Application
This unit is applicable to workers processing runners in an abattoir. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Overview runner processing | 1.1. Steps in processing the runners are identified. 1.2. Uses of runners are identified. 1.3. Runner specifications, defects and grading are identified and explained. 1.4. Hygiene and sanitation requirements for the runner room are identified and complied with. 1.5. OH&S requirements for the runner room are identified and complied with. |
2. Hang digestive tract on carousel | 2.1. Digestive tract is taken from holding bins and hung on carousel, where part of work instructions. |
3. Strip runners from digestive tract | 3.1. Runners are stripped and placed in ringers according to workplace requirements. 3.2. Waste material on carousel is removed and placed in inedible bin or chute. |
4. Wash, grade and pack runners | 4.1. Runners are washed and excess water is stripped. 4.2. Runners are counted into bins. 4.3. Runners are inspected for defects and graded. 4.4. Brine mix or salt is added to bins and bins are sealed in accordance with workplace requirements. |
Required Skills
Required skills |
Ability to: comply with hygiene and sanitation requirements demonstrate measures to minimise contamination identify defects in runners including disease, damage and contamination store runners according to workplace procedures and specifications dispose of runners not fit for consumption in the appropriate chute or bin 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: hygiene and sanitation requirements runner specifications and grading sources of contamination and cross-contamination 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 the normal rate of production. |
Context of, and specific resources for assessment | Assessment must be conducted in a registered operating meat processing plant. |
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. | |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: personal protective equipment (PPE): 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 etc. |
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. |
Contaminants may include: | abscess disease damage. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing 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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable