Unit of competency
Modification History
|
Release |
TP Version |
Comment |
|
1 |
AMPv2.0 |
Initial release |
Application
This unit describes the skills and knowledge required to utilise a standardised product description language such as AUS-MEAT.
This unit is designed to give workers in boning rooms an understanding of how a standardised product description system is used in a specific workplace. It can be used to improve the skills and knowledge of product descriptions for packers, slicers and boners.
This unit does not have to be delivered as part of an AUS-MEAT Standards Officer course (language). However it does align with the AUS-MEAT Statement of Attainment for the Pork Specification course.
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
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. Identify anatomical features of a pork carcase |
1.1 Describe directions on a carcase using the anatomical direction format 1.2 Locate and identify bones relevant to meat specifications in a pork skeleton 1.3 Locate and identify relevant glands and cartilage on a pork carcase 1.4 Locate and identify muscles relevant to pork specifications |
|
2. Identify and name meat products using the standard product description |
2.1 Explain nature and format of product specifications 2.2 Correctly identify, name and spell meat products using the standardised cut description 2.3 Identify major muscles that make up each meat cut 2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines 2.5 Identify necessary changes required for any given meat product to comply with the company product description |
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 MTMP3101B Use standard product descriptions – pork.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
