This unit is applicable to those performing legging on the hind legs of small stock.

MTMPSR203A

Sharpen knives

MTMP3011C

Overview legging operation

ELEMENT

PERFORMANCE CRITERIA

1. Open the pelt

1.1. Pelt is opened down the inside of the hind leg from the hock to the pit area in accordance with work instructions.

1.2. Pelt is opened applying the technique of cuts aimed outwards to minimise damage to tissue or pelt in accordance with work instructions.

2. Remove udders, testicles and pizzles

2.1. Pelt is opened between the tail and the cod or udder area, and pizzle and testicles or udder are removed with zero spillage in accordance with work instructions.

3. Remove the pelt

3.1. Pelt from the outside of the leg is removed down to the flank maintaining minimal damage to pelt or tissue in accordance with work instructions.

3.2. Hock is removed in accordance with workplace procedures and related equipment is sterilised to avoid cross-contamination, where this forms part of the work instruction.

Required skills

Ability to:

perform legging cuts in accordance with work instructions

direct all cuts through the pelt outwards (spear cuts)

achieve a hide with good shape and consistency using appropriate methods

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory and workplace requirements

comply with Occupational Health and Safety (OH&S) requirements for the legging area

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:

equipment sterilisation requirements

methods used to avoid contamination

impact of damage to the carcase on product quality

consequences of cutting the muscle structure and surfaces

relevant regulatory and workplace requirements

OH&S requirements for the legging area

sources of contamination and cross-contamination

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 production speed.

Context of, and specific resources for assessment

Assessment must be conducted in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

workplace project

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.

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

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.

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.

Equipment may include:

air knife

hand knife

hide puller

rise and fall platform.

Contamination may include:

chain fall out

contents of intestines

dust

excreta

hair

water.

Unit sector

This unit contains employability skills.