This unit describes the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.
This unit is applicable to workers in a registered meat processing premises such as a boning room, food service operations, game meat processing establishment, wholesale and retail butchery.
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
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify meat cut specifications
1.1 Identify and explain elements of meat cut specification
1.2 Describe products to specification according to workplace procedures and customer requirements
2. Select products
2.1 Correctly sort products and select by specification according to workplace requirements
2.2 Accurately measure products to specification according to workplace procedures
2.3 Identify out-of-specification product and take corrective action according to work instructions
Evidence of Performance
The candidate must accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.
The candidate must:
sort products by specification
demonstrate methods of accurately classifying product by measurement and describing products to specification
identify out-of-specification meat cuts and take corrective action according to workplace requirements
apply relevant workplace health and safety requirements
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
methods of accurately classifying product by measurement and describing products to specification
hygiene and sanitation requirements
consequences of out-of-specification meat cuts being packed and despatched or sold to a customer
relevant workplace health and safety requirements
relevant regulatory requirements
cut and trim specifications employed in the workplace
Competency must be demonstrated for the full range of meat cuts at a premises.
Assessment documentation must be endorsed for species and cuts.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.