This unit is used by smallgoods operators and meat tradespersons in the retail industry when required to separate primal cuts for further processing or preparation.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Break carcase into primal cuts

1.1. Carcase is accurately separated into primal cuts according to workplace, Occupational Health and Safety (OH&S), Quality Assurance (QA) and hygiene requirements.

2. Handle knife effectively

2.1. Knife is handled safely, hygienically and effectively.

Required skills

Ability to:

identify the major anatomical structures of the carcase of each species

identify primary cut specifications for:

meat retailing: beef and at least two species of small stock

smallgoods manufacturing: at least one species

prepare equipment for breaking carcase correctly and safely

position or fasten carcase securely for separation

demonstrate the separation of carcase into primal cuts on a range of meat cuts (minimum of three species for meat retailing and one for smallgoods manufacturing), according to workplace, OH&S, and hygiene requirements and customer specifications

use acceptable cutting lines to produce primary cuts to workplace requirements

identify contaminated product and take the appropriate corrective action according to workplace requirements

demonstrate safe manual handling techniques

sanitise equipment according to workplace requirements

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, OH&S or workplace requirements when breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

relevant regulatory requirements

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.

For meat retail the candidate must be able to::

break carcase into primal cuts for a minimum of three species (including beef and sheep)

identify primary cut specifications for beef and at least two species of small stock.

For smallgoods manufacturing the candidate must be able to:

break carcase into primal cuts for a minimum of one species

identify primary cut specifications for at least one species.

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:

appropriate knives and breaking equipment cutting lines; specifications for primals for two species.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

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.

Primal cuts may:

differ according to

customer specifications

end use

species

workplace specifications.

include:

beef - rump, round or knuckle, silverside or outside, topside or inside, loin, shins, chuck, blade or clod, rib set, brisket, flank

deer - legs, rumps, loins, shoulders, forequarters

goat - legs, shortloin, ribloin, chump, forequarters, breasts

kangaroo - legs, tail butt, loins, shoulders

pigs - legs, rumps, loins, foreloins, forequarters, belly/spring

sheep - legs, shortloin, ribloin, chump, forequarters, breast

veal - legs, loins, forequarters, shoulders.

Workplace requirements may include:

enterprise-specific procedures

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

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 requirements may include:

clean work wear each shift or day

cleanliness of work area

hand washing

head covering

personal hygiene

sterilisation of equipment.

Cut specifications may be defined by:

customer specifications

industry standards.

For meat retailing, carcases must include beef, sheep and one of the following species:

crocodile

deer

emu

game meat

goat

kangaroo

pigs

or any other species.

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

beef and/or veal

deer

game meat

goat

kangaroo

pork

sheep and/or lamb

any other species.

Communication may involve:

applying mathematical skills to workplace requirements

communicating and working with people from a range of cultural, social and ethnic backgrounds

listening and understanding; speaking clearly and directly

reading and interpreting workplace-related documentation

the use of communications technology.

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 and territory regulations regarding meat processing.

Unit sector

This unit contains employability skills.