Application
This unit describes the skills and knowledge required to eviscerate an animal carcase.
This unit is applicable to workers eviscerating carcases in a registered meat processing plant.
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. Remove internal organs and tissues | 1.1 Identify organs and tissues 1.2 Remove pluck without contaminating the carcase and in accordance with work instructions 1.3 Remove digestive tract in accordance with work instructions 1.4 Present organs for inspection according to regulatory requirements 1.5 Identify and comply with workplace health and safety requirements 1.6 Identify sources of contamination and cross-contamination 1.7 Take corrective action in the event of contamination in line with workplace requirements |
Evidence of Performance
The candidate must eviscerate an animal carcase.
The candidate must:
open carcase and remove internal organs to workplace and regulatory requirements
use secure sealing procedures to avoid fouling the carcase (where this forms part of work instruction)
apply relevant workplace health and safety requirements
comply with workplace health and safety requirements
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
work with team members to ensure offal is presented correctly for inspection
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
procedures for safe and hygienic use of knife
work instructions, including corrective action requirements
relevant workplace health and safety and regulatory requirements
potential risks of contamination and cross-contamination of the carcase and the required steps for corrective action
relevant anatomy of the species, breed, sex and age of the animal being processed
Assessment Conditions
Assessment must be conducted in a registered meat processing establishment.
Competency must be demonstrated at the normal rate of production.
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.