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.