Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to use AUS-MEAT language in defining pork specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT accreditation for Pork Boning Room Standards Officers. People who have satisfactorily completed AUS-MEAT Accreditation for Pork Boning Room Standards Officers will have satisfied the requirements for this Unit of Competency. |
Application of the Unit
Application of the unit |
This unit prepares the workers to work with pigmeat cuts, specifications and cutting lines. Participants will be directly involved in demonstration and explanation of:
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Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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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 anatomical features of a pork carcase |
1.1. Directions on a carcase are described using the anatomical direction format. 1.2. Bones relevant to meat specifications in a pork skeleton are located and identified. 1.3. Major muscles relevant to meat specifications are identified. 1.4. Major glands and cartilage relevant to meat specifications are identified. |
2. Identify and name meat products using the standard product description |
2.1. Nature and format of product specifications are identified. 2.2. Standardised cut descriptions are used and correctly spelt to name meat products 2.3. Major muscles that make up each meat cut are identified. 2.4. Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines. 2.5. What must be altered from any given meat product for it to comply with the company product specification is identified. |
3. Check pork product complies with written specifications |
3.1. Pork product compliance with written specifications is checked and principles of Quality Assurance (QA) are described. 3.2. Sections of the workplace QA system related to ensuring pork product compliance are described to AUS-MEAT product description. 3.3. Non-conforming product is defined and described in relation to workplace requirements . 3.4. Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements. |
4. Assess product compliance |
4.1. Product compliance with written specifications is assessed in accordance with workplace requirements and AUS-MEAT product description. 4.2. Product description given in written specifications is identified and explained. 4.3. Corrective action is taken in the event of non-conformance to pork product specifications. |
5. Measure and check product compliance against written specifications |
5.1. Cutting lines and muscle content is checked in accordance with written specifications. 5.2. Non-conforming product that can be made to comply with the specification is identified. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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 over time and under normal enterprise or production conditions. |
Context of and specific resources for assessment |
Assessment must occur in the workplace under normal enterprise or production conditions. |
Method of assessment |
Recommended methods of assessment include:
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 |
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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. |
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Specifications may include: |
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Muscles may include cuts from: |
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Pork product may include: |
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Workplace requirements may include: |
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Measurement and checking may include: |
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Communication skills may include: |
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Problem -solving skills may involve: |
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OH &S requirements may include: |
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Regulatory requirements may include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |