the enterprise

Context of and specific resources for assessment

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

Method of assessment

Recommended methods of assessment include

verified work log or diary

workplace assignment

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

Hygiene requirements may include:

Workplace requirements may include:

Poultry may include:

Boned products may include:

Bone-in products may include:

OH&Srequirements may include:

Explanations may:

Regulatory requirements may include:

Communication skills may include: