Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to bar heads and remove cheek meat.

This unit is applicable to workers recovering cheek meat on slaughter floors or in a head room.

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

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 MTMP2096C Bar head and remove cheek meat.

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 bar heads and remove cheek meat.

The candidate must:

• bar head according to workplace, health and safety, and hygiene and sanitation requirements
• identify heads that have been passed for human consumption, condemned or downgraded to pet food
• identify defects and contamination and take action according to workplace requirements
• remove cheek meat in accordance with workplace requirements
• forward edible cheek meat for further processing in accordance with workplace requirements
• place trimmings or defects in inedible bins or chutes in accordance with workplace requirements
• follow workplace health and safety requirements
• apply relevant regulatory requirements
• use communication skills relevant to work instructions

Knowledge Evidence

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

• hygiene and workplace health and safety requirements
• sources of contamination and cross-contamination
• steps involved in barring heads and removing cheek meat
• uses of cheek meats

Assessment Conditions

Assessment must be conducted in an operating slaughtering establishment.

Competency must be demonstrated at a rate that is the same as the speed of production.

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