MTMP2024C
Prepare hide or pelt for removal

This unit covers the skills and knowledge required to complete the opening cuts on the points of a hide or pelt prior to removal. These include such cuts as marking the muzzle, marking the hocks and the fluffy anus cut on sheep.

Application

This unit is applicable to workers on a slaughter floor or in a knackery or game processing plant.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Explain opening cuts

1.1. Steps involved in opening hide or pelt are identified in accordance with workplace requirements.

1.2. Sources of contamination and cross-contamination are identified and managed according to workplace requirements.

1.3. Quality implications of defective opening cuts are identified and explained for product and hide.

2. Perform opening cuts

2.1. Opening cuts releasing the hide or pelt are performed in accordance with workplace requirements.

2.2. Opening cuts releasing the hide or pelt are performed in accordance with hygiene and sanitation requirements.

2.3. Opening cuts releasing the hide or pelt are performed in accordance with Occupational Health and Safety (OH&S) requirements.

2.4. Hide or pelt is freed to workplace requirements.

Required Skills

Required skills

Ability to:

demonstrate the performance of opening cuts to release the hide or pelt in accordance with work instructions, hygiene and sanitation and OH&S requirements

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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

Knowledge of:

the quality implications for product and hide of defective opening cuts

sources of contamination and cross-contamination

the steps involved in opening hide or pelt in accordance with work instructions

relevant regulatory requirements

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 needs to be conducted in the workplace.

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.

Different types of cuts may:

be used to free the extremities of the hide or pelt prior to pulling.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

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.

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