Application
This unit describes the skills and knowledge required to assess carcase and product quality in accordance with workplace or customer specifications.
This unit is applicable to workers in boning rooms and meat retail enterprises.
All training must be conducted in accordance with 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 under broad supervision and take responsibility for their own work.
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. Sort and select carcase or meat product | 1.1 Sort carcase or meat product according to customer and workplace specifications 1.2 Identify contaminated carcases or meat products and take corrective action 1.3 Follow hygiene and sanitation requirements in regard to selecting carcase or meat product |
2. Assess carcase or meat product | 2.1 Assess carcase or meat product to verify that it meets workplace or market requirements 2.2 Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time at production speed.
The candidate must:
select carcase or meat product to customer and workplace requirements
apply relevant regulatory requirements for slicing
record and communicate outcomes of carcase or meat product assessment according to workplace requirements
apply relevant communication and mathematical skills
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
methods of assessing carcase or meat product according to specifications
procedures for interpreting, recording and reporting mathematical and technical information including that found on carcase tickets
elements of the specification being utilised
workplace health and safety and hygiene and sanitation requirements in relation to assessing and measuring carcases or meat product
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
quiz of underpinning knowledge
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.