List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare, operate and clean processing equipment used for curing and corning product | 1.1 Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements 1.2 Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements 1.3 Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements |
2. Prepare meat | 2.1 Select meat according to product specifications 2.2 Prepare meat according to product specifications, and hygiene and workplace requirements |
3. Prepare ingredients | 3.1 Select and prepare ingredients according to product specifications, and hygiene and workplace requirements |
4. Prepare brines | 4.1 Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements 4.2 Prepare brine solutions according to product specifications, and hygiene and workplace requirements 4.3 Use hydrometer (salinometer) to check brine solution |
5. Process meat | 5.1 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements 5.2 Regularly monitor processing 5.3 Make adjustments to processing as required to achieve product specifications |
6. Store meat product | 6.1 Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements |
7. Sell meat product | 7.1 Provide information, including cooking, storage and serving suggestions, to customers on meat product 7.2 Promote product to customers |
Evidence must demonstrate the candidate's consistency of performance over time at production speed.
The candidate must:
activate processing equipment to assess its readiness for operational use
follow recipes and procedures accurately
explain the curing and corning processes for a variety of meat products
mix curing ingredients for required length of time
perform running adjustments according to workplace requirements and manufacturer specifications
pump meat to increase original weight according to workplace requirements
pump meat correctly to avoid air pockets
demonstrate the correct pickling procedure, according to product specifications and workplace requirements
perform curing and corning according to workplace, workplace health and safety, hygiene and regulatory requirements
wash residue from cured meats following removal from holding brine
identify sub-standard product and address the problem according to workplace requirements
operate adjustment tools and equipment correctly
seek advice from appropriate sources when working with new products or equipment
report any faults and adjustments required to processing equipment, either verbally or in writing, according to workplace procedures
use tools and cleaning agents appropriate to the cleaning activity and manufacturer specifications
apply relevant communication and mathematical skills
apply relevant regulatory requirements
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
the term 'osmosis' in relation to the curing process
different salts, cures and brines used in the curing process
conditions under which equipment may need adjusting
function of various additives and ingredients
purpose and effect of brine on meat
safe and correct operation of processing equipment
health regulations that apply to curing and corning meats
curing and corning processes for a variety of meat products
effects of curing on shelf life and taste of product
purpose and use of processing equipment used in curing and corning products
purpose of correct water temperature and correct additive sequence
reasons for pickling to correct pump percentage and yield requirements
selection criteria for meat for the curing or corning process
relevant regulatory requirements
meat cuts used in curing and corning
various ingredients for curing meat and their use and purpose
maximum amount of nitrite allowed in cured, corned or salted meats
procedures for cleaning processing equipment
Competency must be demonstrated over time under typical operating conditions.
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Where the candidate does not cure or corn meat product in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.