Application
This unit describes the skills and knowledge required to bar heads and remove cheek meat.
This unit is applicable to workers recovering cheek meat on slaughter floors or in a head room.
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. Bar heads | 1.1 Identify steps involved in barring heads and removing cheek meat 1.2 Bar head according to workplace requirements 1.3 Identify and meet workplace health and safety requirements 1.4 Identify sources of contamination and cross-contamination |
2. Remove cheek meat | 2.1 Remove cheek meat according to workplace requirements. 2.2 Remove cheek meat in accordance with workplace health and safety requirements 2.3 Identify types and sources of contamination and cross-contamination 2.4 Forward edible cheek meat for further processing in accordance with workplace requirements 2.5 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements |
Evidence of Performance
The candidate must bar heads and remove cheek meat.
The candidate must:
bar head according to workplace, health and safety, and hygiene and sanitation requirements
identify heads that have been passed for human consumption, condemned or downgraded to pet food
identify defects and contamination and take action according to workplace requirements
remove cheek meat in accordance with workplace requirements
forward edible cheek meat for further processing in accordance with workplace requirements
place trimmings or defects in inedible bins or chutes in accordance with workplace requirements
follow workplace health and safety requirements
apply relevant regulatory requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene and workplace health and safety requirements
sources of contamination and cross-contamination
steps involved in barring heads and removing cheek meat
uses of cheek meats
Assessment Conditions
Assessment must be conducted in an operating slaughtering establishment.
Competency must be demonstrated at a rate that is the same as the speed of production.
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.