Application
This unit describes the skills and knowledge required to break and cut products using a bandsaw.
This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game processing plants, wholesale and retail operations.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out according to workplace and hygiene requirements.
This unit applies to individuals who work under general supervision and exercise limited autonomy with 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.
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. Break carcase into specified cuts using a bandsaw | 1.1 Follow cutting lines for breaking of product according to workplace health and safety, hygiene, Quality Assurance (QA), and workplace requirements 1.2 Cut carcase into standard primal cuts according to workplace, workplace health and safety, hygiene and QA requirements |
2. Cut product using a bandsaw | 2.1 Cut product according to workplace, workplace health and safety, and hygiene and sanitation requirements |
3. Hang and store product | 3.1 Hang product according to workplace requirements 3.2 Store product according to workplace requirements |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time at production speed.
The candidate must:
assemble and operate a bandsaw to manufacturer's, workplace and workplace health and safety requirements
complete a safety check on the bandsaw
ensure the safety of team members while working with a bandsaw
report equipment faults, either verbally or in writing, according to workplace requirements
use hanging and hooking techniques according to workplace health and safety, hygiene and sanitation, QA and workplace requirements
store and rotate meat product according to workplace requirements
seek advice from appropriate resources before using bandsaw on new products
work effectively individually or as part of a team
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
primal cuts of carcase
principles of storage and rotation of product according to workplace and regulatory requirements
cutting lines for breaking carcase according to specifications
safety procedures related to use of bandsaw
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
Where the candidate cannot use a bandsaw in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.