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.

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

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.