Application
This unit is used by meat tradespersons in the retail industry when required to separate carcases into primal cuts for further processing or preparation. |
Prerequisites
Sharpen knives | ||
Locate, identify and assess cuts |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Break carcase into primal cuts | Carcase is accurately separated into primal cuts according to workplace, Occupational Health and Safety (OH&S), Quality Assurance (QA) and hygiene requirements. |
2. Handle knife effectively | Knife is handled safely, hygienically and effectively. |
Required Skills
Required skills |
Ability to: prepare equipment for breaking carcase correctly and safely position or fasten carcase securely for separation demonstrate the separation of carcase into primal cuts on a range of meat cuts for a minimum of three species including beef, sheep and one other species, according to workplace, OH&S, and hygiene requirements and customer specifications use acceptable cutting lines to produce primary cuts to workplace requirements demonstrate safe manual-handling techniques apply relevant communication skills identify contaminated product and take the appropriate corrective action according to workplace requirements sanitise equipment according to workplace requirements work effectively as an individual and as part of a team apply relevant regulatory requirements take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: hygiene, OH&S or workplace requirements when breaking carcases quality requirements for breaking carcases principles of contamination in regard to primary cuts primary cut specifications for beef, sheep and one other species major anatomical structures of the carcase of each species relevant 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 and must include: breaking carcase into primal cuts for a minimum of three species, including beef and sheep identifying primary cut specifications for at least three species, including beef and sheep. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions or in a simulated environment. Resources may include: appropriate knives and breaking equipment cutting lines specifications for primals for three species, including beef and sheep. |
Method of assessment | Recommended methods of assessment are: 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. | |
Primal cuts may: | differ according to: customer specifications end use species workplace specifications include: beef (rump, round or knuckle, silverside or outside, topside or inside, loin, shins, chuck, blade or clod, rib set, brisket and flank) deer (e.g. leg, rump, loin, shoulder and forequarters) goat (e.g. leg, shortloin, ribloin, chump, forequarters and breast) kangaroo (e.g. leg, tail butt, loin and shoulder) pigs (e.g. leg, rump, loin, foreloin, forequarters and belly or spring) sheep (e.g. leg, shortloin, ribloin, chump, forequarters and breast) veal (e.g. leg, loin, forequarters and shoulder). |
Workplace requirements may include: | ability to perform the task to production requirements enterprise-specific procedures hygiene and sanitation requirements OH&S requirements QA 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 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. |
Hygiene requirements may include: | clean work wear each shift or day cleanliness of work area hand washing head covering personal hygiene sterilisation of equipment. |
Species must include: | beef sheep one other species, which may include: crocodile deer emu game meat goat kangaroo pig. |
Communication skills may include: | interacting with colleagues, superiors, customers, clients and external parties, and applying mathematical skills to workplace requirements communicating and working with people from a range of cultural, social and ethnic backgrounds empathising with customers and work colleagues interpreting the needs of internal and external customers listening and understanding, and speaking clearly and directly reading and interpreting workplace documentation own work area and wider work area sharing of information the use of communications technology the use of negotiation, persuasion and assertiveness skills writing to audience needs. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian standards 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. |
Cut specifications may be defined by: | customer specifications industry standards. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable