Application
This unit covers the skills and knowledge required to select and sort meat products to specification in a meat establishment.
A skilled operator in a smallgoods establishment would sort meat prior to batching and further processing.
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. Sort products | 1.1 Correctly select products by specification according to customer and workplace requirements 1.2 Identify and deal with contaminated products according to workplace and hygiene requirements 1.3 Sort products by specification according to workplace requirements |
2. Classify products | 1.1 Accurately measure products to specification according to workplace requirements 1.2 Describe products to specification according to workplace requirements |
Evidence of Performance
Candidates must select and sort meat products to specification in a meat establishment.
Candidates must:
follow the requirements of the work instruction
work at production speed
identify a range of meat cuts related to sorting meat
consistently sort and classify meat products to:
customer requirements
hygiene and sanitation requirements
quality requirements
workplace health and safety requirements
workplace requirements
explain and demonstrate methods of accurately measuring and describing products to specification
use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
hygiene requirements for sorting meat
likely contaminants
regulatory requirements
workplace requirements for sorting meat
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.
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.