Prerequisites
Sharpen knives or | ||
Operate air knife. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare equipment | 1.1. Equipment is prepared and checked for operation according to workplace requirements. |
2. Position carcase | 2.1. Carcase is chained according to workplace and Occupational Health and Safety (OH&S) requirements. 2.2. Chains (hide puller) are attached to hide, where this forms part of work instructions. 2.3. Opening cuts are completed, where this forms part of work instructions. |
3. Operate hide puller | 3.1. Hide puller is operated to work instructions. 3.2. Rise and fall platform is operated to workplace requirements, where this forms part of work instructions. 3.3. Knife or air knife is used to ensure hide removal is carried out without damage to hide or carcase. 3.4. Compliance with OH&S requirements is achieved. 3.5. Hide is lowered and disconnected from chain, where this forms part of work instructions. |
Required Skills
Required skills |
Ability to: position carcase securely and safely, where part of work instructions comply with OH&S requirements operate a hide puller according to workplace requirements operate a hide puller to achieve a hide with good shape and consistency remove hide without damage to carcase use correct maintenance procedures for hide pulling equipment report defects when hides are not coming off cleanly to supervisor in accordance with workplace requirements apply relevant communication skills work effectively as an individual and as part of a team apply relevant 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: general operation of the puller work instructions potential for contamination and cross-contamination relevant regulatory requirements maintenance requirements for hide puller OH&S issues related to the operation of the hide puller |
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 at the normal rate of production. |
Context of, and specific resources for assessment | Assessment must be conducted on an operating slaughter floor. |
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. | |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements hygiene and sanitation 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 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 speaking clearly and directly sharing information 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 federal, state and territory regulations regarding meat processing. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable