Required skills

Ability to

select primal cuts for maximum yield and suitability to portion control specification

demonstrate cutting slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species

demonstrate safe use of bandsaw as required

demonstrate sorting procedures to gain maximum yield

explain and demonstrate hygiene standards and procedures for preparing portion control cuts

explain and demonstrate QA standards and procedures for preparing portion control cuts

slice portions evenly

apply mathematical skills relevant to the task

explain and demonstrate correct procedure for achieving and maintaining weights while cutting

identify substandard product and rectify appropriately

demonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts andor specifications

work with team members

explain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

apply Occupational Health and Safety OHampS and regulatory requirements

use communication skills relevant to the task

Required knowledge

Knowledge of

correct procedure for achieving and maintaining weights while cutting

hygiene standards and procedures for preparing portion control cuts

QA standards and procedures for preparing portion control cuts

sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

preportioning processes

criteria for selection of meat to suit specification

hygiene requirements for preparation of cuts

portion specification

quality requirements for preparation of cuts

relationship between primal cut size dimensions order specification and yield

value of offcuts

OHampS and 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

Candidates must be able to demonstrate cutting slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

verified work log or diary

workplace assignment

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

Portion control cuts may include:

Customer specifications may include:

Workplace requirements may include:

Hygiene and sanitation requirements may include:

Species must be selected from the following:

Mathematical skills may include:

Explanations may:

OH&S requirements may include:

Regulatory requirements may include:

Communication skills may include: