This unit is applicable to workers boning small stock legs in boning rooms, food services operations, smallgoods plants, wholesale and retail operations.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Identify specifications for cuts

1.1. Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

2. Bone leg

2.1. Primal cuts are sliced and removed from leg according to work instructions and specifications.

2.2. Primal lines are cut in compliance with regulatory requirements.

2.3. Meat safety and quality hazards are handled according to workplace procedures.

2.4. Primals are cut to maximise yield.

2.5. Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

3. Identify and remove defects

3.1. Defects are identified, removed and reported according to government regulations and workplace standards.

3.2. Persistent defects are reported to supervisor in accordance with work instructions.

Required skills

Ability to:

bone out the legs according to specifications and work instructions

check the accuracy of cutting lines

identify contamination and take corrective action

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

identify finished primal cuts

comply with OH&S requirements

apply relevant communication skills

work effectively as an individual and as part of a team

use equipment correctly

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

dropped meat procedures

OH&S requirements for boning small stock

procedure for cuts required to maximise yields for a given carcase

structure of the carcase and identify cutting lines

work instruction for the removal of all primals to desired specifications

workplace and customer specifications

carcase defects and corrective actions to be taken

sources of contamination and cross-contamination and the ways of minimising the contamination.

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 a normal rate of production.

Context of, and specific resources for assessment

Assessment must be conducted in a registered operating 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.

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.

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.

Specifications may:

be derived from

AUS-MEAT

customer requirements

workplace requirements

and may relate to

muscle groups

standard primals.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Boning systems or methods may include:

mechanical de-boning

quarter boning

side boning

table boning.

Product may include:

chilled product

hot boned product.

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.

Defects may include:

abscesses

bruising

excreta

ingesta

pathological lesions

product contamination.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups.

Equipment may include:

bandsaws

hooks

knives

pouches

stands

tables.

Small stock may include:

goats

kangaroos

pigs

sheep

any other species processed for human consumption.

Unit sector

This unit contains employability skills.