Unit of competency
Modification History
|
Release |
TP Version |
Comment |
|
1 |
AMPv1.0 |
Initial release |
Application
This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.
The trim is usually performed prior to further processing such as mincing and sausage-making.
This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.
All training must be conducted according to Australian meat industry standards and regulations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
AMPX209 Sharpen knives
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. Trim meat to workplace specifications |
1.1 Trim meat to workplace specifications 1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements |
|
2. Handle product hygienically |
2.1 Handle product to meet hygiene requirements |
|
3. Handle knife effectively |
3.1 Handle knife safely, hygienically and effectively |
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
|
MTMR102C Trim meat for further processing |
E |
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
