Application
This unit describes the skills and knowledge required to remove recoverable meat from a head (including but not limited to cheek meat).
This unit is applicable to workers recovering head meat in excess of exterior cheek meat. This work usually (but not always) involves removing meat from the outside of the upper and lower jaws and inside the lower jaw, jaw sockets and atlanta bone area.
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 steps in head dressing | 1.1 Identify and explain steps in head dressing to workplace requirements and customer specifications 1.2 Identify sources of potential contamination 1.3 Identify types of head meat for recovery according to workplace requirements 1.4 Identify and explain specific hygiene and sanitation requirements for work instructions |
2. Bone head | 2.1 Clean and sterilise equipment to workplace requirements 2.2 Identify and follow workplace health and safety requirements 2.3 Bone head according to workplace requirements 2.4 Bone head to maximise yield |
Evidence of Performance
The candidate must remove recoverable meat from a head (including but not limited to cheek meat).
The candidate must:
identify types of head meat for recovery according to workplace requirements
follow steps in head dressing to workplace requirements and customer specifications
follow specific hygiene and sanitation requirements
clean and sterilise equipment to workplace requirements
follow workplace health and safety requirements
bone head according to workplace requirements
bone head to maximise yield
identify sources of potential contamination
work cleanly to avoid the risks of contamination of the head meat
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
importance of maximising yield
relevant regulatory requirements
relevant anatomy of head
sources of potential contamination and cross-contamination
head meat to be boned
Assessment Conditions
Assessment of skills must occur in an operating meat processing plant.
Competency must be demonstrated under normal production conditions and at normal speed of production 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.