This unit has application in a food production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of a portion saw.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare portion saw for operation

1.1. Safety guards and covers are in place

1.2. Pre-start checks are carried out as required by workplace requirements

2. Operate the portion saw to achieve required outcome

2.1. Portions to be cut are positioned

2.2. The portion is passed over the blade and cut to meet specifications

2.3. Equipment is monitored to identify variation in operating conditions

2.4. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements

2.5. Quality and accuracy of cuts is monitored to confirm that specifications are met

2.6. Equipment is inspected and cleaned according to workplace procedures

2.7. Work is conducted in accordance with workplace environmental guidelines

2.8. The work area is maintained according to housekeeping standards

2.9. Workplace records are maintained according to workplace recording requirements

Required skills

Ability to:

access workplace information to identify portion requirements

select, fit and use personal protective clothing and/or equipment, including use of mesh gloves or similar protective clothing

confirm supply of necessary poultry pieces, including inspecting and removing pieces of unacceptable quality

conduct pre-start checks, such as inspecting condition of the portion saw to identify blade sharpness and other signs of wear, cancelling isolation or lock outs as required, confirming that equipment is clean and all safety guards are in place and operational, and ensuring that lighting, guarding and signage around the saw are in position

collect portions to be cut

position portions to allow the blade to pass cleanly through

achieve cut accuracy to meet specifications and workplace standards with minimal waste

identify faulty equipment operation and/or blunt blades and take corrective action

respond to and/or report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock out/tag out procedures as required to take the portion saw and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

complete workplace records as required

inspect and clean portion saw and report maintenance issues as required

maintain work area to meet housekeeping standards

conduct routine maintenance, such as blade replacement according to enterprise procedures

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

quality specifications and characteristics required of portioned product

portion saw operating procedures, including correct positioning of guards, lighting and safe work practices when working with the saw

operational health and safety (OHS) hazards and controls, including limitations of protective clothing and equipment relevant to the work process

contamination/food safety risks associated with the automated cutting process and related control measures, including hygiene and sanitation requirements when handling product

grading/downgrading specifications for portioned product

the effect of outputs on downstream processes

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

procedures for cleaning and for reporting maintenance requirements

waste handling requirements and procedures

routine maintenance procedures where relevant

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

conduct pre-start checks on portion saw

start, operate, monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures to work practices.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment, including a mesh glove

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

portion saw and related equipment and services

carcasses/pieces to be cut into portions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Equipment

Equipment includes:

portion saw that is fixed in position

materials handling equipment as required

Unit sector

Operational

This unit contains employability skills.