Application
This unit describes the skills and knowledge required to prepare and slice meat into finished meat cuts.
This unit is applicable to operators in smallgoods, food services and meat retail businesses where products are prepared for sale.
This unit must be delivered in the context of Australian meat industry standards.
All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards.
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.
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. Slice and trim meat in preparation for sale | 1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications 1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications |
2. Handle knife effectively | 2.1 Handle knife safely, hygienically and effectively |
Evidence of Performance
Candidates must be observed preparing and slicing meat into finished cuts.
For meat retailing:
prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.
For smallgoods manufacturing:
prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.
The candidate must:
demonstrate correct cutting, slicing and trimming techniques
use safe and effective knife skills
identify and name examples of finished meat cuts
apply relevant regulatory requirements
slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications
prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing
remove defects from products according to workplace and regulatory requirements
seek advice from relevant sources when working with new cutting equipment or products
use communication skills appropriate to the task
Evidence of Knowledge
The candidate must demonstrate a factual, technical and procedural knowledge of:
principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat
workplace requirements related to slicing meat
relevant 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 enterprise or production conditions or in a simulated environment.
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 current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.