Application
This unit describes the skills and knowledge required to cut the brisket prior to evisceration using a pneumatic cutter, saw or any other mechanical aid.
This unit is applicable to workers opening the brisket prior to evisceration.
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. Prepare, clean and maintain equipment | 1.1 Complete pre-operational checks of equipment according to workplace requirements 1.2 Perform routine cleaning, sterilisation and maintenance in accordance with work instructions |
2. Operate brisket saw or scissors | 2.1 Position brisket saw or scissors in the score mark at the top of the brisket in accordance with work instructions 2.2 Follow score mark to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs, in accordance with work instructions 2.3 Identify and comply with workplace health and safety requirements 2.4 Follow corrective action procedures in accordance with work instructions |
Evidence of Performance
The candidate must cut the brisket prior to evisceration using a pneumatic cutter, saw or any other mechanical aid.
The candidate must:
maintain, clean and sterilise brisket saw, cutter or scissors in accordance with work instructions
cut brisket correctly in accordance with work instruction
apply relevant regulatory requirements
report equipment faults to supervisor in accordance with workplace requirements
take corrective action as required
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
corrective action if contamination or cross-contamination of the carcase occurs
workplace health and safety requirements related to operating brisket saw, cutter or scissors
operation of brisket saw, cutter or scissors
potential sources of contamination or cross-contamination
relevant regulatory requirements
Assessment Conditions
Competency must be demonstrated in an operating meat processing plant or facility at normal production speed.
Assessment must occur in a registered meat processing plant or facility.
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.