This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game processing plants, wholesale and retail operations.

MTMPR201C

Prepare and operate bandsaw

ELEMENT

PERFORMANCE CRITERIA

1. Break carcase into specified cuts using a bandsaw

1.1. Cutting lines are followed for breaking of product according to Occupational Health and Safety (OH&S), hygiene, Quality Assurance (QA), and workplace requirements.

1.2. Carcase is cut into standard primal cuts according to workplace, OH&S, hygiene and QA requirements.

2. Cut product using a bandsaw

2.1. Product is cut according to workplace, OH&S, and hygiene and sanitation requirements.

3. Hang and store product

3.1. Product is hung according to workplace requirements.

3.2. Product is stored according to workplace requirements.

Required skills

Ability to:

demonstrate assembly and operation of a bandsaw to manufacturer's, workplace and OH&S requirements

demonstrate a safety check on the bandsaw

ensure the safety of team members while working with a bandsaw

report equipment faults, either verbally or in writing, according to workplace requirements

demonstrate hanging and hooking techniques according to OH&S, hygiene and sanitation, QA and workplace requirements

demonstrate storage and rotation of meat product according to workplace requirements

seek advice from appropriate resources before using bandsaw on new products

work effectively individually or as part of a team

use relevant communication skills

Required knowledge

Knowledge of:

primal cuts of carcase

principles of storage and rotation of product according to workplace and regulatory requirements

cutting lines for breaking carcase according to specifications

safety procedures related to use of bandsaw

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 over time and under typical operating and production conditions for the enterprise.

Where the candidate cannot use a bandsaw in their usual place of work they must complete the requirements of the Unit in an alternative work placement or in a simulated environment.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or off-the-job in a simulated environment.

Method of assessment

Recommended methods of assessment include:

simulation

verified work log or diary

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.

Products include:

beef cuts

chicken

frozen mince products

lamb cuts

pork cuts

soup bones.

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Primal cuts may include:

beef (e.g. shortloin, bone in blade, shin on bone, brisket, ribs)

lamb (e.g. forequarter, saddle, chump, short loin, leg, rib loin)

pig (e.g. forequarter, fore loin, rib loin, leg, belly, hand).

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.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Unit sector

This unit contains employability skills.