AMPA3020
Bone neck


Application

This unit describes the skills and knowledge required to bone a neck. This task is usually, but not necessarily, performed on the slaughter floor.

This unit is applicable to workers boning necks on a slaughter floor or in a boning room, smallgoods plant or retail butchery premises.

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. Bone neck

1.1 Identify neck meat to be boned.

1.2 Identify and trim defects and contaminants in accordance with work instructions.

1.3 Bone neck in accordance with work instructions.

1.4 Bone neck to maximise yield.

1.5 Identify and comply with workplace health and safety requirements.

Evidence of Performance

The candidate must bone a neck.

The candidate must:

identify relevant anatomical structure of the neck and neck area

identify neck meat to be recovered

bone neck in accordance with work instructions to maximise yield

comply with workplace health and safety requirements

apply relevant workplace and regulatory requirements


Evidence of Knowledge

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of

techniques required to maximise yield

potential sources of contamination and cross-contamination

relevant workplace and regulatory requirements

specific workplace health and safety requirements


Assessment Conditions

Assessment must be conducted in an operating meat processing enterprise.

Competency must be demonstrated at chain/production speed and 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.


Range Statement


Sectors