Required skills

Ability to

demonstrate correct use of Personal Protective Equipment PPE when boning

identify meat cuts specifications for

meat retailing a minimum of three species using cut descriptions according to customer specifications and regulatory requirements

smallgoods manufacturing a minimum of one species

position cuts securely for boning

demonstrate safe and effective use of knives and other cutting tools when separating primals

use safe manual handling techniques

identify contaminated product and take corrective action according to workplace requirements

sterilise or sanitise equipment according to regulatory and workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

describe meat cut specifications using cut descriptions according to customer specifications and regulatory requirements

apply relevant regulatory requirements

seek advice from appropriate sources where necessary when working with new species new technology or changed 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

Knowledge of

principles of hygiene and sanitation and OHampS in relation to cutting meat product

food safety QA and product quality requirements for boning primals

principles of crosscontamination in relation to cutting

relevant 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

For meat retail the candidate must be able to

identify meat cut specifications for a minimum of three species using cut descriptions according to customer specifications and regulatory requirements

For smallgoods manufacturing the candidate must be able to

identify meat cut specifications for a minimum of one species

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

Resources may include

appropriate knives and breaking equipment

cutting lines

specifications for primals

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

Boning of primal cuts may include:

Workplace requirements may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

For meat retailing, select beef and sheep plus one other species from the following:

For smallgoods manufacturing, select a minimum of one species from:

Communication skills may include:

Cut specifications may be defined by:

Regulatory requirements may include: