Application
This unit is applicable to workers performing rosette opening cuts. |
Prerequisites
Sharpen knives | ||
Explain opening cuts |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Open the hides or pelts | 1.1. Hides or pelts are opened around the shoulders. 1.2. Hides or pelts are opened in accordance with workplace instructions. 1.3. Hides or pelts are opened in accordance with Occupational Health and Safety (OH&S) requirements. |
2. Clear the hides or pelts | 2.1. Hides or pelts are cleared from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements. 2.2. Hides or pelts are cleared from shoulder area in accordance with OH&S requirements. 2.3. Hides or pelts are cleared without damaging the carcase, hides or pelts. |
Required Skills
Required skills |
Ability to: make rosette cuts cleanly, safely and hygienically according to work instructions demonstrate effective knife skills identify contamination and take corrective action in accordance with workplace requirements apply relevant communication skills work effectively as an individual and as part of a team apply relevant OH&S and regulatory 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: hygiene and sanitation requirements relevant work instructions, including those relating to knives impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business relevant OH&S and regulatory requirements sources of contamination and cross-contamination general anatomy of carcase relevant to the task |
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 an operating meat processing plant or facility at normal production speed. |
Context of, and specific resources for assessment | Assessment must occur in a registered meat processing plant or facility. |
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. |
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. | |
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. |
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. |
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. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Contamination may include: | chain fall out contents of intestines dust excreta hair water. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable