Application
This unit describes the skills and knowledge required to perform hind legging operations on small stock such as sheep and goats.
This unit is applicable to those performing legging on the hind legs of small stock.
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. Open the pelt | 1.1 Open pelt down the inside of the hind leg from the hock to the pit area in accordance with work instructions. 1.2 Open pelt applying the technique of cuts aimed outwards to minimise damage to tissue or pelt in accordance with work instructions. |
2. Remove udders, testicles and pizzles | 2.1 Open pelt between the tail and the cod or udder area, and remove pizzle and testicles or udder with zero spillage in accordance with work instructions. |
3. Remove the pelt | 3.1 Remove pelt from the outside of the leg down to the flank maintaining minimal damage to pelt or tissue in accordance with work instructions. 3.2 Remove hock in accordance with workplace procedures and related equipment is sterilised to avoid cross-contamination, where this forms part of the work instruction. |
Evidence of Performance
The candidate must perform hind legging operations on small stock such as sheep and goats.
The candidate must:
perform legging cuts in accordance with work instructions
direct all cuts through the pelt outwards (spear cuts)
achieve a hide with good shape and consistency using appropriate methods
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory and workplace requirements
comply with workplace health and safety requirements for the legging area
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
equipment sterilisation requirements
methods used to avoid contamination
impact of damage to the carcase on product quality
consequences of cutting the muscle structure and surfaces
relevant regulatory and workplace requirements
workplace health and safety requirements for the legging area
sources of contamination and cross-contamination
Assessment Conditions
Assessment must be conducted in an operating meat processing plant.
Competency must be demonstrated at normal production 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.