intro2 · 2005. 5. 27. · national meat industry training package mtm98 ©australian national...

NATIONAL TRAINING PACKAGE COMPETENCY STANDARDS

Australian Meat Industry

MTM98

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

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

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©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


©Australian National Training Authority March 1998 viii


©Australian National Training Authority March 1998 ix

MEAT PROCESSING TRAINING FRAMEWORK

Cert.

2

3

4

Compulsory

OPTIONAL

General Technical

Slaughtering Boning Rendering Meat Safety Laboratory

Leadership Meat Safety QA

Core

Core


x March 1998 ©Australian National Training Authority

Framework for Slaughtering, Boning & Rendering

Compulsory

Core

Optional

Slaughtering

Boning

General Technical

Cert.

2

3

Rendering


©Australian National Training Authority March 1998 xi

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


©Australian National Training Authority March 1998 xvii

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 mtmMP1A: Maintain Personal Equipment AREA OF COMPETENCY: This unit describes the competencies necessary to obtain and maintain work bits and

personal protective equipment for use. This does not include knife sharpening. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP1.1 Maintain personal equipment MP1.1.1 g Personal equipment maintained to ensure:

– manufacturer’s specifications are met

– OH&S, hygiene and sanitation and workplace requirements are met

– regulatory requirements are met

– maintenance activities are appropriate to the equipment used.

MP1.2 Store personal equipment MP1.2.1 g Personal equipment stored in accordance with:

− workplace requirements

− regulatory requirements

MP1.3 Clean personal equipment MP1.3.1 g Personal equipment cleaned to ensure:

– manufacturer’s specifications are met

– workplace requirements are met

– OH&S and hygiene and sanitation requirements are met.


xxiv March 1998 ©Australian National Training Authority

Key Competencies KEY COMPETENCY LEVEL

Collecting, analysing and organising ideas and information 1

Communicating ideas and information 1

Planning and organising activities 1

Working with others and in teams 1

Solving problems 1

Using mathematical ideas and techniques 1

Using technology 1

Range of Variables

g Personal equipment may include: – protective equipment – handsaws

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

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

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


©Australian National Training Authority March 1998 xxv

Evidence Guide

Critical Aspects

g State the procedures for maintaining personal equipment.

g Demonstrate hygiene and sanitation and OH&S requirements in using, maintaining, cleaning and storage of personal equipment.

Underpinning Knowledge

g Explain maintenance techniques of personal equipment.

g Outline means of complying with workplace safety policies, OH&S legislation and codes of practice of the relevant state and federal authorities.

g Identify manufacturer’s' specifications and workplace requirements for use, maintenance, cleaning and storage of personal equipment.

Pre/co-requisites

g Unit MP5 Communicate in the Workplace

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.


xxvi March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP2a: Apply Basic Hygiene and Sanitation Practices AREA OF COMPETENCY: This unit outlines the personal hygiene and sanitation practices required by workers in a

meat processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP2.1 Clean own work area and equipment during operations

MP2.1.1 g Worksite hygienically cleaned to workplace and regulatory requirements during operations.

MP2.1.2 g Equipment hygienically cleaned to regulatory requirements, work instructions and workplace requirements.

MP2.2 Identify sources of contamination and spoilage

MP2.2.1 g Contamination risks identified and steps taken to reduce the risk.

MP2.2.2 g Corrective action taken when contamination identified in accordance with workplace and regulatory requirements.

MP2.3 Follow workplace's hygiene and sanitation policy and procedures

MP2.3.1 g Product handled in accordance with workplace hygiene and sanitation policies.

MP2.3.2 g Individual’s work conducted hygienically in accordance with workplace policy and procedures.

MP2.3.3 g Products processed in accordance with OH&S requirements.

MP2.3.4 g Products processed in accordance with regulatory requirements.


©Australian National Training Authority March 1998 xxvii




Solving problems 1

Using technology 1

Range of Variables

g Sources of contamination may include: – physical agents - ingesta, excreta, dust, grease etc – foreign bodies – chemical agents – may include chemicals such as insecticides, cleaning agents – microbiological & biological agents





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

g Worksite includes: – Immediate working area – Overall workplace

g Concurrent Apply basic Communication Skills


xxviii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace.

g Consistently follow workplace hygiene and sanitation policy and procedures.

Pre/co-requisites



g Explain instructions for own area.

g Identify possible sources of contamination in the worksite.

g Identify visual evidence of contamination.

g Explain the consequences of failing to follow workplace policy and procedures for hygienic handling and processing of meat.

g Identify causes of food spoilage.

g Explain reporting procedures for contamination as appropriate.

g List bacteria which may affect meat.

g Explain factors which may cause spoilage of meat.

g Explain the time/temperature/moisture requirements for bacterial growth.

g Outline the functions of Australian Standards for hygienic production of meat for human consumption.

g Outline workplace policies on hygiene and sanitation.

g Explain work instructions and hygiene procedures for own work areas.

g Explain the purpose of the contaminated or spoiled meat leaving the plant.

g Explain the chemical contamination risks to product prior to and after slaughter.

g Outline the sources of physical and microbiological contamination in meat works.


g Assessment must be made in the industry context. g Assessment should take place primarily on-the-job under normal working conditions.


©Australian National Training Authority March 1998 xxix

Unit OF COMPETENCY mtmMP3A: Apply Quality Assurance Practices AREA OF COMPETENCY: This unit deals with the knowledge and practices required to apply quality assurance

procedures in a meat processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP3.1 Identify hazards and critical control points in meat processing

MP3.1.1 g Hazards to food safety and quality identified for a person’s work area according to workplace and regulatory requirements.

MP3.1.2 g Critical control points for a person’s work area identified according to workplace requirements.

MP3.2 Identify elements of the quality assurance system for meat processing

MP3.2.1 g Elements of the quality assurance system (including HACCP charts, mission statement, work instructions, corrective action and monitoring procedures) identified and related to workplace requirements.

MP3.3 Follow work instructions and standard operating procedures

MP3.3.1 g Work instructions identified and followed.

MP3.3.2 g Non-conforming product reported to supervisor where this forms part of work instructions.

MP3.3.3 g Consequences of not following work instructions understood.

MP3.4 Identify monitoring quality control practices

MP3.4.1 g Measurers for monitoring quality control identified.

MP3.4.2 g Inspection and re-inspection procedures identified.

MP3.5 Perform inspection of own work MP3.5.1 g Inspection of own work carried out as prescribed in work instructions.

MP3.5.2 g Corrective action taken as laid


xxx March 1998 ©Australian National Training Authority

down in work instructions.





Solving problems 1


Using technology 1


©Australian National Training Authority March 1998 xxxi

Range of Variables

g Variations and QA systems may include: – Monitoring regimes – Inspection regimes – state and AQIS quality assurance manual requirements – meat processing techniques

g Inspection may include: – Visual/sight – Sample to be sent for testing





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

g Worksite includes: – Immediate working area – Overall workplace

g Mathematical information includes: – Voltage and current levels – Inflow/outflow of product – Slaughter data – Grading specifications – Hot weights – Tare weights – Net weights – Tagging and labelling – waste – yield – sampling – supply and flow of consumables – measurement of mass – temperature – time


xxxii March 1998 ©Australian National Training Authority

Evidence Guide Critical Aspects

g Demonstrate the capacity to: – follow work instructions – identify hazards to food safety quality comply with government regulatory requirements – inspect own work to ensure compliance with specifications – identify food safety and quality monitoring processes

g Demonstrate a knowledge of: – the structure of quality systems – HACCP charts – hazards to food safety – critical control points – corrective actions for own work – monitoring processes – interpret, record and report mathematical information

Pre/co-requisites



g Identify critical control points for a specific task/activity and explain the tests or action taken at these points.

g Explain the potential risk, loss or damage if the required actions are not performed.

g Explain the regulatory requirements relevant to the person’s work area.

g Explain the reasons for inspection and sampling.

g Explain verbal and non-verbal instructions in order to produce acceptable samples.

g Explain sampling procedures, where part of a position is work instructions, as they apply to normal work situations in which the individual is engaged.

g Outline actual and potential problems which may result in non-representative samples where sampling is part of a person’s work instruction.

g Explain the potential results of collecting non-representative samples.

g Explain the reasons why the individual needs to assure sampling integrity.

g Describe procedures for handling samples after they have been collected.

g Explain the purpose of correctly recording sampling details.

g Describe the actual/potential effects of incorrect sample preparation and handling.

g Record and report mathematical information.


g Assessment must be made in the industry context.

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


©Australian National Training Authority March 1998 xxxiii

Unit OF COMPETENCY mtmMP4A: Follow Safe Work Policies and Procedures AREA OF COMPETENCY: This unit deals with the knowledge and workplace practices which enable an employee to

work safely in a meat processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP4.1 Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel

MP4.1.1 g OH&S responsibilities met according to regulatory and workplace requirements.

MP4.1.2 g OH&S responsibilities of key personnel recognised and related to in regard to their responsibilities.

MP4.2 Follow workplace OH&S policy and procedures

MP4.2.1 g Signs and symptoms of zoonotic diseases identified and preventative action taken.

MP4.2.2 g OH&S policy and procedures followed.

MP4.2.3 g Personal Protective Equipment (PPE) used, maintained and stored as appropriate.

MP4.3 Provide information to the work group about OH&S

MP4.3.1 g Relevant provisions of OH&S legislation and codes of practice are accurately and clearly explained to the work group.

MP4.3.2 g Information on the organisation’s OH&S policies, procedures and programs is provided in a readily accessible manner and is accurately and clearly explained to the work group.

MP4.3.3 g Information about identified hazards and the outcomes of risk assessment and risk control procedures is regularly provided and is accurately and clearly explained to the work group.

MP4.4 Contribute to participative arrangements for OH&S

MP4.4.1 g Occupational health and safety issues are raised with designated personnel in accordance with


xxxiv March 1998 ©Australian National Training Authority

workplace procedures and relevant occupational health and safety legislation.

