Application
This unit describes the skills and knowledge required to open and clear the hides or pelts from the neck and shoulders.
This unit is applicable to workers performing rosette opening cuts.
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 hides or pelts | 1.1 Open hides or pelts around the shoulders 1.2 Open hides or pelts in accordance with workplace instructions 1.3 Open hides or pelts in accordance with workplace health and safety requirements |
2. Clear the hides or pelts | 2.1 Clear hides or pelts from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements 2.2 Clear hides or pelts from shoulder area in accordance with workplace health and safety requirements 2.3 Clear hides or pelts without damaging the carcase, hides or pelts |
Evidence of Performance
The candidate must open and clear the hides or pelts from the neck and shoulders.
The candidate must:
make rosette cuts cleanly, safely and hygienically according to work instructions
demonstrate effective knife skills
identify contamination and take corrective action in accordance with workplace requirements
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:
hygiene and sanitation requirements
relevant work instructions, including those relating to knives
impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business
relevant workplace health and safety and regulatory requirements
sources of contamination and cross-contamination
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.