Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to perform the 'Y' cut on sheep and goat slaughter floors.

This unit is applicable to those performing 'Y' cuts on sheep and goat slaughter floors.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

Pre-requisite Unit

AMPA3023 Explain opening cuts

AMPX209 Sharpen knives

Unit Sector

Elements and Performance Criteria

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMP3016B Perform ‘Y’ cut.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

The candidate must perform the 'Y' cut on sheep and goat slaughter floors.

The candidate must:

• demonstrate correct cutting lines
• open the pelt in accordance with the work instruction and at production speed
• apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
• apply relevant workplace health and safety, regulatory and workplace requirements

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

• equipment sterilisation requirements
• general economic impact of nicked, soiled or damaged hide or pelt and scored meat
• relevant work instructions for opening the foreleg and the brisket area
• relevant workplace health and safety, regulatory and workplace requirements
• general anatomy of carcase relevant to the task

Assessment Conditions

Assessment must occur in an operating meat processing plant.

Competency must be demonstrated under normal production conditions at the usual speed of production and according to workplace requirements.

As a minimum, the following three forms of assessment must be used:

• quiz of underpinning knowledge
• workplace demonstration
• workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7