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.