Application
This unit is applicable to slaughter floors where hide pullers are not used and the hide is removed while the carcase is lying in a cradle. This unit may also cover bed dressing of buffalo and other large species of animals processed for either human consumption or pet food. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Position carcase | 1.1. Carcase is positioned correctly in cradle to provide good access by operators in accordance with workplace requirements. 1.2. Carcase is positioned in accordance with Occupational Health and Safety (OH&S) requirements. |
2. Complete opening cuts | 2.1. Opening cuts are performed in accordance with workplace requirements. 2.2. OH&S requirements are identified and met. 2.3. Hide is split correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing. 2.4. Carcase is flanked with both left and right sides split from the flank to the shoulder area. 2.5. Opening cuts are carefully made around both forelegs with incision from pit to hock. 2.6. Hide is cleared from both forelegs in accordance with workplace procedures. 2.7. Hide is opened to the neck along the length of the brisket. 2.8. Hide is cleared from both sides of neck and deep into the neck and shoulders clearing the brisket. |
3. Remove hide | 3.1. Hide is removed employing measures and techniques to avoid damage to, or contamination of, carcase. 3.2. Hide is disposed of in accordance with workplace requirements. 3.3. All operations are performed in accordance with OH&S requirements. |
Required Skills
Required skills |
Ability to: position carcase correctly in the cradle remove hide without damage to hide or carcase bed dress carcase according to work instructions work with bed dressing partner to remove hide smoothly and safely (where applicable) apply relevant OH&S and regulatory requirements operate, clean and maintain equipment according to workplace requirements apply relevant communication skills 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: general economic impact of nicked, soiled or damaged hide and scored meat importance of correctly placing carcase in cradle relevant work instructions relevant OH&S and regulatory requirements general anatomy of carcase relevant to the task |
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 speed. |
Context of, and specific resources for assessment | Assessment must occur in a registered 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. | |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements hygiene and sanitation 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 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. |
Contamination may result from: | chain fall out dust excreta fibre ingesta water. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements 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 federal, state and territory regulations regarding meat processing. |
Equipment may include: | cradle hand or air knife. |
Communication skills may include: | listening and understanding speaking clearly and directly sharing information working with diverse individuals and groups. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable