Application
This unit is applicable to boning rooms and meat retail operations. |
Prerequisites
Sharpen knives | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Slice primal cuts to portion control specifications | 1.1. Cuts are selected to customer specifications to maximise yield. 1.2. Cuts are sliced to specified weight tolerances and for maximum yield. 1.3. Cuts are sliced to workplace, hygiene and Quality Assurance (QA) requirements. |
2. Handle knife effectively | 2.1. Knife is handled safely, hygienically and effectively. |
3. Package and label cuts to specifications | 3.1. Cuts are packaged to customer specifications and workplace requirements. 3.2. Cuts are labelled to customer specifications and workplace requirements. |
Required Skills
Required skills |
Ability to: select primal cuts for maximum yield and suitability to portion control specification demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species demonstrate safe use of bandsaw, as required demonstrate sorting procedures to gain maximum yield explain and demonstrate hygiene standards and procedures for preparing portion control cuts explain and demonstrate QA standards and procedures for preparing portion control cuts slice portions evenly apply mathematical skills relevant to the task explain and demonstrate correct procedure for achieving and maintaining weights while cutting identify sub-standard product and rectify appropriately demonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts and/or specifications work with team members explain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yield apply Occupational Health and Safety (OH&S) and regulatory requirements use communication skills relevant to the task |
Required knowledge |
Knowledge of: correct procedure for achieving and maintaining weights while cutting hygiene standards and procedures for preparing portion control cuts QA standards and procedures for preparing portion control cuts sorting procedures for achieving and maintaining weights while cutting to gain maximum yield pre-portioning processes criteria for selection of meat to suit specification hygiene requirements for preparation of cuts portion specification quality requirements for preparation of cuts relationship between primal cut size, dimensions, order specification and yield value of off-cuts OH&S and regulatory requirements |
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 conditions for the enterprise. Candidates must be able to demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species. |
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. |
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. | |
Portion control cuts may include: | blade or clod cube roll fillet or tenderloin round or flank rump striploin topside or inside. |
Customer specifications may include: | level of trim packaging specifications size per unit or cut thickness weight per unit or cut. |
Workplace requirements may include: | enterprise-specific requirements Standard Operating Procedures (SOPs) work instructions. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Species must be selected from the following: | cattle goats pigs sheep. |
Mathematical skills may include: | use of calculators and computer software packages estimation and calculation the use of familiar and unfamiliar complex formula 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 formula, specifications, outputs and equipment synthesis and analysis of 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. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coat sand 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. |
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 the use of communication technology own work and the wider work area reading and interpreting workplace documentation. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable