Elements and Performance Criteria

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.
Meat cuts may
differ according to
customer specifications
end use
enterprise specifications
species
include
beef - rump, round topside, chick, shin, blade steaks
pork - loin, topside, leg steaks
sheepmeat - leg steaks.
Workplace requirements may include:
enterprise-specific procedures
hygiene and sanitation requirements
OH&S requirements
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
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.
Regulatory requirements may include:
Export Control Act
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
state regulations regarding meat processing.
For meat retailing, competency is required for beef and sheep plus one other species from the following:
buffalo
emu
game
goat
pork
poultry
any other species.
For smallgoods manufacturing, competency is required for at least one species from the following:
beef
game
goat
pork
sheep
any other species.
Cutting equipment may include:
commercial knives
hand held knives
mechanical knives.
Communication skills may include:
applying basic numeracy skills to workplace requirements
communicating and working with diverse individuals and groups
listening and understanding
reading and interpreting workplace-related documentation
speaking directly and clearly.

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 over time and under typical operating and production conditions for the enterprise.

For meat retailing:
prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:
prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.
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:
knives, knife equipment
product specifications
workplace requirements.
Method of assessment
Recommended method of assessment include:
demonstration with an assessor
observation of performance over time for three (meat retail) or one (smallgoods) species
quiz of underpinning knowledge
workplace project.

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.