This unit is applicable to workers required to process pig stomachs (maws). This may or may not involve scalding maws.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Wash and trim maws

1.1. Maws are inspected and rinsed according to work instructions.

1.2. Maws are trimmed of excess fat according to workplace specifications.

1.3. Maws are stored according to workplace requirements.

2. Tumble and drain maws

2.1. Maws are inspected and processed in a tumbler according to workplace work instructions.

2.2. Maws are inspected according to workplace Occupational Health and Safety (OH&S) requirements.

3. Scald maws

3.1. Maws are scalded according to work instruction, if required.

3.2. Scalding unit is operated according to workplace requirements, if required.

Required skills

Ability to:

wash, trim and inspect maws according to the work instruction and OH&S requirements

work efficiently in teams and individually

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:

maws specifications

relevant work instructions

relevant regulatory requirements

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 must occur in an operating tripe processing room.

Method of assessment

Recommended methods of assessment include:

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

workplace project

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.

Trim may:

have different specifications

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

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.

Unit sector

This unit contains employability skills.