Intro3 · MP9 Process Carcase using Mechanical Aids 31 ... General Technical Shared Units Shared...

NATIONAL TRAINING PACKAGE COMPETENCY STANDARDS

Australian Meat Industry

MTM98

National Qualification Code National Qualification Title MTM 30198 MTM 30298 MTM 30398 MTM 30498 MTM 30598

Certificate 3 Meat Processing (Boning) Certificate 3 Meat Processing (Laboratory) Certificate 3 Meat Processing (Meat Safety) Certificate 3 Meat Processing (Rendering) Certificate 3 Meat Processing (Slaughtering)

PROCESSING

NATIONAL MEAT INDUSTRY TRAINING ADVISORY COUNCIL

SMALLGOODS RETAILING

National Meat Industry Training Package MTM98

ii March 1998 ©Australian National Training Authority

© Australian National Training Authority (ANTA) 1998

All rights reserved. This work has been produced initially with the assistance of funding provided by the Commonwealth Government through ANTA. This work is copyright, but permission is given to trainers and teachers to make copies by photocopying or other duplicating processes for use within their own training organisation or in a workplace where the training is being conducted. This permission does not extend to the making of copies for use outside the immediate training environment for which they are made, nor the making of copies for hire or resale to third parties. For permission outside these guidelines, apply in writing to Australian Training Products Ltd..

The views expressed in this version of the work do not necessarily represent the views of ANTA. ANTA does not give warranty nor accept any liability in relation to the content of this work.

Published by: Australian Training Products Ltd (formerly ACTRAC Products Ltd) GPO Box 5347BB, MELBOURNE, Victoria 3001, Australia Telephone : +61 03 9630 9836 or 9630 9837; Facsimile: +61 03 9639 4684

First Printed, March 1998

STOCKCODE DP4080003TRP Printed for Australian Training Products Ltd by Document Printing Australia Pty Ltd, Melbourne, Australia


©Australian National Training Authority March 1998 iii

Contents

MEAT PROCESSING (ABATTOIRS) COMPETENCY STANDARDS CERTIFICATE 2

PRELIMINARY

Overview of the Meat Processing - Abattoirs Document v

Section 1 - Overview of Framework vii

Section 2 - The Meat Processing - Abattoirs Standards Structure xii

Section 3 - The Requirements for a Meat Processing (Abattoirs) Qualification xvi

Section 4 - The Abattoir Units of Competency xxii

CORE

MP1 Maintain Personal Equipment 1

MP2 Apply Basic Hygiene and Sanitation Practices 4

MP3 Apply Quality Assurance Practices 7

MP4 Follow Safe Work Policies and Procedures 11

MP5 Communicate in the Workplace 16

MP6 Overview the Meat Industry 20

OPTIONAL MP7 Handle Animals 24

MP8 Prepare the Carcase 28

MP9 Process Carcase using Mechanical Aids 31

MP10 Trim Carcase 34

MP11 Sharpen Knives 38

MP12 Dispatch Carcase from Slaughter Floor 41

MP13 Pack Meat 46

MP14 Operate Packaging Machinery 49


iv March 1998 ©Australian National Training Authority

OPTIONAL MP15 Monitor Production 52

MP16 Dress Head 55

MP17 Process Edible Offal 58

MP18 Perform Tripe Processing Operations 62

MP19 Load Out Product 66

MP20 Operate Vehicle 70

MP21 Process Offal On Slaughter Floor 75

MP22 Process Animal Covering 80

MP23 Clean Work Area 85

MP24 Clean After Operations 90

MP25 Provide First Aid 94

MP26 Dispose of Condemned Carcase 98

MP27 Process By-Products 101

MP28 Render Products 106


©Australian National Training Authority March 1998 v

Overview Of The Abattoirs

Document

THE FOLLOWING DOCUMENT INCLUDES: Section 1: Overview of framework for Abattoirs Section 2: The structure of the Abattoirs Standards Section 3: The requirements for a Meat Processing (Abattoirs) Qualification Section 4: The Abattoirs Units of Competency

This section provides an overview of the framework for each Certificate level.

This is a summary table listing units of competency included in the Abattoirs Standards at each AQF level. The structure also lists the nominal points (hours) which are attributed to each unit and the minimum number of points required to gain a qualification.

This section outlines the minimum requirements for Meat Processing qualifications.

Certificate 2 National Qualification Code National Qualification Title MTM 20198 Certificate 2 Meat Processing (Abattoirs)

Certificate 3 National Qualification Code National Qualification Title MTM 30198 MTM 30298 MTM 30398 MTM 30498 MTM 30598

Certificate 3 Meat Processing (Boning) Certificate 3 Meat Processing (Laboratory) Certificate 3 Meat Processing (Meat Safety) Certificate 3 Meat Processing (Rendering) Certificate 3 Meat Processing (Slaughtering)

SECTION 2: THE ABATTOIRS STANDARDS STRUCTURE

SECTION 1: OVERVIEW OF FRAMEWORK

SECTION 3: THE REQUIREMENTS FOR A MEAT PROCESSING (ABATTOIRS) QUALIFICATION


vi March 1998 ©Australian National Training Authority

Certificate 4 National Qualification Code National Qualification Title MTM 40198 MTM 40298 MTM 40398

Certificate 4 Meat Processing (Leadership) Certificate 4 Meat Processing (Meat Safety) Certificate 4 Meat Processing (Quality Assurance)

This is the comprehensive description of each unit. Each unit has • Elements - which describe the group of activities involved in the unit • Performance Criteria - which specify the level of performance for each element • Range of Variables - which specify the context in which the competency will be applied • Evidence Guide - which details specific evidence required in assessing competence. The

evidence guide is made up of: - Critical Aspects of evidence - which relate to some particular knowledge or skill that is essential

to performance - Co/Pre-requisites - the specified level of competence that must be achieved before or while this

unit is undertaken - Underpinning Knowledge - the essential knowledge and understanding a person needs to

perform work to the required standard. - Context of Assessment - assessment may take place in the workplace, off-the-job or a

combination of these. The evidence guide indicates how assessment of a unit can be achieved.

SECTION 4: THE ABATTOIRS UNITS OF COMPETENCY


©Australian National Training Authority March 1998 vii

Section 1

OVERVIEW OF

FRAMEWORK


viii March 1998 ©Australian National Training Authority

MEAT PROCESSING TRAINING FRAMEWORK

Cert.

2

3

4

Compulsory

OPTIONAL

General Technical

Slaughtering Boning Rendering Meat Safety Laboratory

Leadership Meat Safety QA

Core

Core


©Australian National Training Authority March 1998 ix

Framework for Slaughtering, Boning & Rendering

Compulsory

Core

Optional

Slaughtering

Boning

General Technical

Cert.

2

3

Rendering


x March 1998 ©Australian National Training Authority

Meat Safety and Quality Assurance Standards Structure

Compulsory

Core

Core

Optional

Meat Safety Quality

Assurance

Meat Safety Laboratory

General Technical

Shared Units

Shared Units

Cert.

2 3

4


©Australian National Training Authority March 1998 xi

Units of Competency Meat Safety and Quality Assurance

Core • Lead Communication in the workplace

- MP69 • Participate in risk control process –

MP70 • Oversee QA process – MP71 • Oversee hygiene and sanitation

performance – MP72

Meat Safety • Maintain food safety of meat – MP73 • Make disposition as a result of post-

mortem inspection – MP74 • Make disposition as a result of ante-

mortem inspection – MP75

Quality Assurance • Conduct statistical analysis of

process – MP76 • Conduct product recall – MP77 • Conduct an internal audit of a quality

system – MP78 • Participate in ongoing development

& implementation of a HACCP & QA SYSTEM – MP79

Meat Safety • Perform ante-mortem inspection – MP47 • Handle animals humanely while conducting ante-

mortem inspection – MP48 • Perform post-mortem inspection – MP49 • Calibrate instruments – MP50 • Identify microbiological and chemical threats to meat safety – MP51 • Process data and keep accurate records – MP52 • Collect and prepare standard samples – MP53

Core • Maintain personal equipment – MP1 • Apply basic hygiene and sanitation practices – MP2 • Apply quality assurance practices – MP3 • Follow safe work policies and procedures – MP4 • Communicate in the workplace – MP5 • Overview the meat industry – MP6

Laboratory • Apply OH&S and other regulations related to the laboratory –

MP54 • Maintain laboratory facilities, equipment, materials – MP55 • Prepare solutions, stains, media – MP56 • Calibrate instruments – MP50 • Operate laboratory equipment and instruments – MP57 • Collect and prepare standard samples – MP53 • Perform qualitative and quantitative tests – MP58 • Process data and keep accurate records – MP52 • Contribute to the achievement of quality objectives related to

the laboratory – MP59

Optional Units • Inspect transportation container/vehicle & meet meat safety

requirements – MP80 • Maintain abattoir design & construction standards – MP81 • Collect evidence for prosecution – MP82 • Establish sampling program – MP83 • Conduct an internal audit of a quality system – MP78 • Oversee humane handling of animals – MP84 • Preserve meat – MP85 • Produce further processed meat & smallgoods – MP86 • Inspect game meat – MP87 • Inspect poultry – MP88 • Inspect ratites – MP89 • Manage/oversee an external audit of the establishment’s

quality system – MP90 • Oversee export requirements – MP91 • Assess Trainees – MP92

Optional Units • Work efficiently as part of a team – MP60 • Workplace Trainer Category 1

• Prepare for Training – MP61 • Deliver Training – MP62 • Review Training – MP63

• Specify beef product using AUS-MEAT language – M-64 • Specify sheep product using AUS-MEAT language – MP65 • Specify pork product using AUS-MEAT language – MP66 • Assess product in chillers – MP67 • Bone beef neck – MP68

Cert

2

3

4


xii March 1998 ©Australian National Training Authority

Section 2

ABATTOIRS STANDARDS STRUCTURE

National Meat Industry Package MTM98

©Australian National Training Authority March 1998 xiii

Abattoirs Standards Structure

Cert. Level

Compulsory Core Optional Units

2

Maintain personal equipment – MP1 Apply basic hygiene and sanitation practices – MP2 Apply quality assurance practices – MP3 Follow safe work policies and procedures - MP4 Communicate in the workplace – MP5 Overview the meat Industry – MP6

Handle animals – MP7 80

Prepare the carcase – MP8 220

Process carcase using mechanical aids – MP9 160

Trim carcase - MP10 140

Sharpen knives – MP11 40

Dispatch carcase from slaughter floor - MP12 210

Pack meat – MP13 220

Operate packaging machinery – MP14 260

Monitor production – MP15 100

Dress head – MP16 130

Process edible offal – MP17 210

Perform tripe processing operations – MP18 150

Load out product – MP19 220

Operate vehicle – MP20 200

Process offal on slaughter floor – MP21 110

Process animal covering – MP22 200

Clean work area – MP23 80

Clean after operations – MP24 120

Provide first aid – MP25 30

Dispose of condemned carcase – MP26 110

Process by-products – MP27 260

Render products – MP28 210

200 points a minimum of 200 points


xiv March 1998 ©Australian National Training Authority

Abattoirs Standards Structure Cert. Level Optional Units

Slaughtering Boning Rendering Meat Safety Laboratory

3

Stun animal – MP29 60

Bleed animal – MP30 70

Seal digestive tract – MP31 90 Perform legging on Cattle – MP32 90 Perform opening Cuts on cattle – MP33 200 Perform opening Cuts on sheep – MP34 200 Remove exterior Covering – MP35 360 Bed dress cattle – MP36 160 Eviscerate carcase – MP37 160 Split carcase – MP38 40

Slice and trim meat cuts for sheep – MP39 300 Slice and trim meat cuts for cattle – MP40 300 Slice and trim meat cuts for pigs – MP41 300 Bone beef carcase – MP42 300 Bone sheep carcase – MP43 300 Bone pig carcase – MP44 300

Render product – MP45 300 Develop and implement QA program for rendering Plant – MP46 40

* Perform ante-mortem inspection – MP47 30

* Handle animals humanely while conducting ante-mortem inspection – MP48 20

* Perform post-mortem inspection – MP49 50

* Calibrate instruments – MP50 20

* Identify micro-biological and chemical threats to meat safety – MP51 50

* Process data and keep accurate records – MP52 30

* Collect and prepare standard samples – MP53 40

* Compulsory units for stream

* Apply OH&S and other regulations related to the laboratory – MP54 30

* Maintain laboratory facilities, equipment, materials – MP55 40

* Prepare solutions, stains, media – MP56 40

* Calibrate instruments – MP50 20 * Operate laboratory equipment

and instruments – MP57 20 * Collect and prepare standard

samples – MP53 40 * Perform qualitative and quantitative

tests – MP58 40 * Process data and keep accurate

records – MP52 30 * Contribute to the achievement of

quality objectives related to the laboratory – MP59 30


Other Optional Units for all Streams Work efficiently as part of a team – MP60 20 Workplace Trainer Category 1 30 Prepare for Training – MP61 Delivery Training – MP62 Review Training – MP63 Specify beef product using AUS-MEAT language – MP64 40 Specify sheep product using AUS-MEAT language – MP65 30 Specify pork product using AUS-MEAT language – MP66 30 Assess product in chillers – MP67 80 Bone beef neck – MP68 30

a minimum of 300 points


©Australian National Training Authority March 1998 xv

Abattoirs Standards Structure

Cert Level

Compulsory Units Optional Units Core Meat Safety Quality Assurance Leadership

Lead communication in the workplace – MP69 20

Participate in risk control process – MP70 20

Oversee QA process – MP71 30

Oversee hygiene and sanitation performance – MP72 30

* Maintain food safety of meat – MP73 60

* Make disposition as a result of post-mortem inspection – MP74 80

* Make disposition as a result of ante-mortem inspection – MP75 30


* Conduct statistical analysis of process – MP76 80

* Participate in product recall - MP77 40

* Conduct an internal audit of a quality system - MP78 40

* Participate in ongoing development & implementation of a HACCP & QA system – MP79 60


