Application
This unit is applicable to workers removing the hide or pelt of animal from the rear legs in large and small stock. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Explain legging operation | 1.1. Elements of legging operation are identified and explained. 1.2. Sources of contamination and cross-contamination are identified and explained. 1.3. Specific hygiene and sanitation requirements for legging are identified. 1.4. Product or hide defects resulting from inaccurate cuts are identified. 1.5. Specific Occupational Health and Safety (OH&S) risks associated with the legging area are identified. |
Required Skills
Required skills |
Ability to: prepare and maintain equipment required during legging operation report equipment faults according to workplace requirements apply relevant communication skills work effectively as an individual and as part of a team apply relevant regulatory and workplace requirements take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: legging process use and importance of the spear cut during legging operations possible product or hide defects caused in legging operations consequences to product or hide of inaccurate opening cuts regulatory or importing country requirements relevant regulatory and workplace requirements sources of contamination and cross-contamination of product during legging process equipment used in legging and explain its purpose and care specific OH&S requirements in the legging area |
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 | This unit must be undertaken with another legging unit and cannot be assessed in isolation. |
Context of, and specific resources for assessment | Assessment must involve the understanding of workplace work instructions. |
Method of assessment | Recommended methods of assessment include: assignments quiz of underpinning knowledge simulation workplace project. 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. | |
Contamination may include: | excreta hair roll back spillage. |
Equipment may include: | cleaver hock cutter knife. |
Communication skills may include: | listening and understanding sharing information speaking clearly and directly working with diverse individuals and groups. |
Regulatory requirements may include: | Export Control Act relevant Australian Standards 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. |
Workplace requirements may include: | enterprise-specific requirements hygiene and sanitation requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
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 |
Co-Requisites
any other legging unit | ||
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable