Application
This unit describes the skills and knowledge required to operate and maintain machinery for tenderising meat cuts.
This unit is applicable to workers in boning rooms, wholesalers, food service operations and retail outlets.
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. Operate tenderiser | 1.1 Operate and maintain tenderiser according to workplace health and safety requirements and manufacturer's specifications 1.2 Tenderise meat to workplace requirements 1.3 Identify potential sources of contamination and manage contamination according to workplace requirements 1.4 Monitor flow of product according to workplace and Quality Assurance (QA) requirements |
Evidence of Performance
The candidate must operate and maintain machinery for tenderising meat cuts.
The candidate must:
follow the requirements of the work instruction
work at production speed
operate tenderiser in accordance with workplace requirements and manufacturer's specifications
monitor meat input and output in accordance with work instructions
carry out routine cleaning and maintenance in accordance with work instructions, manufacturer's specifications and hygiene and sanitation requirements
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
basic operating principles of meat tenderisers
workplace health and safety requirements related to meat tenderising
work instructions for operating tenderiser
relevant regulatory requirements
potential sources of contamination to the product
Assessment Conditions
Assessment must be conducted using meat prepared to a specification.
Competency must be demonstrated over a period of time and at a relevant rate of production.
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.