Elements and Performance Criteria

The Range of Variables Statement provides details of the scope of the Elements and Performance Criteria to allow for differences within enterprises and workplaces, including practices, knowledge and requirements. The Range of Variables also provides a focus for assessment and relates to the unit as a whole.

OH&S requirements may include:
OH&S legal requirements
enterprise OH&S policies, procedures and programs
requirements set out in standards, codes of practice etc
requirements in the 'National Guidelines for Health and Safety in the Meat Industry'.

Regulatory requirements may include:
requirements set out in the 'Australian Standard for Hygienic Production of Meat for Human Consumption'
requirements in the 'Australian Standard for Transport of Meat for Human Consumption'
requirements set out in 'ANZFA Food Standards Code'
state regulations regarding meat processing
relevant regulations
Export Control Act.

Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.

Personal Protective Equipment (PPE) may include:
uniforms
waterproof clothing
work, safety or waterproof footwear
protective head and hair covering
lifting assistance
eye and facial protection
protective hand and arm covering
mesh apron
ear plugs/muffs
coat & apron
head wear
protective boot covers.

Worksite includes:
immediate working area
overall workplace.

Workplace requirements will include:
work instructions
standard operating procedures
enterprise-specific requirements
OH&S requirements
quality assurance requirements
the ability to perform the task to production requirements.

Edible offal and internal tissues may include:
liver
heart
kidneys
small intestines
stomach(s)
glands
brain
diaphragm/skirts/flares
tongue
tail
lungs
tendons
cheeks
tripe
testicles
penis
weasand
spleen
or any other tissue recovered for human consumption or medical uses.

Different types of offal from species of animals may apply.

Different regulatory requirements may apply.

Different inspection regimes may apply.

The following components of the Evidence Guide relate directly to the Performance Criteria and the Range of Variables for the unit of competency and will inform and provide guidance for assessment of the workplace and/or training program.

Underpinning knowledge
The following knowledge and understanding is essential to perform work to the required standard in this unit.
Identify the organs processed on the viscera table.
Explain the inspection process.
Explain the workplace, OH&S, hygiene and sanitation and regulatory requirements for the presentation of offal for inspection.

Critical aspects
Evidence of the following skills is considered essential to demonstrate competency in this unit.
Demonstrate the ability to present offal for inspection in accordance with regulatory, OH&S, hygiene and sanitation and workplace requirements.
Demonstrate the ability to handle offal to avoid bile, ingesta, excreta or content contamination.