Application
This unit describes the skills and knowledge required to break a carcase using a bandsaw.
This unit is applicable to workers in abattoirs, boning rooms, knackeries, food services, smallgoods plants, wholesale and retail operations.
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. Identify specifications for cuts | 1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements. |
2. Break carcase using a bandsaw | 2.1 Position carcase securely and safely. 2.2 Split carcase, then remove shoulders, middles and legs according to work instructions and specifications. 2.3 Split carcase in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe use of a bandsaw. |
3. Identify and remove defects | 3.1 Trim defects and contamination and deal with according to workplace requirements. 3.2 Report persistent defects to supervisors in accordance with work instructions. |
Evidence of Performance
The candidate must break a carcase using a bandsaw.
The candidate must:
break a carcase using a bandsaw according to work instructions and specifications for one or more species
apply workplace health and safety requirements
check and adjust the accuracy of cutting lines
use correct techniques for handling hot and/or chilled product
identify primals containing a contamination or abnormalities and handle according to workplace and regulatory requirements
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:
workplace health and safety requirements relevant to the task
cutting lines as they relate to the structure of the carcase
dropped meat procedures
how yield is calculated and why it is important
procedure for removal of all primals to desired specifications
work instructions for breaking a carcase in the workplace.
Assessment Conditions
Assessment must be conducted in a registered, operating meat processing plant or premises.
Competency must be demonstrated at the normal rate of production for that plant.
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.