* Maintain services and operations to meet quality standards – MP93 30

* Contribute to the planning, monitoring and control of resources – MP94 30

* Contribute to the provision of personnel – MP95 30

*Contribute to the training and development of teams, individuals and self to enhance performance – MP96 30

4 Other Optional Units for Meat Safety & QA Streams * Contribute to the planning,

organisation and evaluation of work – MP97 30

Inspect transportation container/vehicle & meet meat safety requirements – MP80 20 Maintain abattoir design & construction standards – MP81 40 Collect evidence for prosecution – MP82 20 Establish sampling program – MP83 40 Conduct an internal audit of a quality system – MP78 40 Oversee humane handling of animals – MP84 20 Preserve meat – MP85 40 Produce further processed meats & smallgoods – MP86 80 Inspect game meat – MP87 40 Inspect poultry – MP88 40 Inspect ratites – MP89 20 Manage/oversee an external audit of the establishment’s quality system – MP90 20 Oversee export requirements – MP91 40 Assess trainees – MP92 30

* Create, maintain and enhance productive working relationships – MP98 30

* Provide information and advice for action towards meeting organisational objectives – MP99 30

Assess trainees – MP92 30


100 Points a minimum of 200 Points


xvi March 1998 ©Australian National Training Authority

Section 3

REQUIREMENT FOR A

MEAT PROCESSING (ABATTOIRS)

QUALIFICATION


©Australian National Training Authority March 1998 xvii

REQUIREMENTS FOR CERTIFICATE 2 MEAT PROCESSING (ABATTOIRS)

TOTAL: 400 points

COMPULSORY UNITS CERTIFICATE 2 200 points

+ ANY UNITS FROM THESE GROUPS

to a minimum of 200 points MP7 Handle Animals up to 80 points MP8 Prepare the Carcase up to 210 points MP9 Process Carcass Using Mechanical Aids up to 160 points MP10 Trim Carcase up to 140 points MP11 Sharpen Knives up to 40 points MP12 Dispatch Carcase From Slaughter Floor up to 210 points MP13 Pack Meat up to 220 points MP14 Operate Packaging Machinery up to 260 points MP15 Monitor Production up to 100 points MP16 Dress Head up to 130 points MP17 Process Edible Offal up to 210 points MP18 Perform Tripe Processing Operations up to 150 points MP19 Load Out Product up to 220 points MP20 Operate Vehicle up to 200 points MP21 Process Offal on Slaughter Floor up to 110 points MP22 Process Animal Covering up to 200 points MP23 Clean Work Area up to 80 points MP24 Clean After Operations up to 120 points MP25 Provide First Aid up to 30 points MP26 Dispose of Condemned Carcase up to 110 points MP27 Process By-Products up to 260 points MP28 Render Product up to 190 points

*Unit “Sharpen Knives – MP11” is a pre-requisite competency for all units involving knife skills.


xviii March 1998 ©Australian National Training Authority

MINIMUM REQUIREMENTS FOR CERTIFICATE 3 MEAT PROCESSING:

TOTAL: 500 points


+ ANY UNIT FROM THESE GROUPS

To a minimum of 300 points SLAUGHTERING

MP29 Stun Animal up to 60 points MP30 Bleed Animal up to 70 points MP31 Seal Digestive Tract up to 90 points MP32 Perform Legging on Cattle up to 90 points MP33 Perform Opening Cuts on Cattle up to 200 points MP34 Perform Opening Cuts on Sheep up to 200 points MP35 Remove Exterior Covering up to 200 points MP36 Bed Dress Cattle 160 points MP37 Eviscerate Carcass up to 160 points MP38 Split Carcase 40 points

BONING MP39 Slice and Trim Meat Cuts for Sheep up to 300 points MP40 Slice and Trim Meat Cuts for Cattle up to 300 points MP41 Slice and Trim Meat Cuts for Pigs up to 300 points MP42 Bone Beef Carcase up to 300 points MP43 Bone Sheep Carcase up to 300 points MP44 Bone Pig Carcase up to 300 points

RENDERING MP45 Render Product up to 300 points MP46 Develop and Implement QA Program for Rendering Plant 40 points

MEAT SAFETY up to 240 points

LABORATORY up to 290 points

OPTIONAL Other Optional Units for All Streams up to 230 points

*Unit “Sharpen Knives – MP11” is a pre-requisite competency for all units involving knife skills.


©Australian National Training Authority March 1998 xix

MINIMUM REQUIREMENTS FOR CERTIFICATE 4 MEAT PROCESSING

MEAT SAFETY

TOTAL: 800 points


CERTIFICATE 3 QUALIFICATION – MEAT SAFETY

to a minimum of 300 points

COMPULSORY UNITS CERTIFICATE 4

100 points

+ ALL MEAT SAFETY UNITS CERTIFICATE 4

170 points

+ OTHER OPTIONAL UNITS FOR MEAT SAFETY AND QA STREAM CERTIFICATE 4

ANY UNITS FROM THIS GROUP to a minimum of 30 points


xx March 1998 ©Australian National Training Authority


QUALITY ASSURANCE

TOTAL: 800 points


CERTIFICATE 2 OR CERTIFICATE3 QUALIFICATION

To a minimum of 300 points


100 points

+ ALL QUALITY ASSURANCE UNITS CERTIFICATE 4

to a minimum of 200 points


©Australian National Training Authority March 1998 xxi


LEADERSHIP

TOTAL: 500 points



100 points

+ ALL LEADERSHIP UNITS CERTIFICATE 4

to a minium of 200 points


xxii March 1998 ©Australian National Training Authority

Section 4

THE ABATTOIRS UNITS OF

COMPETENCY


©Australian National Training Authority March 1998 xxiii

Unit OF COMPETENCY mtmMP29A: Stun Animal AREA OF COMPETENCY: This unit deals with the safe, humane and effective stunning of animals prior to slaughter. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP29.1 Restrain animal MP29.1.1 g Animal restrained humanely and safely in appropriate position in accordance with Animal Welfare Code of Practice.

MP29.1.2 g Animal restrained in correct position for stunning as required.

MP29.1.3 g Animal restrained with appropriate restraining equipment.

MP29.2 Operate stunning equipment MP29.2.1 g Stunning equipment operated in accordance with workplace, OH&S and regulatory requirements.

MP29.2.2 g Stunning equipment and facilities maintained in effective working order.

MP29.2.3 g Stunning equipment used correctly to stun the animal.

MP29.2.4 g Stunning equipment operated humanely in accordance with the Animal Welfare Code of Practice requirements.

MP29.3 Stun the animal MP29.3.1 g Animal stunned in accordance with Animal Welfare Code of Practice.

MP29.3.2 g Animal stunned to workplace procedures and safety requirements.


xxiv March 1998 ©Australian National Training Authority

Key Competencies KEY COMPETENCY LEVEL

Collecting, analysing and organising ideas and information 3

Communicating ideas and information 2

Planning and organising activities 3

Working with others and in teams 2

Solving problems 3

Using mathematical ideas and techniques 2

Using technology 1

Range of Variables

g Means of stunning may include: – captive bolt stunner (10 points; refer to Industry Guidelines ‘Stun Animal Using Captive Bolt Stunner’). – electric stunner (10 points; refer to Industry Guidelines ‘Stun Animal Using Electric Stunner’). – gas chamber (10 points; refer to Industry Guidelines ‘Stun Animal Using Gas Chamber’).

g Restraining equipment may include: – knocking (stunning) box – double rail restrainer – head capture unit – “V” belt conveyer – catching enclosure

g Types of stunner employed – Measuring equipment for voltage and gas levels may be digital and

g analog the recording of malfunctions may include maths symbols, figures and abbreviation

g Workplace OH&S policy

g Relevant government requirements (including relevant domestic or importing country requirements where appropriate)

g Current Australian standards

g Workplace hygiene and sanitation policies

g Work instructions


©Australian National Training Authority March 1998 xxv

Evidence Guide

Critical Aspects

g Demonstrate effective stun of animal.

g Explain animal welfare requirements.

g Explain need for effective stunning operation

g Identify and explain risks of potential contamination and cross-contamination during stunning.

Pre/Co-Requisites

g Unit MP1 Maintain personal equipment

g Unit MP2 Apply basic hygiene and sanitation practices

g Unit MP3 Apply Quality Assurance (QA) practices

g Unit MP4 Follow safe work procedures and policies

g Unit MP5 Communicate in the workplace

g Unit MP6 Overview the meat industry

Underpinning Knowledge

g Explain purpose of stunning animal.

g Explain consequences of not achieving an effective stun.

g Identify OH&S and hygiene and sanitation requirements for the task.

Context of Assessment:

g Assessment must be made in the industry context.

g Assessment should take place primarily on-the-job under normal working conditions.

Unit OF COMPETENCY mtmMP30A: Bleed Animal AREA OF COMPETENCY: This unit deals with the effective and hygienic bleeding of animals. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP30.1 Stick the carcase MP30.1.1 g Knife used safely and hygienically to sever the major blood vessels and sharpened to workplace requirements.

MP30.1.2 g Incision made exposing trachea or oesophagus in accordance with the Animal Welfare Code of Practice, OH&S and workplace requirements.

MP30.1.3 g Personal Protective Equipment worn, maintained and stored to workplace standards.


xxvi March 1998 ©Australian National Training Authority

MP30.1.4 g Carcase stuck in manner to avoid undue and unnecessary suffering to the animal.

MP30.2 Bleed carcase MP30.2.1 g Carcase bled in a fast and complete process to avoid undue suffering.

MP30.2.2 g Carcase bled in accordance with workplace standards and regulatory requirements.

MP30.2.3 g Bleeding procedures conducted to minimise risk of contamination to the carcase.

MP30.2.4 g Threats of contamination and cross-contamination to the bleeding process identified and explained.


©Australian National Training Authority March 1998 xxvii





Range of Variables

g Species may include: – pigs (10 points; refer to Industry Guidelines ‘Stick Pigs’). – cattle (20 points; refer to Industry Guidelines ‘Bleed Cattle’). – sheep (10 points; refer to Industry Guidelines ‘Bleed Sheep’).

g Sticking/bleeding process employed

g Religious considerations




g Work instructions

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


xxviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate effective bleed of animal.

g Explain consequences of an incomplete bleed for the quality of the product

g Explain animal welfare considerations.

Pre/Co-Requisites g Unit MP1 Maintain personal equipment






g Unit MP11 Sharpen knives

Underpinning Knowledge g Explain purpose of sticking/bleeding.

g Identify anatomical structures relevant to sticking/bleeding.

g Identify and explain potential causes of contamination and cross-contamination.




Unit OF COMPETENCY mtmMP31A: Seal Digestive Tract AREA OF COMPETENCY: This unit deals with the effective sealing of the digestive tract. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP31.1 Prepare equipment and materials

MP31.1.1 g Equipment and materials activated in preparation for process.

MP31.1.2 g Equipment and materials cleaned to OH&S, hygiene and sanitation and workplace requirements.

MP31.2 Rod and seal weasand MP31.2.1 g Weasand rodded in accordance with workplace procedures.

MP31.2.2 g Weasand rodded in accordance with OH&S and hygiene and


©Australian National Training Authority March 1998 xxix

sanitation requirements.

MP31.2.3 g Weasand sealed to workplace standards using appropriate method.

MP31.2.4 g Weasand sealed in accordance with workplace and hygiene and sanitation requirements.

MP31.2.5 g Weasand sealed to maintain quality standards and minimise contamination of meat product.

MP31.3 Ring and seal bung MP31.3.1 g Anus and vulva (bung) cut to workplace requirements.

MP31.3.2 g Tissue around anus and vulva severed and anus and vulva freed with minimal damage.

MP31.3.3 g Dags trimmed from around anus before tube fed through carcase.

MP31.3.4 g Bung tied to ensure contents remain inside.

MP31.3.5 g Bung tied to workplace standards and hygiene and sanitation requirements.




Using technology 3


xxx March 1998 ©Australian National Training Authority

Range of Variables

g Methods of sealing may include: – knot – string tie – sealing cone – plastic clip – elastrator ring

g Equipment for sealing may include: – string – clips – rods – rings – bands – cones





g Work instructions

g Aspects of job function may include: – rodding of weasand to workplace standards (20 points; refer to Industry Guidelines ‘Rod Weasand’). – sealing weasand (10 points; refer to Industry Guidelines ‘Seal Weasand’). – ringing bung to workplace and hygiene and sanitation standards (40 points; refer to Industry Guidelines ‘Ring

Bung’). – sealing bung (20 points; refer to Industry Guidelines ‘Seal Bung’).



©Australian National Training Authority March 1998 xxxi

Evidence Guide

Critical Aspects

g Explain the potential for contamination and cross-contamination.

Pre/Co-Requisites








g State OH&S requirements.

g Explain work instructions.

g Outline procedure for sealing digestive tract to workplace requirements.




Unit OF COMPETENCY mtmMP32A: Perform Legging on Cattle AREA OF COMPETENCY: This unit deals with the operation of opening the hide on the rear leg of cattle. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP32.1 Prepare equipment MP32.1.1 g Equipment hygienically cleaned and used safely according to workplace and OH&S requirements.

MP32.1.2 g Equipment held in readiness for immediate use.

MP32.2 Open hide MP32.2.1 g Beef carcase joints and muscles related to opening hide located.

MP32.2.2 g Hide opened along first leg according to workplace practices and OH&S requirements.

MP32.2.3 g Hide opened along second leg according to workplace practices and OH&S requirements.


xxxii March 1998 ©Australian National Training Authority

MP32.2.4 g Effective beef legging procedures demonstrated in accordance with hygiene and sanitation and workplace requirements.

MP32.3 Remove hide form leg down to the flank

MP32.3.1 g Hide removed to workplace procedures and hygiene and sanitation requirements.

MP32.3.2 g Hide dispatched for further processing according to workplace procedures.


©Australian National Training Authority March 1998 xxxiii




Using technology 3

Range of Variables

g Size, sex and source of stock

g Equipment may include: – knife

g OH&S may include: – emergency procedure in case of injury – accident prevention – emergency evacuation – equipment malfunction – electrical fault – Personal Protective Equipment (PPE)

g Contamination may include: – roll back – hair – excreta – spillage





g Work instructions

g Aspects of job function may include: – first leg opening cuts (50 points; refer to Industry Guidelines ‘Make First Leg Opening Cuts’). – second leg opening cuts (30 points; refer to Industry Guidelines ‘Make Second Leg Opening Cuts’).


xxxiv March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Identify and explain legging process

g Explain consequences to product or hide of inaccurate opening cuts.

g Identify and explain sources of contamination and cross-contamination of product during legging process.

Pre/Co-Requisites









g Explain employment of spear cut during legging operation.

g Explain regulatory or importing country requirements for hygiene and sanitation.

g Identify specific OH&S risks in the legging area.




Unit OF COMPETENCY mtmMP33A: Perform Opening Cuts on Cattle AREA OF COMPETENCY: This unit deals with the cuts required to open the hide prior to its removal. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP33.1 Split hide MP33.1.1 g Hide split correctly from the udder/cod area to the point of brisket with outward cuts to avoid contamination and puncturing in accordance with work instructions

MP33.1.2 g Hide split in accordance with hygiene and sanitation and workplace requirements.

MP33.2 Remove the hide MP33.2.1 g Hide removed employing measures and techniques to avoid damage to or contamination of the carcase.


©Australian National Training Authority March 1998 xxxv




Using technology 3


xxxvi March 1998 ©Australian National Training Authority

Range of Variables

g Species

g Methods of dressing

g Positioning of carcase on chain

g Equipment may include: – hand knife – air knife – rise and fall platform – hide puller

g Contamination may include: – excreta – contents of intestines – water – hair – dust – chain fall-out

g Opening cuts may include: – flanking (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Flanking’). – briskets (60 points; refer to Industry Guidelines ‘Perform Opening Cuts - Briskets’). – rumping (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Rumping’). – rosettes (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Rosettes’).





g Work instructions


©Australian National Training Authority March 1998 xxxvii

Evidence Guide

Critical Aspects

g Identify and explain process of opening hide prior to removal

g Identify and explain possible sources of contamination and cross-contamination during opening cut process.

g Demonstrate procedure for opening hide.

g Identify and explain the use of spear cuts in opening cuts.

Pre/Co-Requisites








g Identify regulatory or importing country requirements.

g Identify quality implications for product hides.

g Explain OH&S requirements.

g Explain relevant work instructions.

g Describe necessary knife skills and explain hygiene, sanitation, OH&S requirements.

g Explain general economic impact of nicked, soiled or damaged hide and scored meat.




Unit OF COMPETENCY mtmMP34A: Perform Opening Cuts on Sheep AREA OF COMPETENCY: This unit deals with the cuts required to open the pelt prior to its removal. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP34.1 Split pelt MP34.1.1 g Pelt split correctly from the udder/cod area to the point of the brisket with outward cuts to avoid contamination and puncturing in accordance with work instructions.

MP34.1.2 g Pelt split in accordance with hygiene and sanitation and workplace requirements.


xxxviii March 1998 ©Australian National Training Authority

MP34.2 Open pelt MP34.2.1 g Pelt opened using clean and sharp equipment according to OH&S and workplace requirements.

MP34.2.2 g Pelt opened without damage to the pelt or contamination of the carcase.

MP34.3 Remove pelt from area MP34.3.1 g Pelt removed from the area with minimal risk to pelt quality.

MP34.3.2 g Pelt removed employing measures and techniques to avoid damage to or contamination of the carcase.




Using technology 3


©Australian National Training Authority March 1998 xxxix

Range of Variables

g Equipment may include: – hand knife – air knife – hoist – shackle

g Opening cuts may include: – flanking (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Flanking’). – briskets (60 points; refer to Industry Guidelines ‘Perform Opening Cuts - Briskets’). – midline (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Midline’). – legging (40 points; refer to Industry Guidelines ‘Perform Opening Cuts - Legging’).

g Contamination may include: – excreta – contents of intestines – water – hair – dust – chain fall-out

g Damage to the pelt may include: – nicks or cuts caused by the blade – soiling from contents of the carcase – blood – excreta

g Workplace OH&S and hygiene and sanitation policy



g Work instructions


Evidence Guide

Critical Aspects

g Identify and explain process of opening pelts prior to removal


xl March 1998 ©Australian National Training Authority

g Demonstrate open cut process for sheep.

g Identify and explain possible sources of contamination and cross-contamination during opening cut process.

g Identify and explain the use of spear cuts in opening cuts.

Pre/Co-Requisites









g Identify regulatory or importing country requirements.

g Identify quality implications for product and pelts.

g Identify and explain process of opening pelt prior to removal.

g Explain work instructions and regulatory requirements.

g List OH&S requirements.

g Describe necessary knife skills and explain hygiene, sanitation, OH&S requirements.

g Explain general economic impact of nicked, soiled or damaged pelt and scored meat.




Unit OF COMPETENCY MTMMP35A: Remove Exterior Covering AREA OF COMPETENCY: This unit deals with the preparation of exterior covering of pigs and/or the mechanical or

manual removal of hides and pelts. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP35.1 Clean and prepare equipment MP35.1.1 g Equipment cleaned and operational according to workplace, OH&S and hygiene and sanitation specifications.

MP35.2 Position carcase MP35.2.1 g Carcase positioned according to workplace and OH&S specifications.

MP35.3 Complete opening cuts MP35.3.1 g Opening cuts performed in accordance with workplace


©Australian National Training Authority March 1998 xli

procedures, OH&S and hygiene and sanitation requirements.

MP35.4 Remove hide MP35.4.1 g Hide removed employing measures and techniques to avoid damage to or contamination of carcase.

MP35.4.2 g All operations performed safely and hygienically in accordance with workplace procedures.






Solving problems 3


Using technology 3

Range of Variables

g Species

g Preparation techniques (40 points; refer to Industry Guidelines ‘Manually Prepare Exterior Covering for Pigs’).

g Equipment used in the removal of hair may include: – scalding vat – mechanical pelt puller (40 points; refer to Industry Guidelines ‘Operate Pelt Puller’). – mechanical hide puller (60 points; refer to Industry Guidelines ‘Operate Hide Puller’). – scrapers – gas burners for singeing

g Techniques for removal of pelt may include: – manually (60 points; refer to Industry Guidelines ‘Remove Pelt Manually’).

g Contaminants removed by cutting or washing may include: – hair – abscess – ingesta





xlii March 1998 ©Australian National Training Authority


g Work instructions



©Australian National Training Authority March 1998 xliii

Evidence Guide

Critical Aspects

g Demonstrate methods used to work cleanly and to avoid the risks of contamination of the carcase.

Pre/Co-Requisites









g Explain the potential for contamination and cross contamination.

g Outline work instructions.

g Explain the implications of knife stalls.

g Explain OH&S requirements.

g Describe procedure for trimming of contaminants.




Unit OF COMPETENCY MTMMP36A: Bed Dress Cattle AREA OF COMPETENCY: This unit deals with the manual removal of hide from cattle. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP36.1 Clean and prepare equipment MP36.1.1 g Equipment appropriately sterilised in accordance with hygiene and sanitation requirements and workplace standards in preparation for use.

MP36.1.2 g Equipment maintained in efficient working order, knives sharpened in accordance with workplace techniques.

MP36.2 Position carcase MP36.2.1 g Carcase positioned correctly in cradle to provide good access by operators.


xliv March 1998 ©Australian National Training Authority

MP36.2.2 g Carcase positioned in accordance with OH&S and workplace procedures.

MP36.3 Complete opening cuts MP36.3.1 g Opening cuts are performed in accordance with workplace procedures, OH&S and hygiene and sanitation requirements.

MP36.3.2 g Hide split correctly from the udder/cod are to the point of the brisket with outward cuts to avoid contamination and puncturing.

MP36.3.3 g Carcase flanked with both left and right sides split from the flank to the shoulder area.

MP36.3.4 g Opening cuts carefully made around both forelegs with incision from pit to hock.

MP36.3.5 g Hide cleared from both forelegs in accordance with workplace procedures.

MP36.3.6 g Hide opened to the neck along length of the brisket.

MP36.3.7 g Hide cleared from both sides of neck and deep into the neck and shoulders clearing the brisket.

MP36.4 Remove hide MP36.4.1 g Hide removed employing measures and techniques to avoid damage to or contamination of carcase.

MP36.4.2 g All operations performed safely and hygienically in accordance with workplace procedures.


©Australian National Training Authority March 1998 xlv






xlvi March 1998 ©Australian National Training Authority

Range of Variables

g Equipment may include: – hand/air knife – cradle

g Opening cuts include: – flanking – briskets – legging – midline cuts – rumping – backing off

g Contamination may include: – excreta – contents of intestines – water – fibre – dust – chain fall-out





g Work instructions



©Australian National Training Authority March 1998 xlvii

Evidence Guide

Critical Aspects

g Follow workplace hygiene and sterilisation procedures.

g Explain importance of correctly placing carcase in cradle.

Pre/Co-Requisites









g Demonstrates capacity to follow work instructions and regulatory requirements.

g Meets OH&S requirements at all times.

g Explains relevant work instructions.

g Demonstrates knife skills and explains hygiene, sanitation, OH&S requirements.

g Explains general economic impact of nicked, soiled or damaged hide and scored meat.

g Outlines general anatomy of carcase relevant to the task.




Unit OF COMPETENCY MTMMP37A: Eviscerate Carcase AREA OF COMPETENCY: This unit deals with the evisceration of animals. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP37.1 Operate brisket cutter/saw MP37.1.1 g Brisket cutter/saw placed in the score mark at the top of the brisket.

MP37.1.2 g Score mark followed to the base of the brisket using the brisket saw/scissors, with no damage to the rib cavity or internal organs and in accordance with workplace, OH&S and hygiene and sanitation specifications.


xlviii March 1998 ©Australian National Training Authority

MP37.2 Remove internal organs and tissues

MP37.2.1 g Internal organs removed without contaminating the carcase and in accordance with work instructions.

MP37.2.2 g Organs presented for inspection according to regulatory requirements.

MP37.2.3 g Corrective action taken in the event of contamination in line with workplace standards.






Solving problems 3


Using technology 3


©Australian National Training Authority March 1998 xlix

Range of Variables

g Sequence of workplace procedures may vary according to the standard carcase trim operating for individual lots or consignments.

g Internal organs and tissues may include those associated with the: – nervous system – reproductive and digestive systems – respiratory and circulatory systems – renal system – glands

g Sealing procedures may include the use of: – knot – string tie – plastic clip – elastrator ring

g Safety procedures may include: – emergency procedures in case of injury – accident prevention – equipment malfunction – electrical fault – emergency evacuation





g Work instructions

g Aspects of job function may include: – operation of a brisket cutter/saw following workplace OH&S and hygiene and sanitation specifications (20

points; refer to Industry Guidelines ‘Operate Brisket Cutter/Saw’). – opening carcase and removing internal organs to workplace and regulatory requirements (80 points; refer to

Industry Guidelines ‘Eviscerate Carcase’).


Evidence Guide

Critical Aspects


l March 1998 ©Australian National Training Authority

g Outline the potential risks of contamination and cross-contamination of the carcase and the required steps for corrective action.

g Demonstrate secure sealing procedures to avoid fouling the carcase.

Pre/Co-Requisites









g Explain work instructions.

g Describe procedure for the hygienic and safe use of knife.

g Outline the anatomy of the relevant species, breed, sex and age of the animal.

g Explain regulatory requirements.




Unit OF COMPETENCY MTMMP38A: Split CaRcase AREA OF COMPETENCY: This unit deals with the splitting of a carcase on a slaughter floor. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP38.1 Clean and prepare equipment MP38.1.1 g Equipment sterilised and checked to be in operational order according to workplace, hygiene and OH&S specifications.

MP38.2 Operate saw MP38.2.1 g Saw used to split carcase according to customer specifications and enterprise procedures.

MP38.2.2 g Carcase split according to OH&S and hygiene requirements.



©Australian National Training Authority March 1998 li





Solving problems 3


Using technology 3


lii March 1998 ©Australian National Training Authority

Range of Variables

g Species, breed, sex and age of animals.





g Work instructions



©Australian National Training Authority March 1998 liii

Evidence Guide

Critical Aspects

g Demonstrate correct operation of saw to split carcase.

Pre/Co-Requisites









g Explain OH&S requirements related to operating saw.

g Explain workplace and customer specifications.




Unit OF COMPETENCY MTMMP39A: Slice and Trim Meat Cuts for Sheep AREA OF COMPETENCY: This unit deals with slicing and trimming of the relevant cuts of meat to meet customer

specifications and regulatory requirements. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP39.1 Identify specifications for cuts MP39.1.1 g Specifications for cuts determined using cut descriptions according to regulatory standards, customer and workplace requirements.

MP39.1.2 g Specifications for the identification, removal and action associated with defects and contamination followed according to government regulations and workplace standards.

MP39.2 Separate primary cuts into finished meat cuts

MP39.2.1 g Primary meat cuts sliced into finished meat cuts according to specifications, hygiene and OH&S requirements.


liv March 1998 ©Australian National Training Authority

MP39.2.2 g Cuts made with safe and effective use of knives.

MP39.2.3 g Primary meat cuts sliced into finished meat cuts with the use of safe manual handling techniques.

MP39.3 Identify and remove defects MP39.3.1 g Specifications for the identification, removal and action associated with defects and contamination followed according to government regulations and workplace standards.

MP39.4 Handle product MP39.4.1 g Primary meat cuts sliced into finished meat cuts with the use of safe manual handling techniques.

MP39.4.2 g Hygiene and safety standards relating to the workplace and legal requirements followed accordingly.






Solving problems 2


Using technology 1


©Australian National Training Authority March 1998 lv

Range of Variables

g Specifications may include: – species – customer requirements – end use – workplace specifications

g Minimum cuts may include: – forequarter (120 points; refer to Industry Guidelines ‘Slice and Trim Forequarter - Sheep’). – trunk (60 points; refer to Industry Guidelines ‘Slice and Trim Trunk - Sheep’). – hindquarter (120 points; refer to Industry Guidelines ‘Slice and Trim Hindquarter - Sheep’).

g Workplace OH&S may include: – Personal Protective Equipment (PPE) – emergency procedures in the event of injury – accident prevention measures and procedures




g Work instructions



lvi March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate carcase separation into primary cuts and finished meat cuts according to specifications.

Pre/Co-Requisites









g Describe the primal/sub primal cutting lines as they relate to workplace specifications and regulatory requirements.

g Explain regulatory requirements as they relate to carcase cutting lines.




Unit OF COMPETENCY MTMMP40A: Slice and Trim Meat Cuts for Cattle AREA OF COMPETENCY: This unit deals with slicing and trimming of the relevant cuts of meat to meet customer




MP40.2 Separate primary meat cuts into finished meat cuts

MP40.2.1 g Primary meat cuts sliced into finished meat cuts according to specifications, hygiene and sanitation and OH&S requirements.


©Australian National Training Authority March 1998 lvii

MP40.3 Use knives effectively MP40.3.1 g Knives used to workplace, OH&S and hygiene and sanitation requirements.

MP40.4 Follow dropped meat procedures

MP40.4.1 g Dropped meat procedures followed to workplace requirements.



MP40.6.2 g Hygiene and safety standards relating to the workplace and regulatory requirements followed accordingly.






Solving problems 2


Using technology 1


lviii March 1998 ©Australian National Training Authority

Range of Variables

g Minimum cuts may include: – forequarter (150 points; refer to Industry Guidelines ‘Slice and Trim Forequarter - Cattle’). – hindquarter (150 points; refer to Industry Guidelines ‘Slice and Trim Hindquarter - Cattle’).


g Workplace OH&S may include: – Personal Protective Equipment (PPE) – emergency procedures in the event of injury – accident prevention measures and procedures – fat trim requirements may achieve – chemical lean – visual lean




g Work instructions



©Australian National Training Authority March 1998 lix

Evidence Guide

Critical Aspects

g Demonstrate removal of all primals to workplace/customer specifications.

Pre/Co-Requisites











g Explain personal hygiene and sanitation, dropped meat and OH&S procedures.




Unit OF COMPETENCY MTMMP41A: Slice and Trim Meat Cuts for Pigs AREA OF COMPETENCY: This unit deals with slicing and trimming of the relevant cuts of meat to meet customer




MP41.2 Slice primary cuts into finished meat cuts

MP41.2.1 g Primary meat cuts sliced into finished meat cuts according to specifications, hygiene and sanitation and OH&S requirements.


lx March 1998 ©Australian National Training Authority

MP41.3 Use knives effectively MP41.3.1 g Knives used to workplace, OH&S and hygiene and sanitation requirements.

MP41.4 Follow dropped knives procedures

MP41.4.1 g Dropped meat procedures followed to workplace requirements.









Solving problems 2


Using technology 1


©Australian National Training Authority March 1998 lxi

Range of Variables

g Minimum cuts may include: – shoulder (150 points; refer to Industry Guidelines ‘Slice and Trim Shoulder - Pigs’). – legs (150 points; refer to Industry Guidelines ‘Slice and Trim Legs - Pigs’).


g Workplace OH&S may include: – Personal Protective Equipment (PPE) – fat trim requirements may achieve – chemical lean – visual lean – emergency procedures in the event of injury – accident prevention measures and procedures




g Work instructions



lxii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate removal of all primals to workplace/customer specifications.

Pre/Co-Requisites











g Explain personal hygiene and sanitation, dropped meat and OH&S procedures.




Unit OF COMPETENCY MTMMP42A: Bone Beef Carcase AREA OF COMPETENCY: This unit deals with the removal of primal cuts from a beef carcase. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA



MP42.2 Slice and remove primal cuts from carcase

MP42.2.1 g Primal cuts sliced and removed from carcase according to workplace, customer and OH&S specifications.


©Australian National Training Authority March 1998 lxiii

MP42.2.2 g Primal lines cut in compliance with regulatory requirements.

MP42.2.3 g Meat safety and quality hazards handled according to regulatory, workplace and meat safety quality procedures.

MP42.2.4 g Primals cut to maximise yield.


MP42.4 Handle product MP42.4.1 g Product boned into finished meat cuts with the use of safe manual handling techniques.







Solving problems 3


Using technology 3


lxiv March 1998 ©Australian National Training Authority

Range of Variables

g Boning systems/methods may include: – mechanical de-boning – table boning – quarter boning – side boning

g Equipment may include: – rise and fall platforms – stands – tables – bone cutters – knives – pouches – hooks – bandsaw

g Abnormalities/hazards may include: – product contamination – bruising – ingesta – pathological lesions – abscesses

g Forequarter cuts may include: – shin/bola – brisket – chuck/blade – ribset

(150 points; refer to Industry Guidelines ‘Bone Beef Carcase - Forequarter’).

g Hindquarter cuts may include – thinflank – tenderloin/shortloin – striploin – rump – thickflank – inside – silverside – shin

(150 points; refer to Industry Guidelines ‘Bone Beef Carcase - Hindquarter’).

g Product may include: – hot boned product – chilled product – fat hardness – specifications





g Work instructions


©Australian National Training Authority March 1998 lxv

Evidence Guide

Critical Aspects

g Demonstrate procedure for boning beef carcase as relates to work instructions.

g Explain primal cutting lines as they relate to the structure of the carcase.

g Check the accuracy of cutting lines.

Pre/Co-Requisites









g Identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements.

g Explain regulatory, workplace and meat safety procedures and specifications.

g Describe the structure of the carcase as it relates to cutting lines.

g Explain procedure for removal of all primals to desired specifications.

g Explain personal hygiene, dropped meat and OH&S procedures.

g Explain procedure for cuts required to maximum yield for a given carcase.




Unit OF COMPETENCY MTMMP43A: Bone Sheep Carcase AREA OF COMPETENCY: This unit deals with the removal of primal cuts from a sheep carcase. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA




lxvi March 1998 ©Australian National Training Authority

MP43.2 Bone forequarter MP43.2.1 g Primal cuts sliced and removed from carcase according to workplace, customer and OH&S specifications.

MP43.2.2 g Primal lines cut in compliance with regulatory requirements.

MP43.2.3 g Meat safety and quality hazards handled according to regulatory, workplace and meat safety quality procedures.

MP43.2.4 g Primals cut to maximise yield









Solving problems 3



©Australian National Training Authority March 1998 lxvii

Using technology 3


lxviii March 1998 ©Australian National Training Authority

Range of Variables

g Boning systems/methods may include: – mechanical de-boning – table boning – side boning

g Minimum cuts may include: – forequarter (120 points; refer to Industry Guidelines ‘Bone Sheep Carcase - Forequarter’). – trunk (60 points; refer to Industry Guidelines ‘Bone Sheep Carcases - Trunk’). – hindquarter (120 points; refer to Industry Guidelines ‘Bone Sheep Carcase - Hindquarter’).

g Equipment may include: – rise and fall platforms – stands – tables – bone cutters – knives – pouches – hooks – bandsaw







g Work instructions


©Australian National Training Authority March 1998 lxix

Evidence Guide

Critical Aspects



Pre/Co-Requisites

















g Assessment should take place primarily on-the-job under normal working conditions. Unit OF COMPETENCY MTMMP44A: Bone Pig Carcase AREA OF COMPETENCY: This unit deals with the removal of primal cuts from a pig carcase. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA




lxx March 1998 ©Australian National Training Authority

MP44.2 Bone legs and shoulders MP44.2.1 g Bone, seam bone and tunnel bone slashed in legs according to workplace and OH&S specifications.

MP44.2.2 g Full shoulder boned without hock and without picnic shoulder on in accordance with workplace and OH&S specifications.

MP44.3 Bone middle MP44.3.1 g Middles boned by stringing bones and scooping bone middles according to workplace and OH&S specifications.

MP44.3.2 g Cartilage removed along skirt and bone loins scooped.



MP44.5.2 g Hygiene and safety standards relating to the

workplace and regulatory requirements followed accordingly.






Solving problems 3



©Australian National Training Authority March 1998 lxxi

Using technology 3


lxxii March 1998 ©Australian National Training Authority

Range of Variables

g Boning systems/methods may include: – table boning – quarter boning – side boning

g Minimum cuts include: – legs and shoulders (150 points; refer to Industry Guidelines ‘Bone Pig Carcase - Legs and Shoulders’). – middle (150 points; refer to Industry Guidelines ‘Bone Pig Carcase - Middle’).

g Equipment may include: – de-rinder machine – de-nuder machine – stands – tables – bone cutters – knives – pouches – hooks – bandsaw







g Work instructions

g Personal Protective Equipment (PPE) which may include: – waterproof clothing – work, safety or waterproof footwear – protective head and hair covering – lifting assistance – eye and facial protection – protective hand and arm covering – ear plugs/muffs – coat & apron


©Australian National Training Authority March 1998 lxxiii

– head wear – protective boot covers


lxxiv March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate procedure for boning of pig carcase according to work instructions and specifications.



Pre/Co-Requisites


















Unit OF COMPETENCY MTMMP45A: Render Product AREA OF COMPETENCY: This unit deals with the operation of rendering equipment in a safe and hygienic fashion. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP45.1 Monitor running of equipment MP45.1.1 g Equipment checked prior to operation according to workplace procedures.

MP45.1.2 g Cleanliness and hygiene and sanitation of equipment ensured according to workplace procedures and hygiene and sanitation requirements.


©Australian National Training Authority March 1998 lxxv

MP45.1.3 g Flow of product monitored.

MP45.1.4 g Condition of equipment monitored.

MP45.1.5 g Build up of product into and out of equipment monitored.

MP45.2 Operate equipment MP45.2.1 g Equipment loaded and programmed to product specifications.

MP45.2.2 g Equipment operated according to manufacturer’s specifications, OH&S, hygiene and sanitation and food safety requirements.

MP45.3 Control bacteria in rendered product

MP45.3.1 g Micro-organisms identified.

MP45.3.2 g Risk assessment and control measures for micro-organisms carried out.

MP45.3.3 g Good house keeping practices implemented to minimise risk of contamination.

MP45.3.4 g Critical control points identified and control measures implemented.






Solving problems 2



lxxvi March 1998 ©Australian National Training Authority

Using technology 2


©Australian National Training Authority March 1998 lxxvii

Range of Variables

g Rendering equipment may include: – press (40 points; refer to Industry Guidelines ‘Operate Press’). – tallow processing plant (40 points; refer to Industry Guidelines ‘Operate Tallow Processing Plant’). – blood processing plant (40 points; refer to Industry Guidelines ‘Operate Blood Processing Plant’).

g Rendering technique may include either: – batch cooker (70 points; refer to Industry Guidelines ‘Operate Batch Cooker (Dry Rendering)’). – continuous cooker (70 points; refer to Industry Guidelines ‘Operate Continuous Cooker’). – wet rendering (100 points; refer to Industry Guidelines ‘Operate Wet Rendering Process’).

g Different processing plants





g Work instructions

g Aspects of job function may include: – producing rendered products hygienically (40 points; refer to Industry Guidelines ‘Produce Rendered Products

Hygienically’). – monitoring boiler operations (40 points; refer to Industry Guidelines ‘Monitor Boiler Operations’).


g Worksite includes: – immediate working area – overall work place

g Math processes include estimation and calculation to monitor in/out flow of product, temperature, batch load, vapours and non condensed emissions


lxxviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate processing of by-products to workplace and regulatory standards.

Pre/Co-Requisites








g Explain procedure for product sample tests.

g Identify equipment used in the rendering process.

g Describe hygiene and sanitation requirements and regulatory requirements for rendering.

g Apply maths processes to monitoring procedures




Unit OF COMPETENCY MTMMP46A: Devlop and Implement QA Program for Rendering AREA OF COMPETENCY: This unit deals with the development and implementation of a QA program in a rendering

plant. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP46.1 Develop a QA program for rendering plant

MP46.1.1 g Process flow chart developed for rendering plant.

MP46.1.2 g Critical control points identified.

MP46.1.3 g Procedures to be carried out at critical control points identified.

MP46.1.4 g Operations manual, monitoring sheets and verification procedures developed.

MP46.2 Implement the QA at the MP46.2.1 g QA program implemented.


©Australian National Training Authority March 1998 lxxix

rendering plant






Solving problems 1


Using technology 2


lxxx March 1998 ©Australian National Training Authority

Range of Variables

g Different processing plants





g Work instructions



g Data to be recorded may include technical and mathematical information including graphs, tables and charts

g Recording formats may include proformas, standard formats, graphs, tables and charts

g Information and records may be presented manually or electronically


©Australian National Training Authority March 1998 lxxxi

Evidence Guide

Critical Aspects

g Explain the concepts behind the QA program for the plant.

Pre/Co-Requisites








g Explain the process flow chart for the rendering operation.

g Identify critical control points for QA monitoring.

g Explain technical information including graphs, tables and charts to clarify, explain and report processes and problems.



g Assessment should take place primarily on-the-job under normal working conditions. Unit OF COMPETENCY MTMMP47A: Perform Ante-Morten Inspection AREA OF COMPETENCY: This unit deals with the detection of abnormalities and diseases prior to slaughter. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP47.1 Identify types of stock and market requirements of food animals commonly slaughtered for meat

MP47.1.1 g Major breeds of commonly slaughtered domestic animals identified.

MP47.1.2 g Distinguishing features of major breeds identified.

MP47.1.3 g Market requirements of commonly slaughtered domestic animals identified.

MP47.2 Identify the main reasons for ante-mortem inspection

MP47.2.1 g Reasons for ante-mortem inspection identified.

MP47.2.2 g Regulatory requirements associated with ante-mortem inspection identified.


lxxxii March 1998 ©Australian National Training Authority

MP47.3 Perform an ante-mortem inspection on live animals

MP47.3.1 g Procedures and principles of humane handling of animals identified.

MP47.3.2 g Signs of common conditions seen at ante-mortem detected and identified as abnormal.

MP47.3.3 g Procedures for emergency and suspect slaughter identified.

MP47.3.4 g Ante-mortem inspection performed to OH&S and relevant regulatory requirements.

MP47.3.5 g Quality assurance aspects of ante-mortem inspection identified.

MP47.4 Identify signs of exotic and notifiable diseases and take appropriate action

MP47.4.1 g Signs of major exotic/notifiable diseases identified.

MP47.4.2 g Steps to be taken to notify an exotic/notifiable disease defined in accordance with regulatory requirements.






Solving problems 2


Using technology 2


©Australian National Training Authority March 1998 lxxxiii

Range of Variables

g Range, age and sex of species.

g Australian standard may vary.



g Current Australian Standards


g Work instructions



lxxxiv March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Perform ante-mortem inspection to OH&S and other relevant regulatory requirements.

g Perform ante-mortem in accordance with Australian Standards.

g Perform tasks to QA arrangements.

g List and explain the main reasons for an ante-mortem inspection.

g Explain and describe identification of animals using brand, tags and tattoos.

g Identify the steps in ante-mortem inspection and recognise abnormal conditions.

g List the signs of major exotic/notifiable diseases.

g List the principles and procedures for humane handling of livestock.

Pre/Co-Requisites








g List the major breeds of commonly slaughtered domestic animals.

g Identify and explain the market requirements of commonly slaughtered animals.

g Identify legislation related to ante-mortem inspection, emergency and suspect slaughter.

g Identify the steps and procedures for emergency and suspect kill.

g Identify and explain the regulatory requirements for suspect stock, hygiene and sanitation standards and workplace standards associated with ante-mortem inspection.

g List major exotic/notifiable diseases.

g Identify suspect animals that may be suffering from a notifiable disease on ante-mortem examination according to Australian Standards.

g List the steps to be taken to notify of suspect exotic/notifiable disease.

g List the regulatory requirements associated with exotic/notifiable diseases.




Unit OF COMPETENCY MTMMP48A: Handle Animals Humanely While Conducting Ante-

Mortem Inspection AREA OF COMPETENCY: This unit deals with the safe and humane handling of animals prior to slaughter. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP48.1 Identify animal species and breeds and their behavioural

MP48.1.1 g Species and breeds identified.


©Australian National Training Authority March 1998 lxxxv

characteristics

MP48.1.2 g Normal behavioural characteristics understood.

MP48.2 Identify handling requirements and facilities

MP48.2.1 g Reasons/objective of handling the stock understood (ie outcome).

MP48.2.2 g Facilities and equipment identified and suitable for use.

MP48.3 Handle animals to achieve objective/outcome required

MP48.3.1 g Animals moved and ‘processed’ (eg washed and sorted) as required by workplace and regulatory standards.

MP48.4 Handle contingencies MP48.4.1 g Sick or injured stock handled in accordance with workplace and regulatory requirements.

MP48.4.2 g Wild or uncooperative animals handled humanely without disturbing or injuring other animals or people.


lxxxvi March 1998 ©Australian National Training Authority






Using technology 2


©Australian National Training Authority March 1998 lxxxvii

Range of Variables

g Includes all animal welfare guides and legislation.

g Applies to all livestock of various temperaments from very tame to wild and unused to human contact, or any handling procedures.

g Applies to all species and breeds of livestock (also all ages) handled in an establishment for slaughter .

g Establishments could include: – abattoirs – knackers yards – stockyards – paddocks – transport, races and pens, knocking box – any establishment handling live animals

g Applies to all activities involving handling of livestock up to and including the knocking box or where live animals are killed.





g Work instructions



lxxxviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate humane handling of animals during ante-mortem inspection.

g Identify handling procedures that do not injure animal during handling activity.

Pre/Co-Requisites








g Describe how to handle livestock in calm and stress free manner.

g Identify steps to minimise stress and injury to self during handling procedure.

g Describe how meat attains an acceptably low ultimate pH (high pH meat caused by stressed animals and depleted glycogen stores, is avoided).

g Explain how to avoid bruising and/or hide/pelt damage during handling (causes economic loss due to trimming of bruised meat and downgrading of hides/pelts).




Unit OF COMPETENCY MTMMP49A: Perform Post-Mortem Inspection This unit deals with the identification of disease present in carcase or offal. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP49.1 Identify base anatomical structure systems of domestic food animals

MP49.1.1 g Organs identified in accordance with workplace instructions.

MP49.1.2 g Basic skeletal structure identified.

MP49.2 Identify the main reasons for post-mortem inspection

MP49.2.1 g Reasons for post-mortem inspection identified.

MP49.2.2 g Regulatory requirements associated with post-mortem inspection identified.


©Australian National Training Authority March 1998 lxxxix

MP49.3 Perform post-mortem inspection of major food animals

MP49.3.1 g Abnormalities identified and detected.

MP49.3.2 g Procedures for post-mortem inspection identified.

MP49.3.3 g Post-mortem inspection performed in accordance with regulatory requirements, hygiene and sanitation requirements and OH&S requirements.

MP49.3.4 g Quality assurance aspects of post-mortem inspection identified.

MP49.4 Describe the procedures followed for retained carcases on the slaughter floor

MP49.4.1 g Procedures for retained carcases identified and described in accordance with workplace and regulatory requirements.

MP49.5 Treat affected carcases appropriately

MP49.5.1 g Carcases disposed of in accordance with regulatory requirements, QA requirements and OH&S requirements.

MP49.6 Identify, describe and demonstrate equipment and protective clothing required to perform post-mortem inspection

MP49.6.1 g Equipment for post-mortem inspection identified and described.

MP49.6.2 g Equipment demonstrated to meet QA, OH&S and workplace requirements.

MP49.6.3 g Protective equipment and clothing for post-mortem inspection identified and described.

MP49.6.4 g Use, maintenance and storage of protective equipment demonstrated


xc March 1998 ©Australian National Training Authority

to OH&S requirements.






Solving problems 2


Using technology 2


©Australian National Training Authority March 1998 xci

Range of Variables

g Range of animals and source, age and sex of species.

g Current Australian Standards.

g Federal and state regulatory requirements.

g Disposition may be included in the competency to an extent commensurate with the level of complexity of the organisation and the degree of risk of food safety issues. Relevant areas of disposition of Level 4 may be used.




g Work instructions



xcii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Perform post-mortem in accordance with Australian Standards.

g Identify steps in post mortem inspection.

g Perform post-mortem inspections to meet QA and OH&S and other relevant regulatory requirements.

Pre/Co-Requisites








g List the reasons for post-mortem inspection.

g Identify and explain regulatory requirements, hygiene and sanitation standards, and OH&S requirements related to post-mortem inspection.

g Identify and demonstrate procedures for retained carcases.

g List workplace and regulatory requirements associated with retained carcases.

g Identify and demonstrate procedures for disposal of carcase.

g List OH&S and other relevant regulatory requirements associated with the disposal of carcases.

g List and describe equipment used for post-mortem inspection.

g Describe use of equipment to meet hygiene and sanitation, OH&S and workplace requirements.

g List and describe protective equipment and clothing used in post-mortem inspection.

g Describe use, maintenance and storage of protective equipment to meet OH&S requirements.

g Identify and describe carcase parts and organs incised during post-mortem inspection .

g Explain correct technique for incision of parts and organs.



g Assessment should take place primarily on-the-job under normal working conditions. Unit OF COMPETENCY MTMMP50A: Calibrate Instruments AREA OF COMPETENCY: This unit deals with the calibration of instruments to meet workplace and regulatory

requirements. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP50.1 Maintain calibration of instruments

MP50.1.1 g Instruments and equipment requiring calibration identified.

MP50.1.2 g Calibration procedures identified according to Australian Standards, NATA requirements,


©Australian National Training Authority March 1998 xciii

manufacturer’s or other regulatory or customer specifications.

MP50.1.3 g Instruments calibrated according to manufacturer’s specifications and Australian Standards.

MP50.1.4 g Sources of error in measurements identified.

MP50.1.5 g Laboratory procedures manual (that is acceptable to regulatory requirements) followed.

MP50.1.6 g Correction procedures applied to products or processes when equipment is out of calibration.


xciv March 1998 ©Australian National Training Authority






Solving problems 1


Using technology 1

Range of Variables

g Instruments may be calibrated – at start-up – on shutdown of procedures

g Instruments covered by this unit will include: – analytical balances – pH meters – thermometer – instruments as used in the establishment





g Work instructions


Evidence Guide

Critical Aspects

g Demonstrate calibration of instruments.

Pre/Co-Requisites


©Australian National Training Authority March 1998 xcv








g Identify and describe standards for calibration of instruments.

g Define calibration procedures with the use of laboratory procedures manual.

g Explain effective identification and recording of calibration status for all relevant instruments.

g Explain calculations required for calibration records.




Unit OF COMPETENCY MTMMP51A: Identify Microbiological and Chemical Threats to

Meat Safety AREA OF COMPETENCY: This unit deals with the identification of the microbiological and chemical threats to meat

safety. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP51.1 Identify micro-biological and chemical impact on meat and meat products

MP51.1.1 g Major types of micro-organisms affecting the meat industry identified.

MP51.1.2 g Major types of disease representing microbiological threat to meat identified and listed to workplace requirements.

MP51.1.3 g Environmental requirements for microbial growth defined.

MP51.1.4 g Microbial tolerance to temperature defined.

MP51.1.5 g Significance of temperature control on survival and growth of micro-organisms defined.


xcvi March 1998 ©Australian National Training Authority

MP51.1.6 g Removal of contamination defined.

MP51.1.7 g Effects of incorrect removal of contamination explained.

MP51.1.8 g Effect on shelf-life of meat contaminated with microbial growth explained.

