Application
This unit describes the skills and knowledge required to operate a rib puller.
This unit is applicable to workers operating a rib puller in boning rooms and 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. Prepare rib puller for operation | 1.1 Clean rib puller according to workplace requirements, where part of work instructions 1.2 Complete pre-operational checks according to workplace requirements 1.3 Undertake basic maintenance according to workplace requirements |
2. Operate rib puller | 2.1 Operate rib puller according to work instructions 2.2 Operate rib puller according to workplace health and safety requirements |
Evidence of Performance
The candidate must operate a rib puller.
The candidate must:
undertake pre-operational checks according to workplace requirements
operate the rib puller in accordance with workplace health and safety requirements, Standard Operating Procedures (SOPs) and work instructions
undertake routine maintenance according to workplace requirements
clean rib puller in accordance with workplace requirements
report equipment faults to supervisor either verbally or in writing in accordance with workplace requirements
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:
cleaning and maintenance requirements of the rib puller
work instructions for operating the rib puller
relevant regulatory requirements
potential sources of contamination and cross-contamination
ways of minimising contamination
Assessment Conditions
Assessment must take place in an operating meat processing plant.
Competency must be demonstrated at 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.