This unit describes the skills and knowledge required to recover thin skirts as part of an offal room operation.
This unit is applicable to workers processing thin skirts in an abattoir.
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. Process thin skirts
1.1 Identify steps involved in processing thin skirts
1.2 Identify defects in thin skirts including disease and incorrect cutting lines
1.3 Skin and trim thin skirts according to workplace requirements
1.4 Skin and trim thin skirts according to workplace health and safety requirements
1.5 Place trim in appropriate bin or chute
1.6 Identify and report sources of contamination and cross-contamination, or rectify according to workplace requirements
Evidence of Performance
The candidate must recover thin skirts as part of an offal room operation.
The candidate must:
identify and explain the steps in processing thin skirts
skin and trim skirts to workplace requirements and at production speed
place trim in appropriate bin or chute according to workplace requirements
identify and report defects in cutting lines according to workplace requirements
apply relevant regulatory requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and sanitation requirements
workplace health and safety requirements
relevant regulatory requirements
steps involved in processing thin skirts
Assessment must be conducted in a registered operating meat processing plant.
Competency must be demonstrated at the normal rate of production.
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.