Application
This unit describes the skills and knowledge required to trim the hindquarter of the carcase to specification.
This unit is applicable to workers employed to trim carcases in abattoirs, boning rooms and game processing establishment.
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. Trim hindquarter of carcase | 1.1 Trim hindquarter to specification according to workplace requirements 1.2 Trim hindquarter to specification according to workplace health and safety requirements 1.3 Report types and sources of contamination and cross-contamination according to workplace requirements 1.4 Dispose of trimmings according to workplace requirements |
Evidence of Performance
The candidate must trim the hindquarter of the carcase to specification.
The candidate must:
trim hindquarter to hygiene and sanitation requirements
trim hindquarter to workplace health and safety requirements
trim hindquarter to specification according to work instructions
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
specifications for trimming hindquarter
steps in trimming hindquarter to specification
hygiene and sanitation requirements for trimming hindquarter
workplace health and safety requirements for trimming hindquarter
relevant regulatory requirements
sources of contamination and cross-contamination
Assessment Conditions
Assessment must be carried out in an operating meat processing plant.
Competency must be demonstrated at production 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.