Application
This unit describes the skills and knowledge required to perform the opening cuts for the brisket area of a carcase.
This unit is applicable to workers opening a hide or pelt in the brisket area.
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 hide or pelt | 1.1 Open hide or pelt in accordance with workplace requirements. 1.2 Open hide or pelt in accordance with workplace health and safety requirements. |
2. Clear the hide or pelt | 2.1 Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements. 2.2 Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase. |
Evidence of Performance
The candidate must perform the opening cuts for the brisket area of a carcase.
The candidate must:
open and clear the hide or pelt in brisket area in accordance with work instruction
use correct cutting lines
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant workplace health and safety and regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
general economic impact of nicked, soiled or damaged hide or pelt and scored meat
relevant work instructions for opening and clearing the brisket area
relevant workplace health and safety and regulatory requirements
general anatomy of carcase relevant to the task
Assessment Conditions
Assessment must occur in a registered meat processing plant or facility.
Competency must be demonstrated in an operating meat processing plant or facility 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.