Application
This unit is applicable to those grading carcases on slaughter floors or in chillers, boning rooms and game processing plants. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Sort and select carcase | 1.1. Carcase is sorted by customer specifications and workplace requirements. 1.2. Potential sources of contamination and cross-contamination are identified. 1.3. Contaminated carcases are identified and corrective action is taken. |
2. Grade carcase | 2.1. Elements of carcase specifications are identified and explained. 2.2. Carcase specifications are identified and explained. 2.3. Carcase is accurately measured for grading according to workplace requirements. 2.4. Carcase is graded according to workplace requirements, customer specifications and regulatory requirements. 2.5. Carcase is graded accurately using measuring devices and techniques according to workplace requirements. 2.6. Carcase is handled according to Occupational Health and Safety (OH&S) requirements. |
Required Skills
Required skills |
Ability to: grade carcases in accordance with workplace requirements and customer specifications demonstrate accurate recording of carcase grade descriptions work effectively as an individual and as part of a team take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology use relevant communication skills |
Required knowledge |
Knowledge of: hygiene and sanitation requirements methods of grading carcase according to specifications procedures for interpreting, recording and reporting measurement such as weight and fat depth commercial and regulatoryrequirements for accurate carcase grading workplace and customer specifications workplace requirements for grading OH&S requirements in relation to grading carcases |
Evidence Required
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 at normal chain speed. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. |
Method of assessment | Recommended methods of assessment include: quiz of underpinning knowledge workplace demonstration workplace referee or third-party 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 www.mintrac.com.au or telephone 1800 817 462. |
Range Statement
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. | |
Carcase may be described and recorded as follows: | age (dentition) breed butt shape fat feeding regimes sex weight. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Grading may include: | age of meat amount of fat colour and texture of fat colour of meat conformation meat cuts presence of blemishes sex texture of meat weight. |
Specifications may include: | customer requirements industry standards workplace procedures. |
Carcase may be measured using: | cut measure technique fat measuring device mathematical skills palpation visual appraisal. |
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 mesh aprons 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 etc. |
Communication skills may include: | listening and understanding sharing information speaking clearly and directly working with diverse individuals and groups. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state and territory regulations regarding meat processing. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable