List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Bar heads | 1.1 Identify steps involved in barring heads and removing cheek meat 1.2 Bar head according to workplace requirements 1.3 Identify and meet workplace health and safety requirements 1.4 Identify sources of contamination and cross-contamination |
2. Remove cheek meat | 2.1 Remove cheek meat according to workplace requirements. 2.2 Remove cheek meat in accordance with workplace health and safety requirements 2.3 Identify types and sources of contamination and cross-contamination 2.4 Forward edible cheek meat for further processing in accordance with workplace requirements 2.5 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements |
The candidate must bar heads and remove cheek meat.
The candidate must:
bar head according to workplace, health and safety, and hygiene and sanitation requirements
identify heads that have been passed for human consumption, condemned or downgraded to pet food
identify defects and contamination and take action according to workplace requirements
remove cheek meat in accordance with workplace requirements
forward edible cheek meat for further processing in accordance with workplace requirements
place trimmings or defects in inedible bins or chutes in accordance with workplace requirements
follow workplace health and safety requirements
apply relevant regulatory requirements
use communication skills relevant to work instructions
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and workplace health and safety requirements
sources of contamination and cross-contamination
steps involved in barring heads and removing cheek meat
uses of cheek meats
Assessment must be conducted in an operating slaughtering establishment.
Competency must be demonstrated at a rate that is the same as the speed of production.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.