Required skills

Ability to

demonstrate correct cutting slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to OHampS hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing andor smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

work effectively as an individual and as part of a team

seek advice from relevant sources when working with new cutting equipment or products

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

use communication skills appropriate to the task

Required knowledge

Knowledge of

principles of QA hygiene and sanitation and OHampS in relation to cutting meat

workplace requirements related to slicing meat

relevant regulatory requirements

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

For meat retailing

prepare and slice meat cuts for all primals for three species including beef and sheep to workplace and regulatory requirements similar to the speed of production

For smallgoods manufacturing

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements similar to the speed of production

Context of and specific resources for assessment

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

Resources may include

knives knife equipment

product specifications

workplace requirements

Method of assessment

Recommended method of assessment include

demonstration with an assessor

observation of performance over time for three meat retail or one smallgoods species

quiz of underpinning knowledge

workplace project

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality and 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

Meat cuts may

Workplace requirements may include:

OH&S requirements may include:

Regulatory requirements may include:

For meat retailing, competency is required for beef and sheep plus one other species from the following:

For smallgoods manufacturing, competency is required for at least one species from the following:

Cutting equipment may include:

Communication skills may include: