Application
This unit describes the skills and knowledge required to inspect the forequarter of the carcase and remove contamination.
This unit is applicable to workers in abattoirs, knackeries, boning rooms, further processing plants and game processing establishment.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Inspect the forequarter of the carcase and remove contamination | 1.1 Scan carcase according to workplace requirements 1.2 Trim forequarter to remove contamination according to workplace requirements 1.3 Identify types and sources of contamination and cross-contamination in the trimmings 1.4 Identify and fulfil workplace health and safety requirements 1.5 Dispose of trimmings according to workplace requirements 1.6 Report ongoing contamination issues according to workplace requirements |
Evidence of Performance
The candidate must inspect the forequarter of the carcase and remove contamination.
The candidate must:
trim forequarter to remove contamination according to work instructions
comply with hygiene and sanitation requirements
identify and apply relevant regulatory requirements
identify and fulfil workplace health and safety requirements when trimming
use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
the steps involved in scanning the carcase
hygiene and sanitation requirements
sources of contamination and cross-contamination
types of contamination
Assessment Conditions
Assessment must be demonstrated in meat processing plants, boning rooms, food services or wholesaling operations.
Competency must be demonstrated at normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.