Elements and Performance Criteria
- Trim carcase on retain rail
- Retain rail procedure is identified and explained.
- Defects that need trimming are identified under a meat inspector's supervision.
- Defects are trimmed in accordance with work instructions and meat inspector's direction.
- Defects are trimmed in accordance with hygiene and sanitation requirements.
- Defects are trimmed in accordance with Occupational Health and Safety (OH&S) requirements.
- Inspectors' requests are satisfied and yield maximised when defects are trimmed.
- Trimmings are disposed of in accordance with workplace requirements.