Split carcase

This unit covers the skills and knowledge required to split the carcase.


This unit is applicable to those whose duties include splitting a carcase either manually or using a mechanical saw.



Elements and Performance Criteria



1. Clean and prepare equipment

1.1. Equipment is sterilised and checked to ensure it is in operational order according to workplace and Occupational Health and Safety (OH&S) requirements.

1.2. Saw is cleaned and maintained according to work instructions.

2. Operate saw

2.1. Saw is used to split carcase according to customer specifications and workplace requirements.

2.2. Carcase is split according to OH&S requirements.

Required Skills

Required skills

Ability to:

split carcases accurately and in accordance with workplace and OH&S requirements

work effectively as an individual and as part of a team

perform routine cleaning and maintenance as specified in the work instructions

take action to improve own work performance as a result of self-evaluation, feedback from others, in response to changed work practices or technology

use communication skills relevant to the task

Required knowledge

Knowledge of:

routine maintenance that forms part of the work instructions for splitting the carcase

operation of the carcase splitting saw (where applicable)

problems caused by soft siding carcases

relevant work instructions and Standard Operating Procedures (SOPs)

OH&S requirements for operating, cleaning and maintaining the saw

regulatory requirements

sources of contamination and cross-contamination for carcase splitting

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 in accordance with workplace requirements.

Carcases must be split accurately with no soft siding.

Context of, and specific resources for assessment

Competency must be assessed at the normal speed of production and over a period of time.

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 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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements


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


lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering


waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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

Employability Skills

This unit contains employability skills.

Licensing Information

Not Applicable