The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Primal cuts may: | differ according to: customer specifications end use species workplace specifications include: beef (rump, round or knuckle, silverside or outside, topside or inside, loin, shins, chuck, blade or clod, rib set, brisket and flank) deer (e.g. leg, rump, loin, shoulder and forequarters) goat (e.g. leg, shortloin, ribloin, chump, forequarters and breast) kangaroo (e.g. leg, tail butt, loin and shoulder) pigs (e.g. leg, rump, loin, foreloin, forequarters and belly or spring) sheep (e.g. leg, shortloin, ribloin, chump, forequarters and breast) veal (e.g. leg, loin, forequarters and shoulder). |
Workplace requirements may include: | ability to perform the task to production requirements enterprise-specific procedures hygiene and sanitation requirements OH&S requirements QA requirements Standard Operating Procedures (SOPs) work instructions. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Communication skills may include: | interacting with colleagues, superiors, customers, clients and external parties, and applying mathematical skills to workplace requirements communicating and working with people from a range of cultural, social and ethnic backgrounds empathising with customers and work colleagues interpreting the needs of internal and external customers listening and understanding, and speaking clearly and directly reading and interpreting workplace documentation own work area and wider work area sharing of information the use of communications technology the use of negotiation, persuasion and assertiveness skills writing to audience needs. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian standards requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory regulations regarding meat processing. |