Meat businesses that require accreditation You require accreditation if your business is involved in: Growing poultry. Killing, flaying and dressing of animals.
Killing and dressing of birds. Killing and processing of game animals in the field. Manufacturing of smallgoods. Accreditation is not required if you have one of the following businesses: Retail businesses that sell meat in the same pack in which it was received.
Businesses that slice and cut ready to eat meats for retail sale. Businesses that process meat, where the processing occurs in the preparation of meals, for sale to consumers, whether or not the meal is consumed on the premises. Restaurants, hotels, delis, cafes, lunch bars, takeaways and roadhouses where meat is prepared as part of a meal for customers or paying guests.
Unit descriptor. This unit covers the skills and knowledge required to inspect wild game field shot meat during processing. Application of the unit. This unit is only applicable to those inspecting wild game field shot carcases in a processing plant.
Prerequisite units. Employability skills. Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. Describe wild game meat classification requirements. Animal habitat is identified to workplace requirements.
Wild game meat is identified and classified in accordance with workplace and regulatory requirements. Identify distinguishing characteristics and features of game animals. Differences between game and non-game species are identified. Structure, locations and function of varying body systems are identified. Organoleptic or sensory differences between game and non-game animals are identified. Abnormalities in wild game meat are detected and identified.
Carcase parts and organs are examined during inspection, according to workplace and regulatory requirements. Dispositions are made according to regulatory and workplace requirements. Reporting and recording requirements are completed. This section describes the skills and knowledge required for this unit.
Required skills. Required knowledge. The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. Overview of assessment. The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind.
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