MP51.1.9 g Effects on human health of microbial infection defined and explained.

MP51.1.10 g Systems of bacterial food poisoning described.

MP51.1.11 g Conditions under which food poisoning occurs defined.

MP51.1.12 g Actions to prevent food poisoning defined.

MP51.1.13 g Chemical threats to meat safety identified and explained.






Solving problems 3

Using technology 1


©Australian National Training Authority March 1998 xcvii

Range of Variables


g Current NRS Program




g Work instructions




xcviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Identify and describe features of major types of micro-organisms affecting the meat industry.

g Ability to collect samples for chemical testing.

g List the steps to remove contamination.

Pre/Co-Requisites








g Identify the habitat of different types of micro-organisms and their ability to survive outside the host animal.

g Identify requirements for microbial growth.

g Explain the effect each requirement has on microbial growth.

g Identify and demonstrate sources of micro-organisms.

g Explain the effects of incorrect removal of contamination.

g Explain the effects on microbial growth of wet carcase surfaces.

g Explain the effects on microbial growth of refrigeration, shelf life, handling meat.

g Explain procedures for collection of samples for microbiological testing.

g Describe sampling procedure as per regulatory requirements.

g Explain various preservation techniques.

g Explain the impact of chemicals on meat and meat products.

g Explain the symptoms, effects and means of prevention of microbial infection.

g List and explain the systems of bacterial food poisoning.

g List and explain the conditions under which food poisoning occurs.

g List and explain the actions to prevent food poisoning.




Unit OF COMPETENCY MTMMP52A: Process Data and Keep Accurate Records AREA OF COMPETENCY: This unit deals with the performance required to process data and maintain accurate

records. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP52.1 Process and present data MP52.1.1 g Data coded and recorded according to workplace and government regulations.


©Australian National Training Authority March 1998 xcix

MP52.1.2 g Data reliably stored and retrieved in accordance with workplace standards.

MP52.1.3 g Accuracy of data verified following laboratory procedures.

MP52.1.4 g Data presented in tables or graphs as required by the workplace.

MP52.2 Keep accurate records and maintain their confidentiality

MP52.2.1 g Documentation for all tests and analyses filed and stored according to workplace and regulatory requirements.

MP52.2.2 g Enterprise and regulatory confidentiality standards maintained.

MP52.3 Transcribe information accurately

MP52.3.1 g Transcribed material accurate and prepared in accordance with workplace time requirements.


c March 1998 ©Australian National Training Authority







Using technology 2

Range of Variables

g Data refers to the results of tests, measurements or analyses.

g Data is presented in written or electronic form.

g Records include information associated with: – equipment – materials – safety procedures – calibration

g Reference material includes: – equipment manuals and warranty – test procedures – maintenance and calibration records – safety data sheets – handbooks

g Records are handled appropriately and confidently.





g Work instructions



©Australian National Training Authority March 1998 ci

Evidence Guide

Critical Aspects

g Demonstrate processing of data and information recording procedures in a range of formats.

Pre/Co-Requisites








g Describe procedures for storing and retrieving records using laboratory information management systems.

g Explain how to meet contractual obligations regarding confidentiality.



g Assessment should take place primarily on-the-job under normal working conditions. Unit OF COMPETENCY MTMMP53A: Collect and Prepare Standard Samples AREA OF COMPETENCY: This unit deals with the collection and preparation of standard samples to meet regulatory

and workplace requirements. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP53.1 Receive, handle and store supplies

MP53.1.1 g Samples registered upon receipt in accordance with quality and workplace procedures.

MP53.1.2 g Labelling and history of sampling checked in accordance with laboratory procedures.

MP53.1.3 g Sample information recorded and cross-referenced with current or previous test data according to workplace requirements.

MP53.1.4 g Universal precautions and relevant legislative requirements observed during the handling and storage of all samples.


cii March 1998 ©Australian National Training Authority

MP53.1.5 g Samples requiring analysis by external laboratories recorded and forwarded following workplace procedures.

MP53.1.6 g Unwanted samples disposed of in accordance with workplace and hygiene standards.

MP53.2 Prepare for sample collection MP53.2.1 g The type of sample required confirmed prior to collection.

MP53.2.2 g Prescribed procedures to ensure representative sampling followed and details recorded to workplace requirements.

MP53.2.3 g Appropriate sampling equipment prepared or assembled to safety and workplace requirements.

MP53.3 Perform sample collection MP53.3.1 g Gross samples collected in accordance with workplace procedures.

MP53.3.2 g Sample integrity preserved throughout all aspects of sampling.

MP53.3.3 g Samples placed in suitable containers and labelled to clearly identify sample type, location, date and any other workplace specific information.

MP53.3.4 g Samples stored, preserved and transported in accordance with relevant regulations and laboratory procedures.

MP53.3.5 g Sampling equipment maintained in a clean, safe and sterile working order.


©Australian National Training Authority March 1998 ciii

MP53.3.6 g Unusual or non-standard observations made during sampling recognised and reported.

MP53.4 Perform standard chemical/biological sample preparation

MP53.4.1 g Samples and controls prepared for analysis.

MP53.4.2 g Action taken to minimise loss of analyses from sample.

MP53.4.3 g Separation equipment used to provide the required sample fractions.






Solving problems 3


Using technology 2


civ March 1998 ©Australian National Training Authority

Range of Variables

g Samples may include blood, blood products, or animal tissue and fluids, solids, liquids, and gases that involve raw materials, products, by-products, waste or naturally occurring substances. Their exact nature will depend on the ambit of the laboratory and the workplace.

g Standard procedure may include: – blending – digestion – dilution – grinding – homogenisation – purification – separation

– sieving

g Samples requiring analysis by external laboratories are forwarded in accordance with relevant regulations and procedures.

g Unwanted samples are disposed of in accordance with laboratory procedures and legislative requirements.

g Where non-sampling or specialised sampling is required, it is generally performed under supervision.





g Work instructions



©Australian National Training Authority March 1998 cv

Evidence Guide

Critical Aspects

g Demonstrate the ability to collect representative samples, and prepare, preserve and store them following standards procedures and maintaining sample integrity.

Pre/Co-Requisites








g Explain procedures for documenting all pertinent sample information in the required format.

g Describe the operation of collecting, receiving, handling and storing of specimens in accordance with laboratory procedures, universal precautions and legislative requirements.

g Identify steps in preparing samples and sub-samples following laboratory procedures.

g Outline correct disposal procedures.

g State workplace procedures to recognise sampling equipment and, as required, maintain it in a sterile condition.

g Explain the importance of obtaining representative samples and how this can be achieved.

g Describe the use of aseptic techniques in collecting samples in plants.




Unit OF COMPETENCY MTMMP54A: Apply OH&S and Other Regulations related to the laboratory AREA OF COMPETENCY: This unit deals with the specific OH&S issues associated with laboratories in meat

processing establishments. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP54.1 Keep immediate working environment safe

MP54.1.1 g Work areas kept clean and obstacle free in accordance with workplace and OH&S requirements and policies.

MP54.1.2 g Hazardous work situations identified and reported according to workplace procedures.


cvi March 1998 ©Australian National Training Authority

MP54.1.3 g Workplace and regulatory standards of personal hygiene and behaviour maintained.

MP54.1.4 g Shut-off safety points to all services to the work area are known and access kept clear.

MP54.2 Employ safe working practices MP54.2.1 g Safety equipment routinely checked in accordance with statutory requirements.

MP54.2.2 g Hazardous equipment and materials handled in accordance with materials safety data sheets and manufacturer’s instructions.

MP54.2.3 g Operating problems or equipment malfunctions identified and reported in accordance with workplace policy and procedures.

MP54.2.4 g Safe manual handling techniques used.

MP54.3 Safely store, collect and dispose of hazardous materials

MP54.3.1 g Potentially hazardous materials safely and securely stored in accordance with regulatory requirements and manufacturer’s specifications.

MP54.3.2 g Hazardous waste collected, sorted and disposed of in accordance with workplace procedures and environmental legislation, regulations and codes.

MP54.4 Respond effectively to accidents and emergencies

MP54.4.1 g Enterprise accident and emergency procedures explained and demonstrated in accordance with workplace requirements.


©Australian National Training Authority March 1998 cvii

MP54.4.2 g Workplace emergency first aid procedures followed.

MP54.4.3 g All accidents or incidents reported and recorded as required.

MP54.5 Maintain personal health in the workplace

MP54.5.1 g Personal contamination and contamination of others avoided.

MP54.5.2 g Risk behaviour that impacts on work practices and other workers avoided.






Solving problems 2

Range of Variables

g Regulations include Federal and State OH&S Acts.

g Hazards may include: – dangerous goods – micro-organisms – blood and blood products – animal tissue and fluids – sharps – broken glassware – contaminated clothing and equipment – electricity – noise – compressed gasses – steam

g Regulations could also include: – Federal or State animal welfare regulations and codes – environmental legislation



cviii March 1998 ©Australian National Training Authority




g Work instructions



©Australian National Training Authority March 1998 cix

Evidence Guide

Critical Aspects

g Demonstrate the ability to monitor and apply health and safety policies, practices and procedures in immediate working environment.

Pre/Co-Requisites








g List requirements of safety procedures.

g Describe workplace procedures and legislative requirements.




Unit OF COMPETENCY MTMMP55A: Maintain Laboratory Facilities, Equipment,

Material AREA OF COMPETENCY: This unit deals with the maintenance of laboratory facilities, equipment and material. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP55.1 Clean work preparation areas MP55.1.1 g Preparation areas cleaned using appropriate cleaning agents.

MP55.1.2 g Spillages removed in accordance with relevant Codes of Practice using appropriate agents & protective equipment.

MP55.1.3 g Wastes disposed of correctly according to workplace and regulatory requirements.

MP55.1.4 g Large spillages reported and then removed in accordance with workplace and Australian Codes of Practice.


cx March 1998 ©Australian National Training Authority

MP55.2 Clean and store glassware and equipment

MP55.2.1 g Contaminated glassware and equipment collected for cleaning and sanitation.

MP55.2.2 g Glassware examined for faults and detection’s handled according to workplace procedure.

MP55.2.3 g Appropriate reagents used to remove residues from glassware and equipment according to manufacturer’s specifications.

MP55.2.4 g Automatic cleaning apparatus used where required according to workplace availability and procedures.

MP55.2.5 g Clean glassware and equipment stored to workplace requirements.

MP55.3 Monitor stocks of laboratory materials and equipment

MP55.3.1 g Regular stock checks carried out according to workplace specifications.

MP55.3.2 g Stocks ordered, labelled, stored and documented to workplace, manufacturer’s and regulatory requirements.

MP55.3.3 g Assistance given in maintaining records.

MP55.4 Contribute to maintenance of laboratory hygiene

MP55.4.1 g Regulations covering protective clothing, personal hygiene, movement of people and materials, and work/cleaning sequence followed to prevent contamination and cross-contamination.

MP55.4.2 g Other people informed of potential hazards and contamination and appropriate safety steps taken according to workplace policy and


©Australian National Training Authority March 1998 cxi

procedure.

MP55.4.3 g Hygiene monitoring performed in accordance with laboratory procedures.

MP55.5 Sterilise and store glassware and equipment

MP55.5.1 g Items correctly wrapped, labelled and packed according to laboratory procedures.

MP55.5.2 g Standard autoclaves operated to manufacturer’s specifications.

MP55.5.3 g Established laboratory aseptic techniques used for handling and storing sterilised materials.






Solving problems 3


Using technology 2


cxii March 1998 ©Australian National Training Authority

Range of Variables

g Equipment and materials may include: – autoclaves – balances – blenders – centrifuges & separating equipment – dishwashers – freezers – fume hoods – gas cylinders – glassware – hotplates – instrument chart recorders – incubators – light microscopes – ovens – refrigerators – ultrasonic cleaners – water baths – reagents, disinfectants, detergents

g Enterprise acquisition and laboratory procedures, documentation and quality standards will vary.

g Records may include: – breakage – usage – data sheets – standards – loans – maintenance history – manuals – warranty documents – calibrations – catalogues – handbooks

g Preparation area include: – benches – sinks – fume cupboards

g Spillages and wastes may include: – chemical and biologically active materials – broken glass – sharps – micro-organisms

g Reagents for cleaning include: – decontaminants – organic solvents – acid cleaning solution

– alkaline cleaning solutions g Workplace OH&S policy




g Work instructions


cxiv March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate the ability to maintain clean, orderly laboratory work spaces and equipment.

Pre/Co-Requisites








g Explain steps for monitoring stock levels for common consumables, where necessary using checklists, approved lists of supplies, and where necessary estimation and calculation processes.

g Explain procedures for reporting hazards and contamination clearly and logically.

g Explain quality system requirements which affect laboratory maintenance practices.




Unit OF COMPETENCY MTMMP56A: Prepare Solutions, Stains, Media AREA OF COMPETENCY: This unit deals with the preparation of solutions, stains and media. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP56.1 Prepare solutions and biological stains for use in test procedures

MP56.1.1 g Quantities of required reagents measured correctly and documented before preparing solutions.

MP56.1.2 g Appropriate laboratory equipment recognised and assembled.

