Application
This unit describes the skills and knowledge required to de-rind pork meat cuts using a mechanical aid.
This unit is applicable to workers in pork boning rooms, wholesalers or food service operations.
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. Operate de-rinder | 1.1 Operate machinery in accordance with workplace requirements and manufacturer's specifications 1.2 Operate machinery in accordance with workplace health and safety requirements 1.3 Maintain machinery in accordance with work instructions 1.4 Monitor meat cuts for defects and contamination 1.5 Monitor output to ensure compliance with Quality Assurance (QA) requirements |
Evidence of Performance
The candidate must de-rind pork meat cuts using a mechanical aid.
The candidate must:
operate the de-rinder to workplace health and safety requirements
operate the de-rinder to QA requirements
operate and maintain the de-rinder in accordance with work instructions and manufacturer's specifications
report equipment faults to supervisor either verbally or in writing in accordance with workplace procedures
apply relevant regulatory requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
operation of the de-rinder
work instructions for operation of the de-rinder
relevant regulatory requirements
potential workplace health and safety risks
potential sources of contamination
Assessment Conditions
Assessment must be conducted in the workplace.
Competency must be demonstrated at the normal production speed and over a period of time.
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.