This unit is applicable to the slaughter floor task involving the freeing of the pelt from the forequarter of sheep or goats.
Elements and Performance Criteria
1. Open pelt
1.1. Pelt is opened in accordance with workplace requirements.
1.2. Pelt is opened in accordance with Occupational Health and Safety (OH&S) requirements.
2. Clear pelt
2.1. Pelt is cleared from around both forelegs in accordance with workplace requirements.
2.2. Pelt is cleared from shoulder area following OH&S requirements to avoid the risks of damage and contamination to the carcase.
use correct cutting lines
apply relevant OH&S and regulatory requirements
apply relevant communication skills
work effectively as an individual and as part of a team
take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology
general economic impact of nicked, soiled or damaged hide/pelt and scored meat
relevant work instructions for opening and clearing the foreleg and shoulder area
relevant OH&S and regulatory requirements
potential sources of contamination and cross-contamination
ways of minimising contamination
general anatomy of carcase relevant to the task
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 chain speed.
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 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.
Workplace requirements may include:
hygiene and sanitation requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production 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
protective boot covers
protective hand and arm covering
protective head and hair covering
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
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
working with diverse individuals and groups.
This unit contains employability skills.