Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to eviscerate an animal carcase.

This unit is applicable to workers eviscerating carcases in a registered meat processing plant.

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

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 MTMP3037C Eviscerate animal carcase.

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 eviscerate an animal carcase.

The candidate must:

• open carcase and remove internal organs to workplace and regulatory requirements
• use secure sealing procedures to avoid fouling the carcase (where this forms part of work instruction)
• apply relevant workplace health and safety requirements
• comply with workplace health and safety requirements
• apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
• work with team members to ensure offal is presented correctly for inspection

Knowledge Evidence

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

• procedures for safe and hygienic use of knife
• work instructions, including corrective action requirements
• relevant workplace health and safety and regulatory requirements
• potential risks of contamination and cross-contamination of the carcase and the required steps for corrective action
• relevant anatomy of the species, breed, sex and age of the animal being processed

Assessment Conditions

Assessment must be conducted in a registered meat processing establishment.

Competency must be demonstrated at the normal rate 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