This unit describes the skills and knowledge required to split and clear the hide or pelt from the flank area of a carcase.
This unit is applicable to workers in abattoirs, game processing plants 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
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Split hides or pelts
1.1 Correctly split hides or pelts in accordance with work instructions.
1.2 Split hides or pelts avoiding contamination and puncturing.
1.3 Split hides or pelts in accordance with workplace health and safety and workplace requirements.
2. Flank the carcase
2.1 Flank carcase in accordance with work instructions.
2.2 Flank carcase using a knife or air knife with both left and right hand sides flanked.
2.3 Flank carcase without damage to the hides or pelts or contamination of the carcase.
2.4 Remove hides or pelts from the area in accordance with workplace health and safety requirements.
Evidence of Performance
The candidate must split and clear the hide or pelt from the flank area of a carcase.
The candidate must:
flank carcase in accordance with work instructions
demonstrate correct cutting lines for flanking
use effective knife skills
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
comply with workplace health and safety and regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
economic impact of nicked, soiled or damaged pelt and scored meat during flanking operation
flanking work instructions
workplace health and safety and regulatory requirements
potential sources of contamination and cross-contamination
procedures for maintenance, cleaning and sterilisation of knives
Assessment must be conducted in an operating processing plant.
Competency must be demonstrated at the normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.