This unit is applicable to workers recovering cheek meat on slaughter floors or in a head room.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Bar heads

1.1. Steps involved in barring heads and removing cheek meat are identified.

1.2. Head is barred according to workplace requirements.

1.3. Occupational Health and Safety (OH&S) requirements are identified and met.

1.4. Sources of contamination and cross-contamination are identified.

2. Remove cheek meat

2.1. Cheek meat is removed according to workplace requirements.

2.2. Cheek meat is removed in accordance with OH&S requirements.

2.3. Types and sources of contamination and cross-contamination are identified.

2.4. Edible cheek meat is forwarded for further processing in accordance with workplace requirements.

2.5. Trimmings or defects are placed in inedible bins or chutes in accordance with workplace requirements.

Required skills

Ability to:

bar head according to workplace, OH&S and hygiene and sanitation requirements

remove cheek meat according to workplace, OH&S and hygiene and sanitation requirements

work cleanly to avoid the risks of contamination of the carcase

correctly place edible and inedible cheek meat according to workplace and 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

use communication skills appropriate to the task

Required knowledge

Knowledge of:

hygiene and OH&S requirements

sources of contamination and cross-contamination

steps involved in barring heads and removing cheek meat

uses of cheek meats

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 a rate that is the same as the speed of production.

Context of, and specific resources for assessment

Assessment must be conducted in an operating slaughtering establishment.

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.

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.

Defects may include:

dust, dirt, grass seed

ingesta

pathology.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

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.

Unit sector

This unit contains employability skills.