This unit is applicable to workers making opening cuts in hides or pelts on a slaughter floor, in a knackery or in a game processing plant.

MTMPSR203A

Sharpen knives

MTMP3043B

Operate air knife

ELEMENT

PERFORMANCE CRITERIA

1. Explain opening cuts

1.1. Steps involved in opening carcase hide or pelt are identified in accordance with work instructions.

1.2. Sources of contamination and cross-contamination are identified in accordance with hygiene and sanitation policies.

1.3. Hygiene and sanitation requirements are identified.

1.4. Purpose of spear cuts is explained.

1.5. Quality implications of defective opening cuts for product and hide or pelt are identified and explained.

1.6. Occupational Health and Safety (OH&S) requirements associated with opening hides or pelts are identified and met.

Required skills

Ability to:

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant 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:

equipment sterilisation requirements

economic impact for the enterprise of nicked, soiled or damaged hides or pelts and scored meat

hygiene, sanitation and OH&S requirements

possible sources of contamination and cross-contamination during opening cut process

relevant work instructions

process of opening hide prior to removal

use of spear cuts in opening cuts

relevant workplace requirements

implications of poor opening cuts on product or hide quality

regulatory or importing country 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 under normal production conditions and at the normal speed of production.

Context of, and specific resources for assessment

Competency must be assessed in an operating processing 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:

chain fall out

contents of intestines

dust

excreta

hair

water.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace 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

head-wear

lifting assistance

mesh apron

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.

Workplace requirements may include:

enterprise-specific 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:

air knife

hand knife

hide puller

rise and fall platform.

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.

Unit sector

another opening cut unit

This unit contains employability skills.