Application
This unit covers the skills and knowledge required to manually link and tie meat products.
Operators in smallgoods plants require this unit where they are required to manually link and tie products such as sausages, frankfurts, salamis and Strasbourg.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
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 industry 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. Link and tie product | 1.1 Link and tie product at a rate similar to workplace production requirements 1.2 Link product in accordance with product specifications and workplace requirements 1.3 Link and tie product according to regulatory, workplace health and safety, and hygiene requirements 1.4 Hang product according to workplace requirements |
Evidence of Performance
The candidate must manually link and tie meat products.
The candidate must:
follow the requirements of the work instruction
work at production speed
link and tie product to workplace, health and safety, and hygiene requirements
handle knives safely and effectively (as required)
identify, remove and report defective products to workplace requirements
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
rationale for linking, tying and hanging products
workplace requirements for dealing with waste products and broken casings
applicable regulatory requirements
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 production conditions.
As a minimum, the following three forms of assessment must be used:
workplace demonstration
workplace referee’s observation of performance over time
quiz, question and answer
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.