AMPA2040
Operate frenching machine


Application

This unit describes the skills and knowledge required to operate a frenching machine in a meat processing plant.

This unit is applicable to workers required to operate a frenching machine on, for example, racks of lamb.

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 frenching machinery

1.1 Perform start-up procedures

1.2 Select cuts for frenching according to workplace requirements

1.3 Operate frenching machine according to work instructions

1.4 Operate frenching machine according to workplace health and safety requirements

1.5 Monitor own work to ensure cuts are to workplace specifications

Evidence of Performance

The candidate must operate a frenching machine in a meat processing plant.

The candidate must:

operate a frenching machine according to workplace requirements

inspect product to ensure it meets specifications

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:

relevant meat cut specifications

relevant workplace health and safety requirements

relevant work instructions

relevant regulatory requirements


Assessment Conditions

Assessment must be conducted in an operating meat processing plant.

Competency must be demonstrated at the normal chain speed 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.


Range Statement


Sectors