MP4.4.2 g Contribute to participative arrangements for occupational health and safety in the workplace within organisational procedures and scope of responsibilities and competencies.

MP4.5 Follow workplace procedures for hazards identification and risk control

MP4.5.1 g Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace procedures.

MP4.5.2 g Workplace procedures and work instructions for controlling risks to health and safety are followed accurately.

MP4.6 Follow emergency procedures MP4.6.1 g Emergency procedures followed according to workplace procedures.

MP4.6.2 g Appropriate reporting procedures for emergencies followed according to workplace procedures.

MP4.6.3 g Emergency procedures followed in accordance with safety procedures.

MP4.7 Operate machinery safely MP4.7.1 g Machinery operated according to safe work practices and procedures.

MP4.7.2 g Machinery operated and maintained according to manufacturer’s specifications and standard operating procedures.


©Australian National Training Authority March 1998 xxxv






Solving problems 1


Using technology 1


xxxvi March 1998 ©Australian National Training Authority

Range of Variables g Hazards may include: – zoonotic diseases – chemicals – substances – noise – light – ventilation – confined spaces – temperature – stress – manual handling – mechanical stands – dust – drugs – alcohol – fatigue – equipment malfunctions – electrical faults – radiation – knives – saws – machinery





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

g Worksite includes: – immediate working area – overall workplace

g Workplace procedures include: – hazard policies and procedures – emergency, fire and accident procedures – work instructions


©Australian National Training Authority March 1998 xxxvii

Evidence Guide

Critical Aspects

g Demonstrate safe work practices in all activities undertaken at the work site.

g Demonstrate ability to: – follow work instructions – use safety equipment including personal protective equipment and fire extinguishers – select organise and report routine information to

– explain issues and problems – offer suggestions for improvement – draw conclusions

– identify OH&S hazards in own work area and around general plant – follow workplace OH&S policies and procedures

Pre/co-requisites

g UnitMP5 Communicate in the Workplace


g Outline employee’s role in workplace OH&S policies and procedures.

g Outline the employee’s role in regulatory OH&S requirements for the workplace.

g Explain the function of OH&S consultative committees.

g List emergency procedures including evacuation procedures.





xxxviii March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP5A: Communicate in the Workplace AREA OF COMPETENCY: This unit deals with the use of workplace communication procedures and policies. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP5.1 Contribute to maintenance and improvement of workplace operations and procedures

MP5.1.1 g Problems solved by communicating with others.

MP5.1.2 g Information, including mathematical information exchanged to perform workplace tasks and take appropriate action.

MP5.1.3 g Spoken and written reports provided clearly and promptly

MP5.2 Identify key personnel in the workplace

MP5.2.1 gWorkplace’s organisational structure, mission statements and strategic plan explained.

MP5.2.2 g Key personnel identified and their role in the organisation explained.

MP5.2.3 g Role of trainees explained.

MP5.3 Contribute to positive workplace relations

MP5.3.1 g Communication styles of cultural, social and ethnic groups recognised and considered.

MP5.3.2 g Appropriate communication style for context and purpose applied.

MP5.3.3 g Regulatory and workplace ethical standards considered in verbal and non-verbal communication.


©Australian National Training Authority March 1998 xxxix






Solving problems 2


Using technology 1


xl March 1998 ©Australian National Training Authority

Range of Variables

g Information relating to own work may be provided orally or in written, chart, diagram or poster form.

g Written information may include: – work instructions – reports – procedures – policies – messages – job requirements – any written information relevant to own work requirements

g Information relating to own work may include: – codes of practice – work instructions – procedures – policies – scales, dials in analog or digital formats – HACCP charts – AUS-MEAT language charts – Messages – grading specifications – condemnation marks, inspection brands – manufacturer’s specifications – voltage meters and readings – sample data – packaging, load out and repackaging documentation – labels, tags – inspection schedules – orders

g Audiences may include: – Colleagues – Superiors – external parties – customers – clients – business associates

g Maths terms include measurements for weight, volume, temperature, time, voltage

g Communication may be spoken, written, non-verbal and include signs and signals

g Communication may be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients, external parties

g OH&S and hygiene and sanitation policies and work instructions include reporting requirements

g Explanations and reports are made in everyday workplace language including commonly used technical terms and some mathematical terms.


©Australian National Training Authority March 1998 xli

Evidence Guide

Critical Aspects

g Demonstrate effective communication techniques with supervisors and fellow workers.

g Demonstrate the exchange of relevant routine information with others to explain issues or problems, offer suggestions for improvement, reach conclusions and meet quality and food safety requirements.


g Identify sources of information relevant to own work.

g Identify and explain roles of key personnel in the workplace.

g Explain workplace standards of behaviour.

g Describe forms of feedback provided to fellow workers and key personnel.

g Identify and explain roles of key personnel in the work place.

g Outline workplace standards of behaviour.





xlii March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP6A: Overview the Meat Industry AREA OF COMPETENCY: This unit provides employees with an understanding of the structure of the meat industry,

their own workplace and work conditions. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP6.1 Work within industry structure MP6.1.1 g The composition and structure of the meat industry examined to provide an overview for work priorities.

MP6.1.2 g Major species and trade markets examined to apply to work priorities and production outputs.

MP6.1.3 g The path of meat traced from paddock to plate.

MP6.1.4 g The flow of product traced from stockyards to transport from plant.

MP6.1.5 g Workplace products identified.

MP6.2 Apply workplace policies MP6.2.1 g Relevant workplace policies obtained and applied.

MP6.2.2 g Role of trainees explained in relation to workplace policies.

MP6.2.3 g Information on working conditions and workplace agreements, where available, obtained and followed.

MP6.3 Follow award/employment agreement provisions

MP6.3.1 g Information about relevant award provisions and employment conditions obtained and applied as appropriate.

MP6.3.2 g Information on employee rights and responsibilities obtained and applied.

MP6.4 Identify appropriate MP6.4.1 g Major industry organisations, peak bodies and regulatory bodies


©Australian National Training Authority March 1998 xliii

organisations and associations identified and contacted as appropriate.

MP6.5 Follow Equal Employment Opportunity (EEO) legislative requirements

MP6.5.1 g Information about EEO provisions obtained and applied as appropriate.

MP6.5.2 g Information on sexual harassment obtained and complied with.

MP6.6 Demonstrate awareness of environmental issues in the meat industry

MP6.6.1 g Relevant environmental regulatory requirements identified and explained.

MP6.6.2 g Workplace environmental policies and practices identified and explained.

MP6.6.3 g Consequences of not following workplace environmental policies and practices understood.





Solving problems 1


xliv March 1998 ©Australian National Training Authority

Range of Variables

g Workplace policies may include: – OH&S policies – EEO policies – mission statements – strategic planning – organisational structure – QA manual – environmental policies – work instructions

g Award provisions may relate to: – state or federal awards – enterprise bargaining agreements – Australian workplace agreements

g Industry associations for the meat industry include: – Meat Industry Council – Australian Meat and Livestock Corporation – Meat Research Corporation – Societe Generale de Surveillance – Cattle Council of Australia – Pork Council of Australia – CSIRO Meat Research Institute – Australian Meat Technology Pty Ltd – National Meat Association of Australia – Australian Meat Council – Australian Lot Feeders Association – Australian Meat Industry Employees Union – Sheep Meat Council of Australia – National Farmers Association





g Work instructions

g Worksite includes: – immediate working area – overall workplace


©Australian National Training Authority March 1998 xlv

Evidence Guide

Critical Aspects

g Outline the structure of the meat industry.

Pre/co-requisites



g Outline the path of meat from paddock to plate.

g Explain the flow of product from stockyard to dispatch area in your workplace.

g Name the products produced at your workplace.

g List the markets where your products are distributed.

g List workplace policies relevant to trainees.

g Explain trainees’ role in relation to workplace policies.

g Outline aspects of the award relevant to trainees.

g Explain employee’s responsibilities.

g Explain the principles of EEO and sexual harassment.

g Outline the organisations structure and mission of your workplace

g Explain the roles of key personnel in the organisation.





xlvi March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP7A: Handle Animals AREA OF COMMPETENCY: This unit deals with the humane handling of animals in an abattoir environment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP7.1 Present animals for slaughter MP7.1.1 g Animals selected for slaughter according to product specifications and workplace procedures.

MP7.1.2 g Animals prepared for slaughter at a rate to maintain productivity according to workplace procedures.

MP7.1.3 g Animals handled according to OH&S and animal welfare requirements.

MP7.1.4 g Animals presented for slaughter in a condition to maintain standard of product.

MP7.2 Maintain flow and order of animals

MP7.2.1 g Communication effected with stockperson to ensure animals are available to meet start-up times and chain speed requirements.

MP7.2.2 g Flow and order of animals maintained according to start-up times and chain speed requirements.


©Australian National Training Authority March 1998 xlvii






Solving problems 2


Using technology 2


xlviii March 1998 ©Australian National Training Authority

Range of Variables

g Lairage facilities will vary according to the species and may include: – pens – yards – paddocks – sheds

g Regulatory requirements may vary depending on local, state or federal government legislation.

g Livestock handling methods may include the use of goads such as: – dogs – electrical – mechanical – audio

g Product specification may vary with customer or workplace requirements.

g Animal preparation may include – whole or partial wash down – fasting (food only or food and water)

g Aspects of job function may include: – the preparation of animals for slaughter (40 points; refer to Industry Guidelines ‘Prepare Animals for

Slaughter’). – operation of the animal restraint (20 points; refer to Industry Guidelines ‘Feed Race and Restrain Animal’)

g Types of races and restrainers used may vary.

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

– electrical fault – emergency evacuation

g Concurrent Unit MP5 Communication in the Workplace


©Australian National Training Authority March 1998 xlix

Evidence Guide

Critical Aspects

g Handle animals without causing undue stress to the animals.

g Explain and demonstrate procedures and requirements for handling livestock

g Demonstrate the ability to identify animals suitable for slaughter according to specification and health status.

g Demonstrate appropriate style for communicating with fellow workers eg to exchange information with stockperson.

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


g Explain recording procedures for livestock control.

g Explain OH&S and animal welfare requirements.

g Explain relevant productivity requirements and requirements for maintaining standards of product and flow and order of animals.

g Outline characteristics of breeds, sex, and age of animals.

g Describe correct use of goads.





l March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP8A: Prepare the Carcase AREA OF COMPETENCY: This unit covers the range of operations that may be required to be performed by an

employee at this level while the carcase is on the slaughter floor. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP8.1 Operate equipment MP8.1.1 g Pre-operation checks conducted to ensure equipment in good working order and confirmed equipment settings.

MP8.1.2 g Equipment safety guards secured and in place in accordance with workplace and OH&S standards.

MP8.1.3 g Equipment powered and operated in accordance with manufacturer’s instructions, legal requirements, equipment capacity and workplace standards.

MP8.2 Prepare carcase MP8.2.1 g Carcase prepared in accordance with workplace instructions, OH&S and regulatory requirements.

MP8.2.2 g Carcase prepared in accordance with company hygiene requirements and where appropriate customer specifications.





Solving problems 2

Using technology 1


©Australian National Training Authority March 1998 li

Range of Variables

g Equipment may include: – automated/mechanical scalder/dehairer

(40 points; refer to Industry Guidelines ‘Operate Automated Scalding/Dehairing Equipment - Pigs’). – stimulation equipment:

(10 points; refer to Industry Guidelines ‘Operate Electric Stimulator’).

g Equipment may vary depending on make/model/use.

g Work instructions and OH&S requirements may vary.

g Species may vary.

g Personal protective equipment may include: – work, safety or waterproof footwear – waterproof clothing – protective head covering – protective hand covering – protective arm covering – ear protection

g Aspects of job function may include: – shackling carcase on production line in accordance with workplace and OH&S procedures (20 points; refer to Industry Guidelines ‘Shackle Animal’) – performing changeover operations in accordance with OH&S procedures with special attention to manual

handling procedures (10 points; refer to Industry Guidelines ‘Complete Changeover Operations’). – bagging of tails and removal of tags to workplace standards and procedures (20 points; refer to Industry Guidelines ‘Bags Tails and Remove Tags’). – trimming pig carcase in accordance with workplace and OH&S requirements (40 points; refer to Industry Guidelines ‘Trim Pig Pre-Evisceration’).

g Hygiene and safety requirements may include: – work, safety or waterproof footwear – waterproof clothing – protective head covering – protective hand covering – protective arm covering – ear plugs/muffs


lii March 1998 ©Australian National Training Authority

Evidence Guide Critical Aspects

g Demonstrate safe and effective use of equipment without error on the slaughter floor.

g Demonstrate ability to fulfil OH&S and regulatory requirements.

Pre/Co-Requisites







g Unit MP11 Sharpen knives


g Conduct pre-operation checks of equipment.

g Explain reporting procedures for defects in equipment, materials and product and outline corrective action steps.

g Identify and follow work instructions.

g Explain the procedure for the monitoring and maintenance of stocks and supplies, demonstrating appropriate calculation and estimation process.

g Explain the importance of maintaining integrity and accuracy in carcase identification.

g State the dangers of contamination and cross contamination and methods used to minimise the incidence.

g Explain and demonstrate desirable habits in the preparation of the carcase according to workplace practices.

g Interpret and report mathematical information





©Australian National Training Authority March 1998 liii

Unit OF COMPETENCY mtmMP9A: Process Carcase Using Mechanical Aids AREA OF COMPETENCY: This unit deals with the safe operation of a range of machines used to process product in a

meat processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP9.1 Operate mechanical aids MP9.1.1 g Mechanical aids operated in accordance with workplace instructions, hygiene and sanitation and OH&S procedures.

MP9.1.2 g Mechanical aids/devices maintained in accordance with standard operating procedures.

MP9.1.3 g Equipment sterilised in accordance with workplace instructions and OH&S requirements to meet hygiene and sanitation standards.

MP9.1.4 g Mechanical aids operated in accordance with manufacturer’s instructions.

MP9.1.5 g Mechanical aids operated in accordance with hygiene regulations to minimise risk of contamination and cross-contamination of product.

MP9.1.6 g Work area kept neat and clear of waste.

MP9.2 Maintain mechanical aids MP9.2.1 g Mechanical aids/devices maintained in accordance with manufacturer’s instructions and workplace requirements.


liv March 1998 ©Australian National Training Authority





Solving problems 3

Using technology 1

Range of Variables

g Mechanical aids may include:

– whizzard knife: (10 points; refer to Industry Guidelines ‘Operate Whizzard Knife’)

– rise and fall platform: (10 points; refer to Industry Guidelines ‘Operate Rise and Fall Platform’)

– nose roller: (20 points; refer to Industry Guidelines ‘Operate Nose Roller’)

– pelt puncher: (20 points; refer to Industry Guidelines ‘Operate Mechanical Pelt Puncher’)

– brisket roller: (20 points; refer to Industry Guidelines ‘Operate Brisket Roller’)

– pneumatic cutter: (10 points; refer to Industry Guidelines ‘Operate Pneumatic Cutter’)

– circular saw: (10 points; refer to Industry Guidelines ‘Operate Circular Saw’)

– band saw: (10 points; refer to Industry Guidelines ‘Operate Band Saw’)

– hide/pelt puller: (10 points; refer to Industry Guidelines ‘Prepare Carcase and Equipment for Hide/Pelt Puller’)

– tenderiser: (20 points; refer to Industry Guidelines ‘Operate Tenderiser’)

– mincer: (20 points; refer to Industry Guidelines ‘Operate Mincer’)


©Australian National Training Authority March 1998 lv

Evidence Guide

Critical Aspects

g Demonstrate processing operation with use of mechanical aid.

g List operating procedures for mechanical aids used at establishment.

Pre/Co-Requisites








g Explain OH&S requirements for the operation of mechanical aids.

g Identify hygiene and sanitation requirements for operation of mechanical aids.

g Explain work and manufacturer’s instructions for a particular mechanical aid.





lvi March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP10A: Trim Carcase AREA OF COMPETENCY: This unit deals with the skills and knowledge required to trim a carcase for contaminants

and to specifications. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP10.1 Prepare equipment MP10.1.1 g Equipment sharpened to workplace, OH&S and operational requirements.

MP10.1.2 g Equipment cleaned and sterilised to workplace, hygiene and sanitation guidelines.

MP10.2 Trim carcase MP10.2.1 g Carcase trimmed according to workplace procedures and customer specifications.

MP10.2.2 g Edible and inedible trimmings place according to workplace procedures.

MP10.2.3 g Carcase contaminants trimmed to workplace, OH&S and hygiene and sanitation specifications.

MP10.3 Trim carcase on retain rail MP10.3.1 g Retain rail procedure identified and explained.

MP10.3.2 g Defects that require trimming identified under inspector’s supervision.

MP10.3.3 g Defects trimmed in accordance with work instructions and meat inspector’s direction.

MP10.3.4 g OH&S and hygiene and sanitation requirements of trim function fulfilled.


©Australian National Training Authority March 1998 lvii

MP10.3.5 g Inspector’s requests satisfied and yield maximised when defects trimmed.

MP10.3.6 g Trimming disposed of in accordance with workplace requirements.





Solving problems 1

Using technology 1


lviii March 1998 ©Australian National Training Authority

Range of Variables

g Equipment which may include: – knives – sharpening tools (steel) – pneumatic cutter – air knife

g Contaminants may include: – hair – ingesta – blood – faeces – milk – bone chips – pathological lesions – bruising – urine – diseased tissue

g Requirements for trimming may include: – customer specifications – regulatory requirements – workplace procedures – AUS-MEAT requirements





g Work instructions

g Aspects of job function may include: – trimming of neck to workplace standards (20 points; refer to Industry Guidelines ‘Trim Neck’) trimming of carcase to the required specification in accordance with workplace procedures (40 points; refer to

Industry Guidelines ‘Trim Carcase to Specification’). – trimming of carcase contaminants in accordance with hygiene and sanitation, regulatory and workplace

requirements (40 points; refer to Industry Guidelines ‘Trim Carcase for Contaminants’). – trimming of defects from carcase in retain rail according to meat inspector’s direction and work instructions (40

points; refer to Industry Guidelines ‘Trim Retain Rail’).

g Personal Protective Equipment


©Australian National Training Authority March 1998 lix

Evidence Guide

Critical Aspects

g Demonstrate trimming of carcase to the required specification, workplace standards and work instructions.

Pre/co-requisites







g Unit MP11 Sharpen knives


g Explain OH&S, hygiene and sanitation procedures and required specifications related to trimming carcase.

g Explain procedure for trimming to maximise meat yield and minimise waste of and damage to carcase.

g Identify types of contaminants and defects affecting carcase.

g Identify sources and causes of contamination and cross-contamination.

g State regulatory requirements associated with trimming carcase.

g Explain hygiene and sanitation requirements for trimming carcase.

g Explain appropriate method of accepting and providing feedback.





lx March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP11A: Sharpen Knives AREA OF COMPETENCY: This unit deals with the Skills and knowledge required to maintain a knife for safe and

effective use in a meat processing operation. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP11.1 Sharpen knife MP11.1.1 g Knives sharpened according to hygiene and sanitation and work practices.

MP11.1.2 g Knife sharpened to maintain bevel edge.

MP11.1.3 g Steel used correctly to maintain bevel edge and to meet OH&S requirements.

MP11.2 Work safely with knives MP11.2.1 g Knives used safely at all times in accordance with OH&S, hygiene and sanitation and food safety requirements.

MP11.3 Maintain knives and associated equipment

MP11.3.1 g Knives maintained to hygiene and sanitation and workplace standards.

MP11.3.2 g Knife sharpening equipment maintained to hygiene and sanitation and workplace standards.


©Australian National Training Authority March 1998 lxi





Solving problems 2


Using technology 1

Range of Variables

g Knives include: – boning – skinning knives – steak

g Methods of preparing steel

g Sharpening equipment includes: – steels – sharpening stone



g Work instructions


lxii March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Demonstrate sharpening of knives to workplace standards.

Pre/co-requisites








g Describe technique to sharpen a knife with an appropriate bevel edge.

g List steps in steeling a knife to maintain edge.

g Identify and practice the skills associated with OH&S issues throughout the performance of the skill.

g Explain preparation of new steel.

g Explain the theory of sharpening.

g Explain how to prepare a steel.

g Outline sterilisation and hygiene and sanitation requirements related to knife sharpening.





©Australian National Training Authority March 1998 lxiii

Unit OF COMPETENCY mtmMP12A: Dispatch Carcase from Slaughter Floor AREA OF COMPETENCY: This unit deals with the procedures required to grade, weigh, tag and wash carcases prior

to leaving the slaughter floor. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP12.1 Sort and select carcase MP12.1.1 g Carcase sorted by customer and workplace specifications.

MP12.1.2 g Contaminated carcases identified and corrective action taken.

MP12.1.3 g Hygiene and sanitation requirements followed in regard to selecting carcase.

MP12.2 Measure and grade carcase MP12.2.1 g Carcase accurately measured for grading according to workplace requirements, customer specifications and industry requirements.

MP12.2.2 g Carcase graded accurately using measuring devices and techniques according to workplace and OH&S requirements.

MP12.3 Record carcase measurement MP12.3.1 g Carcase labelled and stamped according to workplace procedures, regulatory requirements and hygiene and sanitation requirements.

MP12.3.2 g Carcase measurements recorded according to workplace procedures.

MP12.4 Wash carcase MP12.4.1 g Carcase washed to workplace standards, OH&S, hygiene and sanitation requirements.

MP12.4.2 g Carcase washed to remove foreign matter and contaminants.


lxiv March 1998 ©Australian National Training Authority

MP12.4.3 g Carcase washed to quality standards and workplace requirements.

MP12.5 Dispatch carcase MP12.5.1 g Carcase dispatched from slaughter floor in accordance with workplace specifications.

MP12.5.2 g Carcase dispatched in accordance with hygiene and sanitation requirements.






Solving problems 2


Using technology 2


©Australian National Training Authority March 1998 lxv

Range of Variables g Carcase may be described and recorded as follows: – weight – fat – butt shape – sex – age (dentition)

g Specifications may include: – industry standards – customer requirements – workplace procedures

g Carcase measuring devices may be digital or analog and may include: – carcase scales

(20 points; refer to Industry Guidelines ‘Operate Carcase Scales’). – semi-automatic tagging machine

(60 points; refer to Industry Guidelines ‘Operate Semi-Automatic Tagging Machine’).

g Carcase may be graded using: – fat measuring device

(20 points; refer to Industry Guidelines ‘Measure Fat’). – visual appraisal – palpation – cut measure technique.

g Aspects of job function may include: – grading carcases according to specifications (80 points; refer to Industry Guidelines ‘Grade Carcase’ – labelling and stamping of carcase to workplace standards (20 points; refer to Industry Guidelines ‘Label and Stamp Carcase’) – washing carcase without causing contamination of product (10 points; refer to Industry Guidelines ‘Wash Carcase’)

g Grading specifications may include: – meat cuts – colour of meat – texture of meat – age of meat – sex – weight – conformation – amount of fat – colour and texture of fat – presence of blemishes – hygiene and sanitation requirements





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


lxvi March 1998 ©Australian National Training Authority

– eye and facial protection – protective hand and arm covering – ear plugs/muffs – coat & apron – head wear – protective boot covers


©Australian National Training Authority March 1998 lxvii

Evidence Guide

Critical Aspects

g Demonstrate procedure required to dispatch carcase from slaughter floor according to work instructions.

g Explain procedures for interpreting, recording and reporting mathematical and technical information – measurements and measuring devices – carcase descriptions

Pre/co-requisites








g Explain workplace, OH&S and hygiene and sanitation requirements in relation to dispatching carcases.

g Explain the method and the rate of dispatch.

g Identify potential causes and sources of contamination during the dispatch process.





lxviii March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP13A: Pack Meat AREA OF COMPETENCY: This unit deals with the skills and knowledge required to pack meat free from

contamination and in accordance with specifications. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP13.1 Pack meat MP13.1.1 g Appropriate packaging material chosen according to customer specifications, workplace guidelines and OH&S requirements.

MP13.1.2 g Weight controls set and confirmed.

MP13.1.3 g Product packed according to regulatory requirements, OH&S and hygiene standards, customer specifications and workplace procedures.

