This unit is applicable to workers in boning rooms, food services operations, wholesale and retail butchery. |
Nil | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Identify meat cut specifications | 1.1. Elements of meat cut specification are identified and explained. 1.2. Products are described to specification according to workplace procedures and customer requirements. |
2. Select products | 2.1. Products are correctly sorted and selected by specification according to workplace requirements. 2.2. Products are accurately measured to specification according to workplace procedures. 2.3. Out-of-specification product is identified and corrective action is taken according to work instructions. |
Required skills |
Ability to: sort products by specification demonstrate methods of accurately classifying product by measurement and describing products to specification identify out-of-specification meat cuts and take corrective action according to workplace requirements apply relevant Occupational Health and Safety (OH&S) requirements apply relevant regulatory requirements work effectively as an individual and as part of a team 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: methods of accurately classifying product by measurement and describing products to specification hygiene and sanitation requirements consequences of out-of-specification meat cuts being packed and despatched or sold to a customer relevant OH&S requirements relevant regulatory requirements cut and trim specifications employed in the workplace |
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 for the full range of meat cuts at a premises. |
Context of, and specific resources for assessment | Assessment documentation must be endorsed for species and cuts. |
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. |
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. | |
Specifications may be defined by: | customer specifications industry standards such as AUS-MEAT workplace procedures. |
Product may be sorted according to: | age of meat amount of fat any blemishes colour and texture of fat colour of meat confirmation meat cuts sex texture of meat weight. |
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. |
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 relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption requirements set out in AS EN 12442.2:2003 Australian Standard - Animal Tissues and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling state and territory regulations regarding meat processing. |
Unit sector |
This unit contains employability skills. |
Not Applicable