Application
This unit describes the skills and knowledge required to operate a trunk boning machine.
This unit is applicable to workers in boning rooms, food services and wholesale 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 Take trunks from the chain and select for de-boning according to workplace specifications. 1.2 Inspect trunks for defects and trim or dispose of in accordance with workplace requirements. 1.3 Make preparatory cuts along the spine prior to mechanical boning in accordance with work instructions. |
2. De-bone trunks mechanically | 2.1 Position trunk in accordance with work instruction. 2.2 Operate mechanical trunk boning machinery in accordance with work instructions. 2.3 Perform routine equipment and bone checks, cleaning and maintenance according to work instructions. 2.4 Identify and follow workplace health and safety requirements. 2.5 Dispose of bones and trunk meat in accordance with workplace requirements, keeping the work area neat and tidy. 2.6 Report out-of-specification performance by the boning machinery to supervisor in accordance with work instructions. |
Evidence of Performance
The candidate must operate a trunk boning machine.
The candidate must:
prepare and operate machinery according to manufacturer's specification and workplace requirements
operate boning machine including routine checks and maintenance included in workplace requirements
monitor and report machinery performance
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory requirements.
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
cutting lines for preparatory cuts
how yield is calculated and why it is important
specifications for trunks to be de-boned
relevant personal hygiene and workplace health and safety requirements
relevant regulatory requirements
work instruction.
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.