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.
Primal cuts may:
differ according to:
customer specifications
end use
species
workplace specifications
include:
beef (e.g. rump, round or knuckle, silverside or outside, topside or inside, loin, shin, chuck, blade or clod, rib set, brisket and flank)
deer (e.g. leg, rump, loin, shoulder and forequarters)
goat (e.g. leg, shortloin, ribloin, chump, forequarters and breast)
kangaroo (e.g. leg, tail butt, loin and shoulder)
pigs (e.g. leg, rump, loin, foreloin, forequarters and belly or spring)
sheep (e.g. leg, shortloin, ribloin, chump, forequarters and breast)
veal (e.g. leg, loin, forequarters and shoulder).
Species must include beef, sheep and one of the following:
crocodile
deer
emu
game meat
goat
kangaroo
pig.
Workplace requirements may include:
ability to perform the task to production requirements
enterprise-specific procedures
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
work instructions.
Cutting lines
must be learnt by breaking carcases
may be assessed using charts and diagrams.
Assessing or quality indicators may include:
age of meat
amount of fat
colour and texture of fat
colour of meat
conformation
estimated shelf life
hygiene and sanitation requirements
maturity of animal at slaughter
presence of blemishes
sex
texture of meat
weight.
Cut specifications may be defined by:
customer specifications
industry standards.
Communication may include:
applying mathematical skills to workplace requirements
communicating and working with people from a range of cultural, social and ethnic backgrounds
listening and understanding, and speaking clearly and directly
reading and interpreting workplace-related documentation
using communications technology.
Hygienerequirements may include:
clean work wear each shift or day
cleanliness of work area
hand washing
head covering
personal hygiene
sterilisation of equipment.
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
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.

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 under typical operating conditions.
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:
charts and diagrams for cuts
specifications for primal cuts.
Method of assessment
Recommended methods of assessment are:
quiz of underpinning knowledge
simulation
workplace demonstration of competency for the assessor
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, 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.