Application
This unit describes the skills and knowledge required to trim a selection of meat cuts in accordance with workplace specifications.
This unit applies to operators in smallgoods enterprises, meat retail and meat wholesale operations.
This unit must be delivered in the context of Australian meat industry processing standards and regulations.
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. 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. 1.3 Trim meat to customer specifications. |
2. Handle product hygienically | 2.1 Handle product to meet hygiene and sanitation requirements. |
3. Handle knife effectively | 3.1 Handle knife safely, hygienically and effectively. |
Evidence of Performance
Candidates must be observed trimming a selection of meat cuts in accordance with workplace specifications.
The candidate must:
prepare equipment appropriately prior to the commencement of the task
give examples of customer and workplace specifications for trimming meat
trim meat to specifications as follows:
for meat retailing, meat must include beef, sheep meat and one other species
for smallgoods manufacturing, meat must include a minimum of one species
use a knife to workplace, health and safety, and hygiene requirements
maintain a sharp knife
apply relevant communication skills
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene requirements for the handling of meat products
steps in sharpening a knife
workplace, health and safety and hygiene requirements for use of a knife
relevant regulatory requirements
Assessment Conditions
Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.
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.