MTMP3060C
Operate leg boning machine

This unit covers the skills and knowledge required to operate a leg boning machine.

Application

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


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Perform preparatory cuts

1.1. Legs are selected for de-boning according to workplace specifications.

1.2. Legs are inspected for defects and trimmed or disposed of in accordance with workplace requirements.

1.3. Preparatory cuts are made prior to mechanical boning.

2. Prepare and maintain boning machinery

2.1. Routine checks and maintenance are performed according to manufacturer's requirements and work instructions.

2.2. Faulty or out-of-specification performance of machinery is reported to appropriate personnel.

3. De-bone legs

3.1. Legs are secured safely and securely.

3.2. Mechanical boning machinery is operated in accordance with work instructions, to minimise waste and meet workplace product quality requirements.

3.3. Occupational Health and Safety (OH&S) requirements are identified and followed.

3.4. Bones are disposed of in accordance with workplace requirements.

3.5. Workplace housekeeping requirements are completed.

Required Skills

Required skills

Ability to:

prepare leg boning machine for operation

perform preparatory cuts according to work instructions

trim defects as required in work instructions

disassemble, clean, sanitise and maintain machine to workplace requirements

operate boning machine including routine checks and maintenance included in workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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:

how yield is calculated and why it is important

hygiene and sanitation requirements for the operation of a mechanical boner

OH&S requirements for mechanical boning, include emergency shut-down procedures

specifications for mechanically boned leg product

purpose and location of preparatory cuts on leg to be boned

relevant regulatory requirements

work instructions relating to mechanical leg boning

potential defects and explain their causes

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.

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-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may be used in:

applying manufacturer's instructions

calculating specifications

cleaning and sanitising regimes and formulas

using digital or analogue controls

using material safety data sheets (MSDS)s.

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 regulations regarding meat processing.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable