Application
This unit is applicable to boning rooms, food services and meat retailing operations. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Determine customer needs | 1.1. Customer's needs are clarified through questioning and active listening to ensure specialised cuts are cut and trimmed correctly. 1.2. Other sources of information are utilised when necessary to ensure specialised cuts meet the needs of customers. |
2. Select meat for specialised cuts | 2.1. Meat is selected in accordance with quality requirements of specialised cuts. 2.2. Meat is selected from a minimum of two species. 2.3. Meat is selected from bone-in primals |
3. Prepare specialised meat cuts | 3.1. Meat is cut according to customer and workplace requirements. 3.2. Cuts are presented to customer requirements. |
4. Handle knife effectively | 4.1. Knife is handled safely, hygienically and effectively. |
5. Cost and price specialised cuts | 5.1. Specialised cuts are costed to include yield and labour costs. 5.2. Specialised cuts are priced to meet workplace requirements. |
Required Skills
Required skills |
Ability to: establish customer requirements by questioning, active listening and clarifiying of customer comments where applicable seek advice from appropriate sources when developing new cuts select and weigh meats for a range of specialised cuts prepare specialised meat cuts to Occupational Health and Safety (OH&S) and hygiene requirements identify sub-standard products and rectify as appropriate apply communication skills relevant to the task apply mathematical skills relevant to the task work individually and in a team explain food safety, Quality Assurance (QA) and product quality requirements for specialised cuts apply relevant OH&S and regulatory requirements |
Required knowledge |
what specialised cuts are food safety, QA and product quality requirements for specialised cuts requirements for a range of specialised cuts according to workplace and customer requirements types of specialised cuts to meet customer requirements relevant OH&S and regulatory requirements why meat retailers sell specialised cuts why customers request specialised cuts costing and pricing calculations |
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 over time and under typical operating and production conditions for the enterprise. Candidates must be able to prepare specialised cuts from a minimum of two species. Where the candidate does not prepare specialised cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal operating conditions or in a simulated environment. |
Method of assessment | Recommended methods of assessment include: verified work log or diary workplace project 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. | |
Specialised cuts may include: | Specialised cuts may include: beef cuts for specialised cooking requirements (e.g. beef schnitzel, club steak, New York steak) non-standard beef cuts listed in the AUS-MEAT Domestic Retail Beef Register pork cuts (e.g. Heart Foundation approved, moisture infused cuts, new fashion cuts) trim lamb and other non-standard lamb cuts cuts not included in the enterprise's usual range of products specific cuts requested by customers. |
Species include: | beef lamb pork veal any other species. |
Customer requirements may include: | depth of fat level of trim thickness or size. |
Workplace requirements may include: | enterprise-specific procedures and ethical standards standard operating procedures (SOPs) 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. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties speaking clearly and directly the use of communications technology own work and the wider work area reading and interpreting workplace documentation. |
Mathematical skills may include: | estimation and calculation use of calculators and computer software packages the use of familiar and unfamiliar complex formulas product formulations and specifications interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts, monitoring, adjusting and calibrating of formulas, specifications, outputs and equipment synthesising and analysing mathematical information from more than one source. |
Explanations may: | be presented orally, in writing using standard formats or using a range of communications technology and media include information from several sources present information in diagrammatic, tabular, graphic or pictorial formats require summaries of information for presentation to work colleagues use workplace, mathematical and technical language. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable