Application
This unit describes the skills and knowledge required to remove tenderloins from small stock.
This unit is applicable to workers removing fillets from small stock. This is usually done prior to the boning of small stock carcases.
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. Remove tenderloins | 1.1 Remove tenderloins according to the work instructions 1.2 Remove tenderloins in accordance with workplace health and safety requirements 1.3 Inspect tenderloins for defects and contamination 1.4 Trim tenderloins or downgrade to 'inedible' where required 1.5 Store tenderloins in tubs correctly, where part of the work instructions 1.6 Keep knives sharp |
Evidence of Performance
The candidate must remove tenderloins from small stock.
The candidate must:
remove tenderloins according to the work instructions
remove tenderloins in accordance with workplace health and safety requirements.
identify defects and contamination
take corrective actions if contamination occurs
trim tenderloins or downgrade to 'inedible' where required
store tenderloins in tubs correctly, where part of the work instructions.
keep knives sharp
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
ways to minimise contamination and cross-contamination
relevant regulatory requirements
relevant work instructions and relevant workplace requirements
potential defects and contamination
sources of contamination and cross-contamination
relevant cutting lines
Assessment Conditions
Assessment must be conducted in a registered 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.