Application
This unit is applicable to workers in abattoirs, knackeries and game processing plants. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Examine meat and offal for pet meat | 1.1. Meat and offal for pet meat is inspected for abnormalities or defects. 1.2. Abnormalities or defects are identified and appropriate action is taken according to workplace requirements. 1.3. Infected or affected products are isolated for disposal according to regulatory and workplace requirements. |
2. Prepare meat and offal for pet meat | 2.1. Meat and offal is prepared for pet consumption or further processing in accordance with regulatory and workplace requirements. 2.2. Product is trimmed and processed to meet customer specifications. |
3. Package and store pet meat | 3.1. Pet meat is packaged in tubs, bins or containers in accordance with regulatory and workplace requirements, and customer specifications. 3.2. Pet meat is stored in accordance with workplace requirements. |
Required Skills
Required skills |
Ability to: process meat and offal for pet food in accordance with work instructions, regulatory requirements and customer specifications process meat and offal for pet food to workplace requirements identify abnormalities or defects and take appropriate corrective action package and store pet food in accordance with regulatory, customer and workplace requirements comply with Occupational Health and Safety (OH&S)requirements for the processing of pet meat 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 |
Required knowledge |
Knowledge of: types of meat used for pet meat workplace and regulatory requirements related to the processing, packaging and storage of pet meat OH&S requirements for the processing of pet meat |
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 production speeds. |
Context of, and specific resources for assessment | Assessment must be conducted in a meat processing plant. |
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. | |
Offal may include: | bones brain cheek chitterlings diaphragm fat (tallow) glands heart kidney liver lungs small intestines stomach tail tendons tongue tripe. |
Abnormalities or defects may include: | abscesses grass seeds parasite damage pathological lesions. |
Workplace requirements may include: | disposal of waste products enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures the ability to perform the task to production requirements work instructions. |
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 regulations regarding meat processing. |
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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable