Certificate II in Meat Retailing

Communicate in the workplace

Use numeracy skills in meat processing

Apply hygiene and sanitation practices

Sharpen and handle knives safely

Follow safe work policies and procedures

Clean work area during operations

Operate scales and semi-automatic labelling machinery

Clean chillers

Undertake routine preventative maintenance

Complete orientation to meat processing

Operate tenderiser

Operate mincer

Package product using gas flushing process

Package product using automatic packing and labelling equipment

Monitor meat temperature

Break and cut product using a bandsaw

Provide advice on cooking and storage of meat products

Select, weigh and package meat for sale

Package products using manual packing and labelling equipment

Use basic methods of meat cookery

Vacuum pack products in a retail operation

Make and sell sausages

Produce and sell value-added products

Clean meat retail work area

Receive meat products

Identify species and meat cuts

Trim meat for further processing

Store meat product

Prepare minced meat and minced meat products

Provide service to customers

Process sales transactions

Package product using thermoform process

Operate bar and coder systems

Select, identify and prepare casings

Manually shape and form product

Prepare dry ingredients

Manually link and tie product

Prepare and operate bandsaw

Prepare and slice meat cuts

Trim meat to specifications

Despatch meat product

Package meat and smallgoods product for retail sale

Operate digital devices

Provide First Aid