This unit is applicable to those boning small stock shoulders. Workers will be employed in boning rooms, food services, wholesale and retail operations. |
Sharpen knives | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Identify specifications for cuts | 1.1. Specifications for cuts are determined using cut descriptions according to regulatory standards, customer specifications and workplace requirements. |
2. Bone shoulder | 2.1. Primal cuts are sliced and removed from the carcase according to work instructions and specifications. 2.2. Primal cuts are sliced and removed from the carcase according to Occupational Health and Safety (OH&S) requirements including the safe and effective use of a knife and following safe manual handling techniques. 2.3. Primal lines are cut in compliance with regulatory requirements. 2.4. Meat safety and quality hazards are handled according to workplace procedures. 2.5. Primals are cut to maximise yield. |
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 |
Ability to: operate equipment in accordance with workplace requirements check and correct, where necessary, the accuracy of cutting lines 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 and identify primal cutting lines procedure for removal of all primals to desired specifications sources of contamination and cross-contamination and the ways of minimising it importance of and technique required to maximise yield from a carcase work instructions and dropped meat procedures carcase defects and appropriate corrective actions |
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 in an operating meat processing plant or facility at normal production speed. |
Context of, and specific resources for assessment | Assessment must occur in a registered meat processing plant or facility. |
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. | |
Specifications may: | be derived from AUS-MEAT customer requirements workplace requirements and relate to: age gender muscle groups species standard primals. |
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. |
Boning systems or methods may include: | mechanical de-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. |
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. |
Defects may include: | abscesses bruising ingesta pathological lesions product contamination. |
Equipment may include: | bandsaw bone cutters hooks knives pouches rise and fall platforms stands tables. |
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. |
Not Applicable