This unit is applicable to meat retailing enterprises.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Prepare work bench for use

1.1. Work bench is cleared of other species and products.

1.2. Work bench is cleaned in accordance with hygiene and workplace requirements.

2. Bone poultry

2.1. Poultry is secured for boning.

2.2. Poultry is boned to maximise yield using hand knives to workplace and hygiene requirements.

3. Separate poultry into bone-in products

3.1. Poultry is secured for cutting.

3.2. Poultry is separated into a range of bone-in products to workplace and hygiene requirements.

4. Identify and separate contaminated product

4.1. Product is checked for contamination and non-compliance to workplace and hygiene requirements.

4.2. Contaminated or non-compliant product is separated and corrective action is taken.

Required skills

Ability to:

cut product according to workplace, Occupational Health and Safety (OH&S) and hygiene requirements

demonstrate correct cutting, slicing and trimming techniques

demonstrate cutting lines to produce cuts to workplace requirements

demonstrate safe and effective knife skills

bone poultry safely, effectively, and with consideration for maximising yield

demonstrate the ability to work with team members

explain hygiene requirements specific to poultry (e.g. salmonella risk)

operate and clean equipment according to workplace requirements

remove defects from products according to workplace, hygiene and regulatory requirements

use communication skills appropriate to the task

Required knowledge

Knowledge of:

hygiene requirements specific to poultry (salmonella risk)

boning procedure

OH&S implications of the slippery and moist nature of poultry

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 conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

workplace assignment

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.

Hygiene requirements may include:

hygiene requirements specific to poultry

relevant government regulations

workplace requirements.

Workplace requirements may include:

enterprise-specific requirements

Standard Operating Procedures (SOPs)

work instructions.

Poultry may include:

chickens

ducks

geese

pheasant

quail

turkeys.

Boned products may include:

breast fillets

tenderloins

thigh fillets

trimmings.

Bone-in products may include:

breasts

drumsticks

lovely legs

marylands

mini-drummies

thighs

wings.

OH&Srequirements 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/muffs

eye and facial protection

head-wear

lifting assistance

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.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Equipment may include boning cones.

Regulatory requirements may include:

Export Control Act

relevant Australian Standards

state and territory regulations regarding meat processing and food handling.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

relate to own work and the wider work area

reading and interpreting workplace documentation.

Unit sector

This unit contains employability skills.