MTMP3038C
Operate brisket cutter, saw

This unit covers the skills and knowledge required to cut the brisket prior to evisceration using a pneumatic cutter, saw or any other mechanical aid.

Application

This unit is applicable to workers opening the brisket prior to evisceration.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Prepare, clean and maintain equipment

1.1. Pre-operational checks of equipment are completed according to workplace requirements.

1.2. Routine cleaning, sterilisation and maintenance are performed in accordance with work instructions.

2. Operate brisket saw/scissors

2.1. Brisket saw or scissors is positioned in the score mark at the top of the brisket in accordance with work instructions.

2.2. Score mark is followed to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs in accordance with work instructions.

2.3. Occupational Health and Safety (OH&S) requirements are identified and complied with.

2.4. Corrective action procedures are followed in accordance with work instructions.

Required Skills

Required skills

Ability to:

cut brisket correctly in accordance with work instruction

apply relevant regulatory requirements

report equipment faults to supervisor in accordance with workplace requirements

take corrective action as required

apply relevant communication skills

work effectively as an individual and as part of a team

maintain, clean and sterilise brisket saw, cutter or scissors in accordance with work instructions

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:

corrective action if contamination or cross-contamination of the carcase occurs

OH&S requirements related to operating brisket saw, cutter or scissors

operation of brisket saw cutter or scissors

potential sources of contamination or cross-contamination

relevant regulatory requirements

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.

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

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, codes of practice etc.

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.

Communication skills may include:

listening and understanding

speaking clearly and directly

sharing information

working with diverse individuals and groups.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable