Application
This unit is applicable to boning rooms, meat retailing and smallgoods enterprises. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Calculate yield of carcase or product as appropriate | 1.1. Total weight of product is calculated and recorded according to workplace requirements. 1.2. All components are weighed, including carcase, primal cuts and trimmings as appropriate, according to workplace requirements. 1.3. Calculations are performed to determine yield. 1.4. Tasks are performed in accordance with Occupational Health and Safety (OH&S), hygiene and workplace requirements. |
2. Record yield | 2.1. Yield is recorded in accordance with workplace requirements. |
Required Skills
Required skills |
Ability to: weigh whole carcase or product prior to cutting or trimming into components estimate yield to identify and rectify inaccurate calculations explain the principles of calculation of yield work individually and with team members apply relevant regulatory and OH&S requirements use communication skills relevant to the task use mathematical skills relevant to the task |
Required knowledge |
Knowledge of: principles of calculation of yield relevant regulatory and OH&S requirements steps in calculating yield |
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 competence 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 conditions for the enterprise. |
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: simulation 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. | |
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. |
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 colleagues use workplace, mathematical and technical language. |
Regulatoryrequirements may include: | Export Control Act Federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards. |
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 communication technology own work and the wider work area. reading and interpreting workplace documentation. |
Mathematical skills may include: | estimating to confirm general accuracy of calculations interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts manual calculations monitoring, adjusting and calibrating formula, specifications, outputs and equipment product formulation and specification synthesis and analysis of mathematical information from more than one source the use of calculators and computer software packages the use of familiar and unfamiliar complex formula. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable