UNIT OF COMPETENCY : PERFORM FINAL PROCEDURES UNIT CODE : PFB751338 This unit deals with the knowledge and skills required in UNIT DESCRIPTOR : washing, trimming, weighing and labeling carcass. It also includes cleaning the facilities. PERFORMANCE CRITERIA REQUIRED REQUIRED ELEMENT Italicized terms are KNOWLEDGE SKILLS elaborated in the Range of Variables Wash, trim and Carcass is washed to ENGLISH/ Proper carcass weigh carcass remove foreign COMMUNICATION washing matters and Work instructions Trimming of inedible contaminants from ENVIRONMENTAL parts product in ISSUES AND Operating weighing accordance with OTHER scale workplace and OSHS CONCERNS requirements Occupational Types and sources of Safety and Health potential Standards contamination and (OSHS) cross-contamination Safe and hygienic are identified use of knife Carcass are trimmed Hygienic standard following standard practices procedures and Hand washing OSHS techniques Carcass are weighed Waste water and recorded management according to SCIENCE workplace and sources requirements of contamination Personal Protective and Equipment (PPE) are used according to Carcass washing work instructions procedures Personal sanitation TECHNOLOGY and hygiene is Weighing scale observed PERFORMANCE CRITERIA REQUIRED REQUIRED ELEMENT Italicized terms are KNOWLEDGE SKILLS elaborated in the Range of Variables Label/Mark Markings are made or ENGLISH/ Meat handling carcass labels are attached to COMMUNICATION carcass according to Work instructions
UNIT OF COMPETENCY : PERFORM FINAL PROCEDURES UNIT CODE : PFB751338 UNIT DESCRIPTOR : This unit deals with the knowledge and skills required in washing, trimming, weighing and labeling carcass. It also includes cleaning the facilities. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Wash, trim and weigh carcass Carcass is washed to remove foreign matters and contaminants from product in accordance with workplace and OSHS requirements Types and sources of potential contamination and cross-contamination are identified Carcass are trimmed following standard procedures and OSHS Carcass are weighed and recorded according to workplace requirements Personal Protective Equipment (PPE) are used according to work instructions Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Safe and hygienic use of knife Hygienic standard practices Hand washing techniques Waste water management SCIENCE and sources of contamination and Carcass washing procedures TECHNOLOGY Weighing scale Proper carcass washing Trimming of inedible parts Operating weighing scale ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Label/Mark carcass Markings are made or labels are attached to carcass according to ENGLISH/ COMMUNICATION Work instructions Meat handling
Slaughtering%20Operations%20(Large%20Animals)%20NC%20II_.docx