This unit is applicable to meat retailing, food services and smallgoods enterprises.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Prepare meat for rolling, sewing and netting

1.1. Meat is prepared for rolling, sewing and netting according to workplace, hygiene, Occupational Health and Safety (OH&S) and Quality Assurance (QA) requirements.

2. Roll meat

2.1. Meat is rolled according to product and customer specifications, workplace, hygiene and QA requirements.

3. Sew, net and tie meat

3.1. Meat is sewn, netted and tied according to workplace, OH&S, hygiene and QA requirements, and product and customer specifications.

Required skills

Ability to:

explain meat preparation for rolling

operate netting machines

roll, tie, sew and net meats to accepted workplace standard

use different techniques to tie meat

identify sub-standard products and rectify

work individually and with team members

apply relevant regulatory requirements

seek advice from appropriate sources, as necessary, when working with new products

use communication and mathematical skills appropriate to the task

work with team members to develop new products

Required knowledge

Knowledge of:

use of netting

meat preparation for rolling

relevant regulatory requirements

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 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:

verified work log or diary

workplace assignment

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.

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.

Meat used for rolling, sewing and netting may include:

beef (e.g. brisket, rib sets and loins)

pork (e.g. forequarters, foreloins, loins, legs, belly or spring)

sheep (e.g. shoulders, forequarters, loins, breasts and legs).

Workplace requirements may include:

enterprise-specific requirements

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.

Tying may include:

netting

sewing

skewering

string tying.

Explanations may:

be presented orally, in writing using standard formats or using a range of communication 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.

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

own work and the wider work area

reading and interpreting workplace documentation.

Unit sector

This unit contains employability skills.