Required skills

Ability to

demonstrate safe manualhandling techniques

identify contaminated product and take the appropriate corrective action according to workplace requirements

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

hygiene and Occupational Health and Safety OHampS requirements for breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

sequence for breaking carcases

relevant regulatory requirements

acceptable cutting lines to produce primary cuts to workplace requirements

primary cut specifications for beef sheep and one other species

major anatomical structures of the carcase of each species

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 under typical operating conditions

Context of and specific resources for assessment

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

Resources may include

charts and diagrams for cuts

specifications for primal cuts

Method of assessment

Recommended methods of assessment are

quiz of underpinning knowledge

simulation

workplace demonstration of competency for the assessor

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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

Primal cuts may:

Species must include beef, sheep and one of the following:

Workplace requirements may include:

Cutting lines

Assessing or quality indicators may include:

Cut specifications may be defined by:

Communication may include:

Hygienerequirements may include:

OH&S requirements may include:

Regulatory requirements may include: