Application
This unit is applicable to workers in boning rooms, food service operations, smallgoods plants, wholesale and retail operations. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
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. Slice and trim primary meat cuts | 2.1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions. 2.2. Occupational Health and Safety (OH&S) requirements are met including the safe and effective use of knives and safe manual handling techniques. 2.3. Dropped meat procedures are followed in accordance with workplace requirements. |
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
Required skills |
Ability to: 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 |
Required knowledge |
Knowledge of: primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements basic anatomy of small stock relevant to cutting lines how yield is calculated and why it is important regulatory requirements as they relate to carcase cutting lines relevant specifications for meat cuts sliced and trimmed from legs |
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 for that plant. |
Context of, and specific resources for assessment | Assessment must be conducted in an operating and registered meat processing plant or premises. |
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. | |
Specifications may : | include cutting lines fat depth length and weight ranges muscle groups. be derived from: AUS-MEAT customer requirements fat trim depth species workplace requirements. |
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. |
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. |
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. |
Communication skills may include: | listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Small stock may include: | goats kangaroos pigs sheep. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable