Application
This unit describes the skills and knowledge required to prepare a head for inspection by exposing the required glands and lymph nodes.
This unit is applicable to those preparing heads for inspection by specifically exposing nominated glands.
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 heads for inspection | 1.1 Identify glands and lymph nodes to be exposed 1.2 Cut away tissue to expose glands and lymph nodes in accordance with work instructions and regulatory requirements 1.3 Identify and minimise sources of potential contamination and cross-contamination 1.4 Identify and follow workplace health and safety requirements for the preparation of heads for inspection |
Evidence of Performance
The candidate must prepare a head for inspection by exposing the required glands and lymph nodes.
The candidate must:
prepare head for inspection in accordance with work instructions and regulatory requirements
identify contamination and take appropriate action
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:
basic anatomy associated with the location of glands and lymph nodes
procedures for minimising contamination of product according to workplace requirements
purpose of head inspection procedures
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.