MTMP2014C
Remove head

This unit covers the skills and knowledge required to remove the head either manually or with the aid of mechanical cutters. This unit may also be used to cover the competencies required to monitor and perform routine maintenance on automated head removing machinery.

Application

This unit is applicable to workers in a slaughter floor or knackery where heads are removed mechanically or manually.


Prerequisites

MTMPSR203A

Sharpen knives (when heads are removed manually)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Remove the head

1.1. Head is severed at the base of the jaw (i.e. the atlanto-occipital joint)

1.2. Head is removed in accordance with work instructions including, where relevant, compliance with Specified Risk Material (SRM) requirements

1.3. Head is removed according to Occupational Health and Safety (OH&S) requirements

1.4. Head is forwarded for further processing, or disposed of, according to workplace requirements

1.5. Machinery for removal of head is prepared, operated and maintained in accordance with work instructions (where this is relevant to a particular work instruction)

Required Skills

Required skills

Ability to:

use correct cutting lines for removing head

remove head in accordance with work instructions

use safe and hygienic knife skills to remove head (where manually removed)

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

comply with OH&S requirements related to removing head

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

basic anatomy of muscles, bones and joints of head for relevant species

cutting lines for removing head

how and when problems with equipment are reported

the work instruction for removing heads

relevant regulatory requirements

potential contamination and cross-contamination associated with removing head

issues associated with SRM material

Evidence Required

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

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

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

Competency must be demonstrated at normal chain speed.

Context of, and specific resources for assessment

Assessment of skills must take place during production time.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.


Range Statement

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.

Head removal may involve:

different mechanical and manual methods

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working and communicating with diverse individuals and groups

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable