Retail ready product specification
What is the course about?
This newly created course aims to support the Australian Meat Industries goal of improving customer satisfaction by providing training and skills-based knowledge with Beef and Sheep Retail Ready products for the Export Market.
Participants will be directly involved in demonstration and explanation of:
- Beef Product descriptions
- Sheep Product descriptions
- Cutting lines
- Portion cutting products
- Pack types and packing requirements for export markets
- Allergen labelling
- Detecting and recording defects
- Achieving maximum yields and returns
- Specifications and verifications
- Export documentation and traceability
What do I do if I need to cancel my booking?
Please contact AUS-MEAT immediately to avoid any cancellation fees. Full payment is required no later than 5 days prior to the commencement of training. A 50% cancellation fee will apply on cancellations received less than 10 working days prior to commencement of training.
NO refunds are given for cancellations received less than 5 working days prior to the commencement of training. Any transfers between courses will incur a $100 fee on each instance.
What your course fees cover
Your courses fees paid cover the following items:
- Course tuition
- Facility hire
- Workbooks and assessments
- Morning tea and lunch
- Issue of certificate
Who should attend?
- Persons wishing to gain more knowledge of retail specific products for the export market.
- QA’s, Supervisors, Value Add employees
English is not my first language! Will I have problems?
All AUS-MEAT training courses are presented in English. A sound understanding of the English language is required. All workbooks and assessments are conducted in English. If required, the use of dictionaries or tablets are acceptable.
For any additional or special requirements please contact AUS-MEAT on (07) 3361 9200 to discuss what support services are available.
How will you be assessed?
During the course participants will be required to complete three (3) assessments. The first will include an Evidence Logbook, this will assess participants on all the concepts covered throughout the duration of the course. The second assessment will require participants to identify a minimum of 20 Retail cuts (15 Beef and 5 Sheep) using AUS-Meat language. The final assessment will incorporate a series of theory questions with the ability to assess retail product against a customer specification.
Assessment 1 – Product Name
You will be asked to write the correct product name for 30 retail cuts for both beef and sheepmeat. You will be expected to correctly spell the product name. Only correctly spelt names will be awarded a mark. You will have 30 seconds per product in which to write the product name on the answer sheet.
The pass mark is 90%, which means that you must allocate the correctly spelt name to 27 of the 30 products.
If you are not successful in this assessment at the first attempt on Day 3 of the course, you may attempt this assessment again on Day 4.
Assessment 2 – Product Description
You will be asked to answer five questions for each of 20 items; some of the questions are multiple choice type questions.
For each Product Item there is a specification describing some aspect of the product. The questions can cover any of the following – cutting lines, major muscle content, points of specification, measurements such as length of “tail” and fat depth (using a metal ruler) and product defects such as foreign muscles, incorrect cutting lines or incorrect trimming to specification.
Issue of Certificates
At the successful completion of this course, you will be issued with a Statement of Proficiency.
What are the course hours?
| DAYS | TIMES |
| Monday - Please arrive by: | 12:30pm |
| Registration: | 12:45pm |
| Course Commences at: | 1:00pm |
| Tuesday - Thursday: | 8:00am - 4:00pm |
| Friday | 8:00am - 12:00pm (Roughly) |
You will need to bring the following to the course:
- Closed in comfy footwear
- you should have a clean white coat for each day of the course, (White coats available if you don't have access to any)
- we recommend warm clothing as most of the sessions will be in a chilled training room.
Entry Requirements
There are no Pre-requisites for this course.
Benefits
- Check a product against a specification
- Knowledge or retail cuts for export
- Improve yield
- Understanding of country requirements including labelling and traceability
- Pack types and the difference in shelf life and product quality
- Describe product defects using the correct anatomical terms
- Describe how defects affect productivity, yield and the end-use of product