This unit describes the skills and knowledge required to remove tenderloins from small stock, manually or with the aid of mechanical cutting equipment, depending on the scale and make up of the meat processing premises.This unit applies to individuals who work under general supervision in a meat processing premises to remove tenderloins from small food animals such as sheep or pigs. This is usually done prior to the boning of small stock carcases.Individuals performing manual cutting are expected to already have the ability to apply safe knife handling and maintenance practices consistent with workplace health and safety requirements.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.

N/A