Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to prepare and slice meat into finished meat cuts. |
Application of the Unit
Application of the unit |
This unit is suitable for operators in smallgoods, food services and meat retail businesses where product is prepared for sale. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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MTMPSR203A |
Sharpen knives |
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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. Slice and trim meat in preparation for sale |
1.1. Meat cuts are prepared and sliced according to workplace requirements and customer specifications. 1.2. Meat cuts are separated into final meat cuts according to Quality Assurance (QA), hygiene and sanitation and Occupational Health and Safety (OH &S ) requirements , and customer specifications. |
2. Handle knife effectively |
2.1. Knife is handled safely, hygienically and effectively. |
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 typical operating and production conditions for the enterprise. For meat retailing:
For smallgoods manufacturing:
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Context of , and specific resources for assessment |
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment. Resources may include:
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Method of assessment |
Recommended method of assessment include:
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality and 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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Meat cuts may |
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Workplace requirements may include: |
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OH &S requirements may include: |
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Regulatory requirements may include: |
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For meat retailing , competency is required for beef and sheep plus one other species from the following: |
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For smallgoods manufacturing , competency is required for at least one species from the following: |
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Cutting equipment may include: |
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Communication skills 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 |