Required skills

Ability to

identify meat cuts according to label on cartons as appropriate

identify primal cuts correctly by species and cut according to workplace specifications for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

apply relevant regulatory requirements

select and handle products according to Occupational Health and Safety OHampS requirements

select cuts correctly by species and cut according to workplace requirements for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

Identify cuts correctly by species and cut according to workplace specifications for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

select primal cuts correctly by species and cut according to workplace requirements for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

Required knowledge

Knowledge of

primal cuts used for different cuts of meat for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

principles of product selection by species primal and cut type for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and cuts for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

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 and production conditions for the enterprise

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

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 may occur on or offthejob

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

workplace demonstration

workplace referee or thirdparty 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 wwwmintraccomau or telephone

Species may include:

Specifications may be defined by:

Workplace requirements may include:

Regulatory requirements may include:

OH&S requirements may include:

Categories of meat include: