This unit is for skilled operators in a smallgoods establishment or for a tradesperson in a meat retail enterprise. Primal cuts may be prepared for sale or further processing.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Bone primal cuts

1.1. Primal cuts are boned to workplace, Occupational Health and Safety (OH&S), hygiene and sanitation, and Quality Assurance (QA) requirements.

2. Trim primal cuts

2.1. Primal cuts are trimmed to workplace, OH&S, hygiene and sanitation, and QA requirements.

3. Handle knife effectively

3.1. Knife is handled safely, hygienically and effectively.

Required skills

Ability to:

demonstrate correct use of Personal Protective Equipment (PPE) when boning

identify meat cuts specifications for:

meat retailing: a minimum of three species using cut descriptions according to customer specifications and regulatory requirements

smallgoods manufacturing: a minimum of one species

position cuts securely for boning

demonstrate safe and effective use of knives and other cutting tools when separating primals

use safe manual handling techniques

identify contaminated product and take corrective action according to workplace requirements

sterilise or sanitise equipment according to regulatory and workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

describe meat cut specifications using cut descriptions according to customer specifications and regulatory requirements

apply relevant regulatory requirements

seek advice from appropriate sources where necessary when working with new species, new technology or changed 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:

principles of hygiene and sanitation, and OH&S in relation to cutting meat product

food safety, QA and product quality requirements for boning primals

principles of cross-contamination in relation to cutting

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:

identify meat cut specifications for a minimum of three species using cut descriptions according to customer specifications and regulatory requirements.

For smallgoods manufacturing the candidate must be able to:

identify meat cut specifications for a minimum of one species.

Where the candidate does not prepare primal cuts 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 enterprise or production conditions or in a simulated environment.

Resources may include:

appropriate knives and breaking equipment

cutting lines

specifications for primals.

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.

Boning of primal cuts may include:

beef (.g. rump, round or knuckle, silverside or outside, topside or inside, loin, shins, chuck, blade or clod, rib set, brisket and flank)

deer (e.g. legs, rumps, loins, shoulders and forequarters)

goat (e.g. legs, shortloin, ribloin, chump, forequarters and breasts)

kangaroo (e.g. legs, tail butt, loins and shoulders)

pigs (e.g. legs, rumps, loins, foreloins, forequarters and belly/spring)

sheep (e.g. legs, shortloin, ribloin, chump, forequarters and breast)

veal (e.g. legs, loins, forequarters and shoulders).

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.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

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.

For meat retailing, select beef and sheep plus one other species from the following:

buffalo

emu

game

goat

pork

poultry

or any other species.

For smallgoods manufacturing, select a minimum of one species from:

beef

game

pork

poultry

sheep

any other species.

Communication skills may include:

applying numeracy skills to workplace requirements

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

interpreting the needs of internal or external customers

listening and understanding; speaking clearly and directly

reading and interpreting workplace-related documentation.

Cut specifications may be defined by:

customer specifications

industry standards.

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.