This unit is applicable to boning room and meat retail operations.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Bone game meat

1.1. Game meat is boned to customer specifications and workplace requirements.

1.2. Task is performed to Occupational Health and Safety (OH&S), hygiene and Quality Assurance (QA) requirements.

2. Handle knife effectively

2.1. Knife is handled safely, hygienically and effectively.

Required skills

Ability to:

identify the main parts of the carcase

demonstrate equipment used to bone carcase

work individually and with team members

apply relevant regulatoryrequirements

use communication skills appropriate to the task

Required knowledge

Knowledge of:

different methods of boning

equipment used to bone carcase

relevant regulatory requirements

main parts of the carcase

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 production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

simulation

verified work log or diary

workplace project

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.

Game meat may include:

crocodile

deer

emu

goat

kangaroo

ostrich

quail

wallaby.

Workplace requirements may include:

enterprise-specific requirements

standard operating procedures (SOPs)

work instructions.

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 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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

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

own work and the wider work area

reading and interpreting workplace documentation.

Unit sector

This unit contains employability skills.