Application
This unit describes the skills and knowledge required to operate a leg boning machine.
This unit is applicable to workers in boning rooms, food services, 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. Perform preparatory cuts | 1.1 Select legs for de-boning according to workplace specifications 1.2 Inspect legs for defects and trim or dispose of defects in accordance with workplace requirements 1.3 Make preparatory cuts prior to mechanical boning |
2. Prepare and maintain boning machinery | 2.1 Perform routine checks and maintenance according to manufacturer's requirements and work instructions 2.2 Report faulty or out-of-specification performance of machinery to appropriate personnel |
3. De-bone legs | 3.1 Secure legs 3.2 Operate mechanical boning machinery in accordance with work instructions, to minimise waste and meet workplace product quality requirements 3.3 Identify and follow workplace health and safety requirements 3.4 Dispose of bones in accordance with workplace requirements 3.5 Complete workplace housekeeping requirements |
Evidence of Performance
The candidate must operate a leg boning machine.
The candidate must:
prepare leg boning machine for operation
perform preparatory cuts according to work instructions
trim defects as required in work instructions
disassemble, clean, sanitise and maintain machine to workplace requirements
operate boning machine including routine checks and maintenance included in workplace requirements
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members
apply relevant regulatory requirements.
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
how yield is calculated and why it is important
hygiene and sanitation requirements for the operation of a mechanical boner
workplace health and safety requirements for mechanical boning, include emergency shut-down procedures
specifications for mechanically boned leg product
purpose and location of preparatory cuts on leg to be boned
relevant regulatory requirements as they apply to the task
work instructions relating to mechanical leg boning
potential defects and explain their causes.
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.