Application
This unit describes the skills and knowledge required to perform the 'Y' cut on sheep and goat slaughter floors.
This unit is applicable to those performing 'Y' cuts on sheep and goat slaughter floors.
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 on forelegs | 1.1 Open pelt on both forelegs in accordance with workplace requirements. 1.2 Open pelt in accordance with workplace health and safety requirements. |
2. Open the pelt | 2.1 Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase. 2.2 Open pelt is opened on the neck and brisket following workplace health and safety requirements. |
Evidence of Performance
The candidate must perform the 'Y' cut on sheep and goat slaughter floors.
The candidate must:
demonstrate correct cutting lines
open the pelt in accordance with the work instruction and at production speed
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant workplace health and safety, regulatory and workplace requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
equipment sterilisation requirements
general economic impact of nicked, soiled or damaged hide or pelt and scored meat
relevant work instructions for opening the foreleg and the brisket area
relevant workplace health and safety, regulatory and workplace requirements
general anatomy of carcase relevant to the task
Assessment Conditions
Assessment must occur in an operating meat processing plant.
Competency must be demonstrated under normal production conditions at the usual speed of production and according to workplace requirements.
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.