MP56.1.3 g Water of required quality prepared and produced.

MP56.1.4 g Solutions prepared to workplace and manufacturer’s specifications.

MP56.1.5 g Solutions for general laboratory use verified as suitable for intended use, labelled and stored.


©Australian National Training Authority March 1998 cxv

MP56.1.6 g Serial dilutions performed.

MP56.1.7 g Stains labelled and stored in accordance with laboratory procedures.

MP56.2 Monitor shelf life of solutions, stains and culture media

MP56.2.1 g The shelf-life of all working solutions and materials monitored regularly and stocks replaced when required.

MP56.3 Prepare culture media MP56.3.1 g Aseptic techniques used in the preparation of culture media.

MP56.3.2 g Plate-making equipment used according to manufacturer’s instructions.

MP56.3.3 g Agar plates, slopes, stabs and fluid media prepared from dehydrated materials and sterilised in accordance with laboratory procedures and manuals.

MP56.3.4 g Culture media labelled and stored in accordance with workplace procedures.






Solving problems 1


Using technology 1


cxvi March 1998 ©Australian National Training Authority

Range of Variables

g Solutions include those required for standard analytical procedures and other tests determined by the ambit and classification of the laboratory.

g In the case of biomedical laboratories, solutions, stains and media include those required for standard diagnostic/analytical procedures. In other laboratory settings, tests are determined by the ambit and classification of the laboratory.

g General laboratory stains are prepared to the standard prescribed in laboratory reference manuals.

g Equipment to measure mass and volume may be digital or analog.





g Work instructions



©Australian National Training Authority March 1998 cxvii

Evidence Guide

Critical Aspects

g Demonstrate the ability to prepare solutions ensuring that: – materials of specified purity are used – specified pre-treatment is performed – chemicals are weighed to the prescribe accuracy – a homogenous mix is obtained at the required concentration

Pre/Co-Requisites








gOutline how to safely use basic laboratory glassware, equipment and reagents.

g Explain process for measuring mass and volume to the required accuracy and precision.

g Describe requirements for the preparation of equipment for use in accordance with laboratory procedures and manufacturer’s instructions.

g State codes of conduct relevant to work instructions.

g Describe how to follow procedures safely.

g Explain procedures for performing serial dilutions correctly.

g Identify authorised and documented procedures and protocols.

g Identify chemicals used to prepare solutions.

g Perform calculations required to prepare solutions according to concentrations and volumes required.




Unit OF COMPETENCY MTMMP57A: Operate Laboratory Equipment and Instruments AREA OF COMPETENCY: This unit deals with the operation of laboratory equipment and instruments used in meat

processing establishments. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP57.1 Perform set-up and pre-use checks of laboratory equipment

MP57.1.1 g Safety checks performed in accordance with the relevant manual or operating procedures.


cxviii March 1998 ©Australian National Training Authority

MP57.1.2 g Damaged, faulty or unsafe instruments reported in accordance with workplace requirements.

MP57.1.3 g Instrument settings optimised for the particular task under direction.

MP57.1.4 g Instrument log books maintained in accordance with workplace policy and procedure.

MP57.1.5 g Simple of modular components replaced where appropriate.

MP57.2 Perform calibration checks and operate instruments as directed

MP57.2.1 g Start-up and shutdown procedures for instruments followed to workplace standards.

MP57.2.2 g Calibration schedules followed and records updated in accordance with workplace requirements.

MP57.2.3 g Measurements performed with the required accuracy and precision to meet quality standards.

MP57.2.4 g Measurements performed in priority order so that the time and materials are used efficiently.

MP57.2.5 g Unexpected results promptly reported.






cxx March 1998 ©Australian National Training Authority

Range of Variables





g Work instructions

g Maths processes including estimation and calculation may be applied to calibration, measurement, interpretation of information presented as tables, graphs, print outs.



©Australian National Training Authority March 1998 cxxi

Evidence Guide

Critical Aspects

g Demonstrate the ability to operate simple instruments using standard operating procedures to obtain data of the required accuracy and precision.

Pre/Co-Requisites








g Outline safety checks, settings for basic equipment and describe calibration checks using standard procedures.

g Explain procedures for recognising non-standard behaviour of equipment and instruments, diagnosis and minor repairs.

g Describe process for recording all instrument performance and usage.




Unit OF COMPETENCY MTMMP58A: Perform Qualitative and Quantitative Tests AREA OF COMPETENCY: This unit deals with the qualitative and quantitative test employed in meat processing

establishments. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP58.1 Prepare samples and apparatus MP58.1.1 g Confirmation of the nature of the sample and of the required test procedures obtained.

MP58.1.2 g Relevant apparatus set up and calibration confirmed.

MP58.2 Perform qualitative tests and procedures

MP58.2.1 g Qualitative tests to observe chemical, physical or biological properties performed to workplace requirements.

MP58.2.2 g Data compared with quality standards or other reference materials and results recorded, with


cxxii March 1998 ©Australian National Training Authority

appropriate reporting procedures followed.

MP58.2.3 g Tests completed within the required timeframe.

MP58.2.4 g Specimen collections maintained.

MP58.3 Perform quantitative tests MP58.3.1 g Standardisation procedures performed prior to the test and results recorded in accordance with workplace requirements.

MP58.3.2 g Quantitative tests to measure chemical, physical and biological properties performed.

MP58.3.3 g Data compared with standards or other reference materials and reported if outside reference range.

MP58.3.4 g Tests completed within the required timeframe.

MP58.4 Record results accurately MP58.4.1 g Data recorded using appropriate worksheets and/or laboratory information management systems.

MP58.4.2 g Instrument readouts and data converted into a form suitable for interpretation using given formulae or conversion factors.

MP58.4.3 g Results compared with product specifications or other quality control information and non-conformance is reported.





cxxiv March 1998 ©Australian National Training Authority

Range of Variables

g Qualitative and quantitative tests can be performed using manual, semi or fully automated procedures involving techniques and materials consistent with workplace classifications and accreditation.

g The nature of the tests undertaken depends on the scope of the laboratory and the nature of the workplace.

g Qualitative tests may include tests for: – pH – trace elements – specific ions – spot – colour – appearance

g Quantitative tests could include: – calorimetry – chromatography – elasticity – potentiometry – spectrometry – gas liquid chromatography and high pressure liquid chromatography – gravimetry – spectrophotometry – viscosity – volumetric analysis – optical

g Observations include microscopic examination and visual examination of samples, specimens and packaging.





g Work instructions


©Australian National Training Authority March 1998 cxxv

Evidence Guide

Critical Aspects

g Demonstrate the ability to conduct qualitative and quantitative chemical and/or physical and/or biological tests under supervision to obtain reliable data.

Pre/Co-Requisites








g Identify and explain the process for recording and presenting data accurately.

g Explain quality control limits and identify steps for ensuring data complies.

g Explain chemical and biological tests.

g Identify calculations required by test procedures.




Unit OF COMPETENCY MTMMP59A: Contribute to the Achievement of Quality

Objectives Related to the Laboratory AREA OF COMPETENCY: This unit deals with the QA requirements and objectives of a laboratory in a meat

processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP59.1 Apply quality control procedures

MP59.1.1 g Data recorded for quality control purposes.

MP59.1.2 g Variations recognised and reported according to workplace policy and procedures.

MP59.2 Contribute to quality improvements

MP59.2.1 g Problems and opportunities for improvement identified and reported to meet workplace and regulatory requirements.

MP59.2.2 g Contributions made to the review


cxxvi March 1998 ©Australian National Training Authority

and refinement of procedures to meet workplace needs.

MP59.3 Maintain commitment to personal work standards

MP59.3.1 g Personal work contributes to the continual improvement of the workplace quality system and standards.

MP59.3.2 g Waste minimised.

MP59.3.3 g All actions are in accordance with the code of ethics relevant to the workplace.

MP59.4 Assist in maintaining customer relationships

MP59.4.1 g Individual job function within the organisation understood and role fulfilled to workplace requirements.

MP59.4.2 g Individual job function fulfilled in accordance with supplier and customer requirements.

MP59.5 Update knowledge and skills as required

MP59.5.1 g Individual strengths and limitations understood and measures taken to update knowledge and skills.

MP59.5.2 g Course and professional development programs undertaken in accordance with workplace and regulatory requirements.






Solving problems 3

Range of Variables



©Australian National Training Authority March 1998 cxxvii




g Work instructions


g Data to be recorded may include technical and mathematical information including graphs, tables and charts.

g Recording formats may include proformas, standard formats, graphs, tables and charts and may be recorded manually or electronically


cxxviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate the ability to apply acceptable standards of interpersonal skills.

Pre/Co-Requisites








g Explain resolution tactics for simple customer enquiries.

g Identify effective communication techniques for conveying oral and written information clearly and concisely.

g Identify willingness to seek and undertake further training.

g Outline personal contributions to productivity, product quality and cost reduction.




Unit OF COMPETENCY MTMMP60A: Work Efficently as Part of a Team AREA OF COMPETENCY: This unit deals with effective teamwork. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP60.1 Achieve personal work objectives

MP60.1.1 g Work priorities and schedules confirmed.

MP60.1.2 g Tasks managed to meet workplace and customer time and resource constraints.

MP60.1.3 g Outcomes achieved without compromising workplace, regulatory, quality, accuracy or safety standards.

MP60.2 Identify and resolve work problems

MP60.2.1 g Problems recognised and dealt with according to workplace policy and procedures.


©Australian National Training Authority March 1998 cxxix

MP60.2.2 g Agreed problem solving strategies implemented.

MP60.3 Work in a team environment MP60.3.1 g Work undertaken collaboratively to achieve workplace and customer outcomes.

MP60.3.2 g Individual roles and responsibilities within a team understood and carried out to workplace requirements.

MP60.3.3 g Sensitivity to the diversity of team members and task difficulty demonstrated to ensure efficient work operations.


cxxx March 1998 ©Australian National Training Authority






Solving problems 3

Range of Variables

g Work tasks will vary according to: – the size of the workplace – the scope of duties and responsibilities


©Australian National Training Authority March 1998 cxxxi

Evidence Guide

Critical Aspects

g Demonstrates the ability to participate in appropriate non-verbal communication.

g Demonstrates the ability to work cooperatively.

g Demonstrates the ability to use appropriate conflict resolution procedures.

Pre/Co-Requisites








g Identify production team.

g Identify straightforward routines and procedures using allocated resources and with access to readily available guidelines and advice.

g Explain work objectives.

g Outline procedures implemented to solve simple problems.

g List interpersonal behavioural traits and explain acceptable standards of interpersonal behaviour.

g Identify inputs and outputs.

g Explain the sequence of a process.

g Identify and rectify a problem step.

g Describe preventative strategies where possible.

g Explain personal contribution to a team effort.




Unit OF COMPETENCY MTMMP61A: Prepare for Training AREA OF COMPETENCY: This unit deals with the way the trainer document the training sequence and checks all

practical arrangements and resources are in place. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP61.1 Confirm the need for training MP61.1.1 g Specific training need identified or advised by appropriate personnel.


cxxxii March 1998 ©Australian National Training Authority

MP61.1.2 g Specific training need confirmed with appropriate personnel.

MP61.1.3 g Training objectives reflect the specific training need.

MP61.2 Plan and document training session

MP61.2.1 g Training outcomes clearly stated.

MP61.2.2 g Steps in the training session follow a logical sequence.

MP61.2.3 g The training method(s) selected appropriate for:

− training outcomes.

− trainee characteristics.

− availability of equipment and resources.

MP61.2.4 g Plans for practice by trainees made.

MP61.2.5 g Provision for monitoring trainees progress made.

MP61.2.6 g Evidence required for assessment and how it will be collected stated.

MP61.3 Arrange locations and resources MP61.3.1 g Resources required for training identified and approved by appropriate personnel.

MP61.3.2 g Suitable locations for training arranged.

MP61.3.3 g Equipment, tools and other resources required organised to be available when needed.

MP61.3.4 g Arrangements made with any people who are required to help in


©Australian National Training Authority March 1998 cxxxiii

the training session or in the follow-up to the training session.

MP61.3.5 g Training environment arranged to be safe and accessible.

MP61.4 Notify trainees MP61.4.1 g Trainees notified of the time and place of the training session.

MP61.4.2 g Trainees’ supervisor(s) notified of the time and place of the training and of any other requirements of the training session.

MP61.4.3 g Purpose of the training notified to all involved.






Solving problems 2


cxxxiv March 1998 ©Australian National Training Authority

Range of Variables

g This unit applies to those people who provide training in the workplace but for whom the training function is not a major part of their job. They may provide either:

− infrequent training, or − regular training within a structured context.

g Training provided may be: – on a one to one basis. – to small group of trainees.


©Australian National Training Authority March 1998 cxxxv

Evidence Guide

Critical Aspects

g Give an outline of the training session, preferably in writing.

g Identify trainee characteristics (eg. communication and maths skills, cultural background, previous experience).

