This unit applies to operators in smallgoods enterprises, meat retail and meat wholesale operations.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Trim meat to workplace specifications

1.1. Meat is trimmed to workplace specifications.

1.2. Meat is trimmed to Occupational Health and Safety (OH&S), hygiene and sanitation, and workplace requirements.

1.3. Meat is trimmed to customer specifications.

2. Handle product hygienically

2.1. Product is handled to meet hygiene and sanitation requirements.

3. Handle knife effectively

3.1. Knife is handled safely, hygienically and effectively.

Required skills

Ability to:

prepare equipment appropriately prior to the commencement of the task

give examples of customer specifications for trimming meat

give examples of workplace specifications for trimming meat

trim meat to specifications as follows:

for meat retailing, meat must include beef, sheep meat and one other species

for smallgoods manufacturing, meat must include a minimum of one species

use a knife to workplace, OH&S and hygiene requirements

maintain a sharp knife

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory 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:

hygiene requirements for the handling of meat products

hygiene requirements for use of a knife

OH&S requirements for use of a knife

workplace requirements for use of a knife

relevant regulatory requirements

steps in sharpening a knife

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 under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Meat retailing:

trim meat for a minimum of two species (including beef and sheep) to specification, workplace and regulatory requirements.

Smallgoods manufacturing:

trim meat for one species to specification, workplace and regulatory requirements.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

Resources may include:

knives

knife equipment specifications

real workplace.

Method of assessment

Recommended methods of assessment are:

demonstration e.g. knife skills, trimming

observation over time with workplace referee or third party assessor

verified work log or diary.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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.

Workplace specifications may include:

dicing for further processing

removing connective tissue prior to further processing

trimming excess fat

trimming excess meat from 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

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Knives include:

boning knives

skinning knives

steak knives.

For meat retailing, species must include beef, sheep and one other species from the following:

buffalo

emu

game

goat

pork

poultry

any other species.

For smallgoods manufacturing, must include a minimum of one species from the following:

beef

pork

sheep

or any other species.

Communication skills include:

applying numeracy to workplace requirements

communicating and working with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

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

state regulations regarding meat processing.

Unit sector

This unit contains employability skills.