Application
This unit describes the skills and knowledge required to perform second leg opening cuts on the hind leg of cattle, buffalo, camels, horses and deer.
This unit is applicable to abattoirs and knackeries.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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. Make second leg cuts | 1.1 Remove strip of hide along the hock of the second leg in accordance with work instructions 1.2 Open hide down the inside of the second leg with minimum contamination in accordance with work instructions 1.3 Identify and comply with workplace health and safety requirements for the legging area 1.4 Wash hands and sterilise knives before and after trimming 1.5 Trim contamination and dispose of waste in accordance with work instructions |
Evidence of Performance
The candidate must perform second leg opening cuts on the hind leg of cattle, buffalo, camels, horses or deer.
The candidate must:
demonstrate methods used to achieve a hide with good shape and consistency
follow the requirements of the relevant work instruction
dispose of any trimmings in accordance with work instructions
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory and workplace requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
anatomical features of livestock relevant to second leg opening cuts
second leg operations and work instructions
equipment sterilisation requirements
relevant workplace health and safety requirements
enterprise quality requirements for hides
relevant regulatory and workplace requirements
Assessment Conditions
Assessment has to be conducted in an operating meat processing plant.
Competency must be demonstrated at the normal chain speed 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.