Application
This unit describes the skills and knowledge required to utilise a standardised product description language such as AUS-MEAT.
This unit is designed to give workers in boning rooms an understanding of how a standardised product description system is used in a specific workplace. It can be used to improve the skills and knowledge of product description for packers, slicers and boners.
This unit does not have to be delivered as part of an AUS-MEAT Standards Officer course (language). However it does align with the AUS-MEAT Statement of Attainment for the Sheep Specification course.
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 anatomical features of a sheep or goat carcase | 1.1 Describe directions on a carcase using the anatomical direction format 1.2 Locate and identify bones relevant to meat specifications in a sheep or goat skeleton 1.3 Locate and identify relevant glands and cartilage on a sheep or goat carcase 1.4 Locate and identify muscles relevant to sheep or goat specifications |
2. Identify and name meat products using the standard product description | 2.1 Explain nature and format of product specifications 2.2 Correctly identify, name and spell meat products using the standardised cut description 2.3 Identify major muscles that make up each meat cut 2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines 2.5 Identify necessary changes required for any given meat product to comply with the company product description |
Evidence of Performance
The candidate must utilise a standardised product description language such as AUS-MEAT.
The candidate must:
Identify anatomical features of a sheep or goat carcase
Identify and name meat products using the standard product description
undertake measurements and checking against specification requirements
identify non-conforming product in accordance with specifications
apply communication relevant to work instructions and Standard Operating Procedures (SOPs) and problem-solving skills
apply relevant workplace health and safety, regulatory and workplace requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
product specification requirements
corrective action procedures for non-conforming product
relevant workplace health and safety, regulatory and workplace requirements
language specifications of sheep or goat product
product specification points
skeletal and anatomical structures and features of sheep or goat product to be specified
Assessment Conditions
Competency must be assessed in an operating meat processing plant.
Competency must be demonstrated when applying the language to actual carcases and meat cuts.
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.