Application
This unit describes the skills and knowledge required to cut off front legs, back legs or dew claws manually and with the aid of mechanical cutters.
This unit is applicable to workers on a slaughter floor, knackery or wild game processing establishment who are required to cut hocks or dew claws.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Cut hocks | 1.1 Cut hock according to work instructions 1.2 Cut hock according to Quality Assurance (QA) requirements 1.3 Dispose of off-cuts in accordance with workplace requirements 1.4 Operate hock cutting equipment in accordance with workplace health and safety requirements and work instructions |
Evidence of Performance
The candidate must cut off front legs, back legs or dew claws manually and with the aid of mechanical cutters.
The candidate must:
demonstrate safe and hygienic use of tools and equipment
dispose of off-cuts in accordance with work instructions
recognise and report equipment difficulties
keep work area neat and tidy
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
potential contamination and cross-contamination
relevant work instructions
relevant regulatory requirements
the basic anatomy of legs from relevant joints
Assessment Conditions
Assessment must be conducted in the workplace under normal production conditions.
Competency must be demonstrated at the normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.