Application
This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.
The trim is usually performed prior to further processing such as mincing and sausage-making.
This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.
All training must be conducted according to Australian meat industry standards and regulations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Trim meat to workplace specifications | 1.1 Trim meat to workplace specifications 1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements |
2. Handle product hygienically | 2.1 Handle product to meet hygiene requirements |
3. Handle knife effectively | 3.1 Handle knife safely, hygienically and effectively |
Evidence of Performance
The candidate must trim a variety of lesser-valued cuts of meat to workplace specifications.
The candidate must:
demonstrate effective use of a knife to workplace health and safety, and hygiene requirements
give examples of workplace specifications for trimming meat
apply relevant regulatory and workplace requirements
seek further advice from supervisor when uncertain about work instructions
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic functional knowledge of:
hygiene and safety requirements for use of a knife
steps in checking and preparing a knife
workplace requirements for use of a knife
relevant regulatory and workplace requirements
hygiene requirements for the handling of meat products
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
The following forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.