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

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Perform preparatory cuts

1.1. Trunks are taken from the chain and selected for de-boning according to workplace specifications.

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

1.3. Preparatory cuts along the spine are made prior to mechanical boning in accordance with work instructions.

2. De-bone trunks mechanically

2.1. Trunk is positioned in accordance with work instruction.

2.2. Mechanical trunk boning machinery is operated in accordance with work instructions.

2.3. Routine equipment and bone checks, cleaning and maintenance are performed according to work instructions.

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

2.5. Bones and trunk meat are disposed of in accordance with workplace requirements, keeping the work area neat and tidy.

2.6. Out-of-specification performance by the boning machinery is reported to supervisor in accordance with work instructions.

Required skills

Ability to:

prepare and operate machinery according to manufacturer's specification and workplace requirements

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

monitor and report machinery performance

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:

cutting lines for preparatory cuts

how yield is calculated and why it is important

specifications for trunks to be de-boned

relevant personal hygiene and OH&S requirements

relevant regulatory requirements

work instruction.

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.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

reading and interpreting workplace-related documentation

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

speaking clearly and directly

sharing information

working with diverse individuals and groups.

Mathematical skills may include:

applying manufacturer's instructions

calculating and applying specifications

using cleaning and sanitising regimes and formulae

using digital or analogue controls

using Material Safety Data Sheets (MSDS)s.

Regulatoryrequirements 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.

Unit sector

This unit contains employability skills.