Application
This unit describes the skills and knowledge required to process offal in an abattoir situation.
This unit is applicable to workers processing offal 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
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Process offal | 1.1 Identify and describe steps involved in processing four types of offal 1.2 Inspect offal and identify defects, including disease and contamination 1.3 Trim offal connective tissue and other material according to workplace and health and safety requirements 1.4 Place trim in the appropriate bin or chute according to workplace requirements 1.5 Identify types and sources of contamination |
Evidence of Performance
Competency must be demonstrated in processing a minimum of four (4) types of offal.
The candidate must:
identify contamination and defects and take corrective action
identify defects in offal including disease (including Ovine Johne's Disease (OJD)), parasite damage and contamination
apply relevant regulatory requirements
wash offal (where required) according to workplace requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and sanitation requirements related to processing offal
workplace health and safety requirements related to processing offal
relevant regulatory requirements
sources of contamination and cross-contamination
Assessment Conditions
Assessment must be conducted in a registered operating meat processing plant.
Competency must be demonstrated at the normal chain speed.
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.