Elements and Performance Criteria
- Remove tenderloins
- Tenderloins are removed according to the work instructions.
- Tenderloins are removed safely and in accordance with workplace Occupational Health and Safety (OH&S) requirements.
- Tenderloins are inspected for defects and contamination.
- Tenderloins are trimmed or downgraded to 'inedible' where required.
- Tenderloins are stored in tubs correctly, where part of the work instructions.
- Knives are kept sharp.