MTMP3099B
Use standard product descriptions - sheep_goats

This unit covers the skills and knowledge required to utilise a standardised product description language such as AUS-MEAT.

Application

This unit is designed to give workers in boning rooms an understanding of how a standardised product description system is used in a specific workplace. It can be used to improve the skills and knowledge of product description for packers, slicers and boners.

This unit does not have to be delivered as part of an AUS-MEAT Standards Officer course (language). However it does align with the AUS-MEAT Statement of Attainment for the Sheep Specification course.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Identify anatomical features of a sheep or goat carcase

1.1. Directions on a carcase using the anatomical direction format are described.

1.2. Bones relevant to meat specifications in a sheep or goat skeleton are located and identified.

1.3. Relevant glands and cartilage on a sheep or goat carcase are located and identified.

1.4. Muscles relevant to sheep or goat specifications are located and identified.

2. Identify and name meat products using the standard product description

2.1. Nature and format of product specifications are explained.

2.2. Meat products are correctly identified, named and spelt using the standardised cut description.

2.3. Major muscles that make up each meat cut are identified.

2.4. Correct cutting lines for each product are identified using the anatomical terms to describe cutting lines.

2.5. Necessary changes required for any given meat product to comply with the company product description are identified.

Required Skills

Required skills

Ability to:

undertake measurements and checking against specification requirements

identify non-conforming product in accordance with specifications

apply relevant communication and problem-solving skills

work effectively as an individual and as part of a team

apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

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:

product specification requirements

corrective action procedures for non-conforming product

relevant OH&S, regulatory and workplace requirements

language specifications of sheep or goat product

product specification points

skeletal and anatomical structures and features of sheep or goat product to be specified

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 when applying the language to actual carcases and meat cuts.

Context of, and specific resources for assessment

Competency must be assessed in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

completion of standard AUS-MEAT assessment

workplace demonstration

quiz of underpinning knowledge

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.

Specifications may include:

approval system

AUS-MEAT

communication

measurement

technical accuracy.

Muscles may include cuts from:

forequarter (major)

hindquarter (major).

Products may include:

muscle content

points of specification

product compliance

product name.

Measurements and checking may include:

data collection

frequency

interpreting data

monitoring sheets

non-conforming product

sample size

taking measurements.

Communication skills may include:

applying numeracy skills to workplace requirements

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

writing to audience needs.

Problem-solving skills may involve:

developing practical and creative solutions to workplace problems

identifying opportunities and solutions that might not be obvious to others

solving problems individually or in teams

using numeracy skills to solve problems.

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

hygiene and sanitation requirements

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

federal, state and territory regulations regarding meat processing.

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.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable