This unit is applicable to workers in boning rooms, food service operations, smallgoods plants, wholesale and retail operations where a mechanical assisted boning system is utilised. |
Sharpen knives | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Identify specifications for cuts | 1.1. Specifications for cuts including those from the hindquarter and forequarter are identified using cut descriptions according to regulatory standards, customer and workplace requirements. |
2. Remove primal cuts from the carcase | 2.1. Primal cuts are removed from carcase including those from the hindquarter and forequarter according to work instructions and specifications. 2.2. Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including those associated with the activation and use of mechanical aids, 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 and workplace procedures. 2.5. Primals are cut to maximise yield. 2.6. Workplace requirements for the activation and use of mechanical aids are followed. |
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: confirm specifications including customer and workplace requirements demonstrate correct equipment set up, handling and basic maintenance requirements, where part of work instructions bone a carcase into a broad range of primal cuts from the forequarter and hindquarter in accordance with workplace requirements use mechanical aids in the boning process in accordance with workplace requirements identify contamination and handle according to workplace requirements check and correct the accuracy of cutting lines comply with OH&S requirements apply relevant communication skills work effectively as an individual and as part of a team take action to improve own 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 work instruction for the removal of all primals to desired specifications |
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 competence 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. | |
Specifications for cuts: | relate to muscle groups standard primal and be derived from: AUS-MEAT customer requirements species (including other large animals such as buffalo, deer and bison) workplace requirements. |
Workplace requirements may include: | enterprise-specific 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. |
OH&S requirements may include: | OH&S legal requirements enterprise OH&S policies, procedures and programs 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 hygiene and sanitation requirements relevant Australian Standards relevant regulations state and territory regulations regarding meat processing. requirements set out in AS4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products For Human Consumption. |
Contamination 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 | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Unit sector |
This unit contains employability skills. |
Not Applicable