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.
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
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
sources of contamination and cross-contamination for carcase splitting
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 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.
Workplace requirements may include:
Quality Assurance (QA) requirements
the ability to perform the task to production requirements
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
protective boot covers
protective hand and arm covering
protective head and hair covering
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
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
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
This unit contains employability skills.