Application
This unit describes the skills and knowledge required to wash a head by flushing and hosing after removal from the carcase.
This unit is applicable to workers on slaughter floors and in wild game processing establishments.
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. Identify contamination | 1.1 Identify sources and causes of head meat contamination 1.2 Remove contamination and/or report to workplace requirements |
2. Wash head | 2.1 Flush head and all head cavities to workplace health and safety requirements 2.2 Sterilise equipment to workplace requirements 2.3 Place head on the rail or hook in the same sequence as the carcase on the chain, ensuring that heads do not touch |
Evidence of Performance
The candidate must wash a head by flushing and hosing after removal from the carcase.
The candidate must:
work cleanly to avoid the risks of contamination of head meat
identify types of visible contamination on heads
flush head and all head cavities to workplace health and safety requirements
sterilise equipment to workplace requirements
place head on the rail or hook in the same sequence as the carcase on the chain, ensuring that heads do not touch
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and sanitation requirements related to washing head
workplace health and safety requirements related to washing head
purpose of washing head
workplace requirements related to head washing
relevant regulatory requirements
Assessment Conditions
Assessment must be conducted in an operating meat processing plant.
Competency must be demonstrated under normal production conditions.
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.