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Unit of competency details

MTMP2102C - Process thick skirts (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMPA2086 - Process thick skirtsEquivalent to MTMP2102C Process thick skirts 03/Aug/2016
Supersedes MTMP2102B - Process thick skirts 21/Jul/2011

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 22/Jul/2011

Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110105 Butchery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110105 Butchery 07/Aug/2012 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit covers the skills and knowledge required to process thick skirts.

Application of the Unit

Application of the unit 

This unit is applicable to workers on the slaughter floor or in an offal room processing thick skirts.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units 

MTMPSR203A

Sharpen knives

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1. Process thick skirts

1.1. Steps involved in processing thick skirts are identified.

1.2. Defects in thick skirts are identified including disease and incorrect cutting lines.

1.3. Thick skirts are processed to workplace, OH &S , hygiene and sanitation requirements.

1.4. Thick skirts are trimmed according to workplace requirements .

1.5. Trim  is placed in appropriate bin or chute.

1.6. Sources of contamination  and cross-contamination are identified and reported or rectified according to workplace documents.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

  • place trim in appropriate bin or chute in accordance with workplace requirements
  • identify and report defects in cutting lines in accordance with workplace requirements
  • work efficiently in teams and individually
  • apply relevant regulatory requirements 
  • take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology
  • use relevant communication skills 

Required knowledge 

Knowledge of:

  • steps involved in processing thick skirts
  • possible defects in thick skirts
  • hygiene and sanitation requirements for processing thick skirts
  • OH&S requirements for processing thick skirts
  • relevant regulatory requirements
  • sources of contamination and cross-contamination

Evidence Guide

EVIDENCE GUIDE 

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Competency must be demonstrated at the normal pace of processing over a period of time.

Context of , and specific resources for assessment 

Assessment must be conducted in a meat processing plant.

Method of assessment 

Recommended methods of assessment include:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this Unit of Competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

Range Statement

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

OH &S requirements  may include:

  • enterprise OH&S policies, procedures and programs
  • OH&S legal requirements
  • Personal Protective Equipment (PPE) which may include:
  • coats and aprons
  • ear plugs or muffs
  • eye and facial protection
  • head-wear
  • lifting assistance
  • mesh aprons
  • protective boot covers
  • protective hand and arm covering
  • protective head and hair covering
  • uniforms
  • waterproof clothing
  • work, safety or waterproof footwear
  • requirements set out in standards and codes of practice.

Workplace requirements  may include:

  • enterprise-specific requirements
  • OH&S requirements
  • Quality Assurance (QA) requirements
  • Standard Operating Procedures (SOPs)
  • the ability to perform the task to production requirements
  • work instructions.

Trim  may:

  • have different specifications

Contamination  may include:

  • abscess
  • bile
  • excreta
  • ingesta.

Regulatory requirements  may include:

  • Export Control Act
  • federal and state regulations regarding meat processing
  • hygiene and sanitation requirements
  • relevant Australian Standards
  • relevant regulations
  • requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Communication skills  may include:

  • listening and understanding
  • sharing information
  • speaking clearly and directly
  • working with diverse individuals and groups.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field