This unit is applicable to workers in abattoirs and knackeries. |
Sharpen knives | ||
Overview legging operation | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Make first leg cuts | 1.1. Strip of hide is removed along the hock of the first leg in accordance with work instructions. 1.2. Hide is opened down the inside of the first leg with minimum contamination in accordance with work instructions. 1.3. Compliance with Occupational Health and Safety (OH&S) requirements for the legging area is maintained. 1.4. Udders are completely removed from lactating females leaving supramammary lymph nodes in accordance with work instructions. 1.5. Pizzles and testicles are removed in males in accordance with work instructions. 1.6. Hands are washed and knives sterilised before and after trimming. 1.7. Milk spillage or any other contamination is trimmed and waste disposed of in accordance with work instructions. |
Required skills |
Ability to: cut the leg so that all cuts through the hide are directed outwards (spear cut) complete first leg opening cuts in accordance with work instructions apply relevant communication skills work effectively as an individual and as part of a team apply relevant regulatory and workplace requirements take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: methods used to achieve a hide with good shape and consistency equipment sterilisation requirements consequences of cutting the hide muscle structure and surfaces sources of contamination and cross-contamination relevant anatomy of the species processed |
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 be conducted on a slaughter floor or processing floor of a registered meat plant. |
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. | |
Contamination may include: | excreta hair roll back spillage. |
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. |
Communication skills may include: | listening and understanding sharing information speaking clearly and directly working with diverse individuals and groups. |
Regulatory requirements may include: | Export Control Act 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 state and territory regulations regarding meat processing. |
Workplace requirements may include: | enterprise-specific requirements hygiene and sanitation requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Equipment may include: | cleavers knives hock cutters. |
Unit sector |
This unit contains employability skills. |
Not Applicable