This unit is applicable to slaughter floor operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Identify the types of offal

1.1. Types of offal are identified.

1.2. Sources of contamination and cross-contamination of offal are identified.

1.3. Consequences of damage or contamination of offal are explained.

2. Identify the flow of offal and processing steps on the slaughter floor

2.1. Steps for handling offal on the slaughter floor are followed.

2.2. Procedures for inspecting offal are identified.

2.3. Chutes and bins used for edible and inedible offal are identified.

3. Identify the requirements for processing offal on the slaughter floor

3.1. Workplace, regulatory and OH&S requirements for workers handling offal are identified and followed.

Required skills

Ability to:

identify condemnation marks on offal

identify edible offal

identify the various organs processed on the viscera table

work efficiently in teams and individually

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:

inspection process

contamination to offal caused by bile, ingesta, excreta or paunch content

procedures for the disposal of inedible offal in appropriate bins or chutes

workplace, OH&S, hygiene and sanitation, and Quality Assurance (QA) requirements related to processing offal on the slaughter floor

sources of contamination

general uses of offal

impact of contamination of edible offal on further processing

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 the workplace under normal production conditions.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

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.

Offal may be from various species of animals and may include:

brains

head meat

kidney

lips

liver

oesophagus

pancreas

pituitary glands

pizzles

rectum

runners

sweet runners

tail

tendons

testicles

tongue root and tongue

trachea

uterus

weasand.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

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.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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, codes of practice etc.

Unit sector

This unit contains employability skills.