This unit is applicable to slaughter floor and game processing plant operations. |
Sharpen knives (where applicable) | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Identify offal | 1.1. Different types of offal, including edible and inedible offal, are identified according to workplace requirements. |
2. Separate offal into edible and inedible offal | 2.1. Offal is separated and sorted into edible and inedible offal according to workplace requirements. 2.2. Offal that is fit for human consumption is identified and passed to appropriate area for processing according to workplace requirements. 2.3. Gall bladder is separated from liver. 2.4. Offal that may have sustained damage is washed, where applicable. 2.5. Condemned offal is identified according to inspection brands or marking. 2.6. Offal is placed in chutes or bins according to workplace requirements. |
Required skills |
Ability to: identify the various organs processed on the viscera table separate offal to hygiene and sanitation, workplace, Quality Assurance (QA) and Occupational Health and Safety (OH&S) requirements identify condemnation marks on offal handle offal to avoid bile, ingesta, excreta or content contamination dispose of inedible offal in appropriate bins or chutes 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, workplace, QA and OH&S requirements associated with separating offal on the slaughter floor impact of contamination of edible offal on further processing importance of accurate separation of offal on the viscera table 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 the workplace under normal production conditions. |
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. | |
Offal may include: | brain cheeks diaphragm, skirts and flares glands heart kidneys liver lungs penis small intestines spleen stomach(s) tail tendons testicles tongue tripe weasand or any other tissue recovered for human consumption or medical uses. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements 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 hygiene and sanitation requirements 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. |
Not Applicable