AMPA2084
Remove cheek meat


Application

This unit describes the skills and knowledge required to remove the cheek meat from a head cleanly and safely.

This unit is applicable to workers removing cheek meat either on a slaughter floor or in a head room.

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 cheek meat

1.1 Remove cheek meat in accordance with workplace requirements

1.2 Identify and meet workplace health and safety requirements

1.3 Forward edible cheek meat for further processing in accordance with workplace requirements

1.4 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

Evidence of Performance

The candidate must remove the cheek meat from a head cleanly and safely.

The candidate must:

identify heads that have been passed for human consumption, condemned or downgraded to pet food

identify defects and contamination and take action according to workplace requirements

remove cheek meat in accordance with workplace requirements

forward edible cheek meat for further processing in accordance with workplace requirements

place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

follow workplace health and safety requirements

apply relevant regulatory requirements


Evidence of Knowledge

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

potential sources of contamination of cheek meat

workplace health and safety, and hygiene and sanitation requirements related to removal of cheek meat

recoverable meat from head

relevant regulatory requirements

defects and contamination


Assessment Conditions

Assessment must be conducted in an operational slaughtering establishment.

Competency must be demonstrated at the normal speed of the chain.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

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.


Range Statement


Sectors