This unit is applicable to workers in abattoirs, boning rooms, knackeries, food services, smallgoods plants, wholesale and retail operations.

MTMPR201C

Prepare and operate a bandsaw

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. Break carcase using a bandsaw

2.1. Carcase is positioned securely and safely.

2.2. Carcase is split then shoulders, middles and legs are removed according to work instructions and specifications.

2.3. Carcase is split in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe use of a bandsaw.

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

Ability to:

break a carcase using a bandsaw according to work instructions and specifications for one or more species

check and adjust the accuracy of cutting lines

use correct techniques for handling hot and/or chilled product

identify primals containing a 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:

cutting lines as they relate to the structure of the carcase

dropped meat procedures

how yield is calculated and why it is important

procedure for removal of all primals to desired specifications

work instructions for breaking a carcase in the workplace

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.

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.

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.

Product may include:

chilled product

different species

hot boned product.

Abnormalities or hazards may include:

abscesses

bruising

ingesta

pathological lesions

product contamination

species.

Communication skills may include:

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.