Pre/Co-Requisites








g Explain specific training need and how it was determined.

g Explain the trainer’s view of “appropriate personnel”.

g Explain the training method(s) selected.

g List possible training locations within the workplace.

g Describe safety and health standards to be observed.



g Assessment should take place primarily on-the-job under normal working conditions. Unit OF COMPETENCY MTMMP62A: Deliver Training AREA OF COMPETENCY: This unit deals with the implementation of the training plans and ensures that the training

outcomes are met. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP62.1 Prepare trainees MP62.1.1 g Objectives of the training session explained to and discussed with the trainees.

MP62.1.2 g Sequence of activities to be followed in the training session explained to trainees.

MP62.1.3 g Trainees made aware of the work application of the skill or job being taught.

MP62.1.4 g Any barriers to the performance of the job being taught identified and


cxxxvi March 1998 ©Australian National Training Authority

discussed with trainees.

MP62.1.5 g Assessment process explained to trainees.

MP62.2 Instruct trainees MP62.2.1 g Systematic approach taken to instruction, taking into account:

− explanation

− demonstration

− review

− trainee explanation

− trainee demonstration.

− feedback

MP62.2.2 g Instruction process revised and modified as necessary to meet the trainees’ learning needs.

MP62.2.3 g Trainees encouraged by positive comments from the trainer.

MP62.2.4 g Feedback during instruction designed to help trainees learn from their mistakes.

MP62.2.5 g Trainees encouraged and guided to evaluate their own performance and diagnose it for improvement.

MP62.3 Provide opportunities for practice

MP62.3.1 g Practice opportunities provided to the specific learning situation and the training objectives.

MP62.3.2 g Constructive feedback and reinforcement provided during practice.

MP62.3.3 g Trainee’s readiness for assessment monitored.


©Australian National Training Authority March 1998 cxxxvii

MP62.4 Confirm trainee has reached required standard of performance

MP62.4.1 g Evidence of satisfactory performance by the trainee collected in accordance with the training session plan.

MP62.4.2 g Trainee advised he/she has reached the required standard of performance.

MP62.4.3 g Other appropriate personnel advised that the trainee has reached the required standard of performance.


cxxxviii March 1998 ©Australian National Training Authority






Solving problems 2

Using technology 2

Range of Variables

g Category 1 applies to those people who provide training in the workplace but for whom the training function is not a major part of their job. They may provide either:

− training infrequently, or − regularly within a structured training context.

g Training provided may be: – on a one to one basis – to small group of trainees


©Australian National Training Authority March 1998 cxxxix

Evidence Guide

Pre/Co-Requisites








g Outline strategies for explaining or negotiating sensitive issues with trainees




Unit OF COMPETENCY MTMMP63A: Review Training AREA OF COMPETENCY: This unit deals with the way trainers reflect on the training outcomes and record, report

and review the training. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP63.1 Evaluate training session MP63.1.1 g Trainees encouraged to raise problems or difficulties with any aspect of the training session.

MP63.1.2 g Trainees asked to discuss their ability to apply the learning outcomes.

MP63.1.3 g Trainees’ reaction to the training session sought.

MP63.1.4 g Own performance reviewed against session objectives and in response to trainees’ comments.

MP63.1.5 g Review comments summarised.

MP63.1.6 g Results of evaluation used to guide further training.


cxl March 1998 ©Australian National Training Authority

MP63.2 Record training MP63.2.1 g Details of the trainees who have completed the training accurately recorded according to the organisation’s requirements.

MP63.2.2 g Other records required by legislation or agreement kept.

MP63.2.3 g Records released to authorised personnel only.

MP63.2.4 g Records securely stored.

MP63.3 Provide information on training MP63.3.1 g Information on proposed training, in hand or completed, provided to management as required.

MP63.3.2 g Information on proposed training provided to prospective trainees on request.

MP63.3.3 g Information on appropriate available training provided to employees on request.






Solving problems 2

Using technology 3


©Australian National Training Authority March 1998 cxli

Range of Variables

g Category 1 applies to those people who provide training in the workplace but for whom the training function is not a major part of their job. They may provide either:

− training infrequently, or − regularly within a structured training context.

g Training provided may be: – on a one to one basis – to small group of trainees


cxlii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate review with the trainees.

Pre/Co-Requisites








g Explain maintenance procedures for reviewing training records.

g Describe organisation’s record keeping arrangements and security and access procedures.

g Outline strategies for explaining or negotiating sensitive issues with trainees.




g Evidence of satisfactory performance is best obtained by observation of training delivery on a number of occasions. If this is not possible, then at least one direct observation should be supported by supplementary evidence, such as confirmation by a supervisor or discussions with trainees.

Unit OF COMPETENCY MTMMP64A: Specify Beef Product Using AUS-MEAT Language AREA OF COMPETENCY: This unit deals with the use of AUS-Meat language in defining beef specifications. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP64.1 Check beef product complies with written specification

MP64.1.1 g Beef product compliance with written specification checked and principles of quality assurance described.

MP64.1.2 g Sections of workplace quality assurance system related to ensuring beef product compliance described to AUS-MEAT standards.

MP64.1.3 g Non-conforming product defined and described in relation to workplace procedures.


©Australian National Training Authority March 1998 cxliii

MP64.1.4 g Critical control points identified and monitored in accordance with work instructions.

MP64.2 Assess product compliance MP64.2.1 g Product compliance with written specification assessed in accordance with workplace requirements and AUS-MEAT standards.

MP64.2.2 g Product description given in written specifications identified and understood.

MP64.2.3 g Corrective action taken in the event of non-conformance to beef product specifications.

MP64.3 Describe the skeletal structure and other anatomical features of the beef carcase

MP64.3.1 g Skeletal structure and other anatomical features of beef carcase described in accordance with beef product cutting lines.

MP64.3.2 g Skeletal structure and other anatomical features of beef carcase named and related to cutting lines for beef product.

MP64.4 Identify the major muscles of the beef carcase

MP64.4.1 g Major muscles of beef carcase identified and related to beef product cutting lines.

MP64.5 Check product compliance against written specifications

MP64.5.1 g Cutting lines and muscle content checked in accordance with written specifications.

MP64.5.2 g Non-conforming product that can be made to comply with the specification identified.



©Australian National Training Authority March 1998 cxlv

Range of Variables

g Specification may include: – AUS-MEAT – measurement – communication – technical accuracy – approval system

g Measurement and checking: – frequency – monitoring sheets – sample size – non conforming product – taking measurements – data collection – interpreting data

g Beef product: – product name – muscle content – foreign muscles – points of specification – product compliance

g Muscles may include: – forequarter (majors) – hindquarter (majors) – hind limb – blade





g Work instructions



cxlvi March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Identify and explain AUS-MEAT language specifications on beef product label.

g Identify non-conforming product in accordance with specifications.

g Explain product specification points.

Pre/Co-Requisites








g Explain corrective action procedures for non-conforming product.

g Describe product specifications accordingly.

g Identify skeletal and anatomical structures and features of beef product.




Unit OF COMPETENCY MTMMP65A: Specify Sheep Product Using AUS-MEAT Language AREA OF COMPETENCY: This unit deals with the use of AUS-Meat language in defining sheep specifications. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP65.1 Outline mandatory requirements of AUS-Meat language

MP65.1.1 g AUS-MEAT language appearing on product label specified.

MP65.1.2 g Accuracy of label checked against AUS-MEAT language specification.

MP65.1.3 g Minimum requirements for labelling of bagged and carton product stated.

MP65.2 Verify customer country requirements of AUS-MEAT language

MP65.2.1 g Customer country requirements included on product labels verified according to AUS-MEAT


©Australian National Training Authority March 1998 cxlvii

standards.

MP65.2.2 g Specifications reviewed to verify all customer country requirements included.

MP65.2.3 g Product labels monitored for accuracy and completeness of customer country requirements.

MP65.2.4 g Consequences for workplace loading out incorrect product outlined.

MP65.3 Outline methods of separating product

MP65.3.1 g Product with different basic categories in the boning room identified and separated to ensure product description integrity.

MP65.3.2 g Method used to separate product identified in accordance with workplace procedures and customer requirements.

MP65.3.3 g Check points for product integrity identified in accordance with work instructions.




Solving problems 3



cxlviii March 1998 ©Australian National Training Authority

Range of Variables



g Importing country requirements may include: – product name – cutting lines – dentition – prohibited products – slaughter and delivery dates – language – points of specification – Halal slaughter – refrigeration statements – weight ranges – shipping marks


©Australian National Training Authority March 1998 cxlix

Evidence Guide

Critical Aspects

g Identify and explain AUS-MEAT language specifications on sheep product label.



Pre/Co-Requisites









g Describe product specification requirements.

g Identify skeletal and anatomical structures and features of sheep product to be specified.




Unit OF COMPETENCY MTMMP66A: Specify Pork Product Using AUS-MEAT Language AREA OF COMPETENCY: This unit deals with the use of AUS-Meat language in defining pork specifications. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP66.1 Outline mandatory requirements of AUS-MEAT language

MP66.1.1 g AUS-MEAT language appearing on product label specified.

MP66.1.2 g Accuracy of label checked against AUS-MEAT language specification.

MP66.1.3 g Minimum requirements for labelling of bagged and carton product stated.

MP66.2 Verify customer country requirements

MP66.2.1 g Customer country requirements included on product labels verified according to AUS-MEAT standards.


cl March 1998 ©Australian National Training Authority

MP66.2.2 g Specifications reviewed to verify all customer country requirements included.

MP66.2.3 g Product labels monitored for accuracy and completeness of customer country requirements.

MP66.2.4 g Consequences for workplace loading out incorrect product outlined.

MP66.3 Outline methods for separating product

MP66.3.1 g Product with different basic categories in the boning room identified and separated to ensure product description integrity.

MP66.3.2 g Method used to separate product identified in accordance with workplace procedures and customer requirements.

MP66.3.3 g Check points for product integrity identified in accordance with work instructions.




Solving problems 3



©Australian National Training Authority March 1998 cli

Range of Variables



g Importing country requirements may include: – product name – cutting lines – prohibited products – slaughter and delivery dates – language – points of specification – refrigeration statements – weight ranges – shipping marks


clii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Identify and explain AUS-MEAT language specifications on pork product label.



Pre/Co-Requisites









g Describe product specification requirements.

g Identify skeletal and anatomical structures and features of pork product to be specified.




Unit OF COMPETENCY MTMMP67A: Assess Product in Chillers

PETENCY: This unit deals with the management of product in chillers in terms of specifications and hygienic storage. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP67.1 Assess meat colour, fat colour and marbling

MP67.1.1 g Product sample assessed to achieve meat and fat colour scores and marbling scores within the workplace specified range.

MP67.2 Ensure clearing program is followed

MP67.2.1 g Clearing program established and maintained to ensure product safety and health and hygiene requirements are met.

MP67.2.2 g Cleaning schedule set up and followed for daily, weekly and regular fumigation.


©Australian National Training Authority March 1998 cliii

MP67.3 Monitor temperature MP67.3.1 g Temperature of product monitored daily to meet product specifications, workplace procedures and regulatory requirements.

MP67.3.2 g Temperature of chiller constantly maintained to ensure product safety and to meet product specifications.

MP67.3.3 g Changes to temperature corrected to maintain product specifications.

MP67.4 Monitor product handling and identification

MP67.4.1 g Products identified and labelled in accordance with product specification requirements, workplace procedures and customer requirements.

MP67.4.2 g Customer requirements confirmed to determine the product order delivery arrangements.

MP67.4.3 g Temperature and storage requirements for product order confirmed and arranged in accordance with workplace instructions.

MP67.4.4 g Documentation for orders correctly completed.




Solving problems 2


cliv March 1998 ©Australian National Training Authority

Range of Variables

g Chiller temperature may be monitored with automatic data loggers or manual temperature gauges.

g Products may be stored in cartons or on racks.





g Work instructions

g Maths processes include estimation and calculation to monitor, adjust and calibrate equipment


©Australian National Training Authority March 1998 clv

Evidence Guide

Critical Aspects

g Outline the process involved in assessing chillers in the workplace.

g Identify product chiller requirements.

g Identify product health and hygiene requirements.

g Outline rejection procedures.

Pre/Co-Requisites








g Explain product transfer and storage methods.

g Apply maths processes to monitoring procedures for maintaining and correction temperatures




Unit OF COMPETENCY MTMMP68A: Bone Beef Neck AREA OF COMPETENCY: This unit deals with boning a beef neck to produce maximum yield. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP68.1 Bone neck MP68.1.1 g Neck boned in accordance with work instructions.

MP68.1.2 g Meat safety and quality hazards dealt with in accordance with regulatory and workplace procedures.

MP68.1.3 g Neck boned to maximise yield.

MP68.1.4 g OH&S requirements met.


©Australian National Training Authority March 1998 clvii

Range of Variables

g Location of neck boning activities may include: – slaughter floor – boning room





g Work instructions


clviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Identify relevant anatomical structure.

g Identify and explain potential sources of contamination and cross-contamination.

g Identify neck meat to be recovered.

Pre/Co-Requisites









g Describe bone neck procedure in accordance with work instructions for yield maximisation.

g Identify and explain specific OH&S requirements.




Intro3 · MP9 Process Carcase using Mechanical Aids 31 ... General Technical Shared Units Shared...

Documents

Transcript of Intro3 · MP9 Process Carcase using Mechanical Aids 31 ... General Technical Shared Units Shared...