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 hindquarter cuts, including those from the silverside, rumps and flanks, are identified using cut descriptions according to regulatory requirements, customer and workplace requirements. |
2. Remove primal cuts from hindquarter of carcase | 2.1. Primal cuts are removed from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications. 2.2. 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. 2.3. Primal lines are cut in compliance with regulatory requirements. 2.4. Meat safety and quality hazards are dealt with according to work instructions procedures. 2.5. Primals are cut to maximise yield. |
3. Identify and remove defects | 3.1. Defects and contamination are trimmed and dealt with according to workplace requirements. 3.2. Persistent defects are reported to supervisors in accordance with work instructions. |
Required Skills
Required skills |
Ability to: demonstrate procedure for boning a hindquarter into a broad range of primal cuts from the rump, silverside and flank of large stock in accordance with workplace requirements check and correct the accuracy of cutting lines use equipment safely and hygienically identify primals containing contamination or abnormalities and handle according to workplace 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 |
Required knowledge |
Knowledge of: structure of the carcase as it relates to cutting lines personal hygiene and dropped meat procedures primal cutting lines as they relate to the structure of the carcase primal specifications procedure for cuts required to maximise yield for a given carcase procedure for the removal of all primals to desired specifications OH&S 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 at the normal rate of production for that plant. |
Context of, and specific resources for assessment | Assessment must be conducted in a registered, operating 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: | be derived from: AUS-MEAT customer requirements species workplace requirements relate to: muscle groups standard primals. |
Hindquartercuts may include: | inside knuckle rump shin silverside striploin tenderloin or shortloin thick flank thin flank. |
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. |
Product may include: | chilled product hot boned product. |
Boning systems or methods may include: | mechanical de-boning quarter boning side boning table boning. |
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. |
Large stock may include: | buffalo camel bison deer. |
Equipment may include: | bandsaw bone cutters hooks knives pouches rise and fall platforms stands tables. |
Abnormalities or hazards may include: | abscesses bruising 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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable