Unit of competency
Modification History
|
Release |
TP Version |
Comment |
|
1 |
AMPv2.0 |
Initial release |
Application
This unit describes the skills and knowledge required to de-rind pork meat cuts using a mechanical aid.
This unit is applicable to workers in pork boning rooms, wholesalers or food service operations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
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
Nil.
Unit Sector
Elements and Performance Criteria
Element |
Performance criteria |
|
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
|
1. Operate de-rinder |
1.1 Operate machinery in accordance with workplace requirements and manufacturer's specifications 1.2 Operate machinery in accordance with workplace health and safety requirements 1.3 Maintain machinery in accordance with work instructions 1.4 Monitor meat cuts for defects and contamination 1.5 Monitor output to ensure compliance with Quality Assurance (QA) requirements |
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 MTMP2044B De-rind meat cuts.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