MP13.2 Inspect cuts for defects MP13.2.1 g Meat cuts with defects such as excreta, ingesta, bruising, fibre or other contaminates returned to the slicer for trimming (or trimmed by packing personnel if work instructions state).

MP13.2.2 g Consistent contamination problems reported promptly to the supervisor.

MP13.2.3 g Meat trimmed out of specification identified and returned to trimmer for re-working.

MP13.2.4 g Meat inspected at a speed commensurate with production.


©Australian National Training Authority March 1998 lxix





Solving problems 1


Using technology 2

Range of Variables

g Species of stock.

g Packing equipment may include: – vacuum packages – gluing machines – scales and semi automatic labelling machines – strapping machines

g Aspects of job function may include: – packing product with no defects

(40 points; refer to Industry Guidelines ‘Inspect Meat for Defects’). – packing meat

(60 points; refer to Industry Guidelines ‘Package Meat’) – Identify cuts and specifications

(60 points; refer to Industry Guidelines ‘Identify Cuts and Specifications’). – preparing packaging materials in the workplace (20 points; refer to Industry Guidelines ‘Prepare Cartons’). – arranging sampling program (40 points; refer to Industry Guidelines ‘Re-inspect Boneless Meat’).

g Maintenance and re-loading procedures, work instructions and specifications and operation procedure may vary.

g Equipment may be manually or automatically operated.

g OH&S requirements may include: – aprons – ear and eye protection – hand and arm protection – work, safety or waterproof footwear


lxx March 1998 ©Australian National Training Authority

Evidence Guide

Critical Aspects

g Explain procedure for operation equipment to manufacturer’s specifications and work instructions.

g Take corrective/informative action if defect tolerances are exceeded.

Pre/Co-Requisites








g Outline OH&S consideration when packing meat.

g Outline hygiene and sanitation requirements.

g List routine maintenance checks of equipment as described in work instructions.

g Explain the importance of maintaining integrity of packing process.





©Australian National Training Authority March 1998 lxxi

Unit OF COMPETENCY mtmMP14A: Operate Packaging Machinery AREA OF COMPETENCY: This unit deals with the skills and knowledge necessary to operate a variety of packaging

machinery used in a boning room. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP14.1 Set machine requirements MP14.1.1 g Machine set in accordance with workplace requirements and manufacturer’s instructions.

MP14.1.2 g Machine set according to OH&S and hygiene and sanitation requirements.

MP14.2 Operate machinery MP14.2.1 g Machinery operated correctly in accordance with work instructions.

MP14.2.2 g Machinery operated according to manufacturer’s specifications.

MP14.2.3 g Machinery operation monitored to ensure used in accordance with specifications.

MP14.2.4 g Defects reported promptly in accordance with workplace policy and procedures.

MP14.3 Maintain machinery MP14.3.1 g Routine maintenance on machinery performed in accordance with manufacturer’s specifications and work instructions.

MP14.3.2 g Major maintenance problems reported promptly according to workplace procedures.

MP14.3.3 g Machinery maintained in accordance with production requirements.


lxxii March 1998 ©Australian National Training Authority




Using technology 1

Range of Variables

g Types of packaging machinery may include: – vacuum packaging machine

(80 points; refer to Industry Guidelines ‘Operate Vacuum Packaging’). – gluing machine

(20 points; refer to Industry Guidelines ‘Operate Gluing Machine’). – carton scales

(20 points; refer to Industry Guidelines ‘Operate Carton Scales’). – semi-automatic labelling machine

(80 points; refer to Industry Guidelines ‘Operate Scales and Semi-Automatic Labelling Machinery’). – strapping machine

(20 points; refer to Industry Guidelines ‘Operate Strapping Machine’). – carton forming machine

(20 points; refer to Industry Guidelines ‘Operate Carton Forming Machine’). – automatic CL determination machine

(20 points; refer to Industry Guidelines ‘Operate Automatic CL Determination Machine’).





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

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

Evidence Guide

Critical Aspects


©Australian National Training Authority March 1998 lxxiii

g Demonstrate operation of packaging machinery in accordance with work instructions and manufacturer’s specifications.

g Follow start-up and shut-down procedures as specified in manufacturer’s instructions.

Pre/co-requisites








g Explain specific OH&S requirements as they relate to the operation of packaging machinery.

g Describe hygienic cleaning process for packaging machinery.

g Explain hygienic work practices.

g Explain packaging requirements.

g Identify routine maintenance requirements of packaging machinery.





lxxiv March 1998 ©Australian National Training Authority

Unit OF COMPETENCY mtmMP15A: Monitor Production AREA OF COMPETENCY: This unit deals with the skills and knowledge necessary to maintain production records in

a variety of locations in a meat processing establishment. ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

MP15.1 Prepare production records MP15.1.1 g Production recording equipment prepared in accordance with workplace procedures.

MP15.1.2 g Prepare summary recording equipment in accordance with workplace procedures.

MP15.2 Maintain stock of consumables MP15.2.1 g Stocks of consumables maintai

intro2 · 2005. 5. 27. · national meat industry training package mtm98 ©australian national...

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