Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

This unit is applicable to workers in boning rooms, food services, smallgoods plants, wholesale and retail operations. The unit may be used for a variety of species including cattle, buffalo, deer and horses.

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 MTMP3058C Slice and trim large stock hindquarter.

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 slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

The candidate must:

• slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin
• accurately follow cutting lines according to specifications
• follow dropped meat procedures in accordance with workplace requirements
• meet workplace health and safety requirements, including safe knife and manual handling techniques
• apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
• recognise and explain mathematical information contained in specifications.

Knowledge Evidence

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

• primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements
• personal hygiene and sanitation and dropped meat procedures
• relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.

Assessment Conditions

Assessment must be conducted in a registered, operating meat processing plant or premises.

Competency must be demonstrated at the normal rate of production for that plant.

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