Unit of competency details

MTMP3065B - Slice small stock carcase - middle (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMPA3066 - Slice small stock carcase - middleThis unit is quivalent to MTMP3065B Slice small stock carcase - middle 03/Aug/2016
Supersedes MTMP3065A - Slice small stock carcase middle 21/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 slice and trim relevant cuts of meat from the middle (trunk) of a small stock carcase.

Application of the Unit

Application of the unit 

This unit is applicable to workers in boning rooms, food services, pet food, wholesale and retail operations.

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. Identify specifications for cuts

1.1. Specifications  for cuts are determined using cut descriptions according to regulatory requirements , customer specifications and workplace requirements .

2. Slice and trim primary meat cuts

2.1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.

2.2. Primary meat cuts are sliced into finished meat cuts following Occupational Health and Safety (OH &S ) requirements  including safe manual handling techniques and the safe and effective use of knives.

2.3. Dropped meat procedures are followed in accordance with workplace requirements.

2.4. Corrective action is taken to ensure out-of-specification product is not forwarded for packing.

3. Identify and remove defects

3.1. Defects are identified, removed and reported according to government regulations and workplace standards.

3.2. Persistent defects are reported to supervisor in accordance with work instructions.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

Ability to:

  • identify small stock  primal cuts
  • check and adjust the accuracy of cutting lines
  • apply relevant communication skills 
  • work effectively as an individual and as part of a team
  • take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge 

Knowledge of:

  • primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements
  • basic anatomy relevant to cutting lines
  • how yield is calculated and why it is important
  • causes of defects and out-of-specification product
  • OH&S requirements

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 rate of production for that plant.

Context of , and specific resources for assessment 

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

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.

Specifications  may:

  • include
  • age
  • chemical lean
  • cutting lines
  • fat depth
  • gender
  • muscle groups
  • visual lean
  • weight range
  • and be derived from:
  • AUS-MEAT
  • customer requirements
  • species
  • workplace requirements.

Regulatory requirements  may include:

  • Export Control Act
  • 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
  • state regulations regarding meat processing.

Workplace requirements  may include:

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

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.

Small stock  may include:

  • sheep
  • pigs
  • goats
  • kangaroos
  • any other small stock species processed for human consumption.

Communication skills  may include:

  • applying numeracy skills to workplace requirements
  • listening and understanding
  • reading and interpreting workplace-related documentation
  • speaking clearly and directly
  • sharing information
  • working with diverse individuals and groups.

Unit Sector(s)

Unit sector 

Co-requisite units

Co-requisite units 

Competency field

Competency field 

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