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. Select meat | 1.1 Select meat according to product specifications 1.2 Prepare meat according to product specifications, where part of the work instructions |
2. Prepare ingredients and equipment | 2.1 Prepare ingredients according to product specifications and workplace requirements 2.2 Prepare machinery and equipment according to product and manufacturer's specifications |
3. Load products | 3.1 Check products to ensure correct spacing prior to loading 3.2 Load products in a manner that ensures even cooking 3.3 Handle products according to workplace health and safety, hygiene and sanitation requirements at all times |
4. Smoke product | 4.1 Insert core temperature probes into product centre appropriately and in accordance with product specifications and workplace requirements 4.2 Program machinery, where applicable, in accordance with manufacturer's and product specifications 4.3 Smoke a variety of products to workplace requirements and customer specifications at a speed similar to production requirements 4.4 Monitor and record process according to workplace requirements |
5. Monitor smoke cycle | 5.1 Regularly monitor smoke cycle, note results and correct deviations from the program 5.2 Manually check internal temperature in accordance with workplace requirements to ensure correct smoke time has been achieved and undertake further cooking if necessary 5.3 When product type and processing procedures require, initiate a shower cycle according to process specifications |
6. Chill products | 6.1 On completion of smoke cycle, correctly weigh product and either chill immediately or cool at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements 6.2 Keep products at a specific and constant temperature according to product specifications 6.3 Store products according to product specifications 6.4 Identify and stack products according to product specifications and workplace requirements |
The candidate must be observed preparing smoked products including ham, bacon and smallgoods products. Evidence must demonstrate the candidate’s consistency of performance over time at production speed.
The candidate must:
produce commercially suitable smoked products
demonstrate correct loading procedure for both a full and less-than-full smokehouse
activate and operate machinery according to manufacturer's and workplace instructions
measure and monitor product internal temperature correctly to ensure it meets product specifications
monitor smoking of meat on a regular basis to meet product specifications (including, where relevant, the interpretation of graphs or flow charts or mimic panels and controls)
interpret cooking records where appropriate with respect to relevant product
adjust processing as required to achieve product specifications
apply relevant communication and mathematical skills
operate smoke facility according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements, and meet production requirements
report machine faults according to workplace specifications
store meat according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
correct smoking procedure for specific product
storage procedures for smoked products
meat smoking process
the purpose and effect of smoking processes on meat
health regulations that apply to smoking of meats
chilling requirements for different products
the possible effects of inconsistent temperature on product
the effects of smoking on shelf life and product taste
the purpose of correct water temperature and correct additive sequence, especially phosphate and smoke
recording requirements for the smoking/cooking process
relevant workplace requirements related to:
appropriate humidity levels
effect of moisture on casings
smoke generator
smoke jet
sock
wet bulb sock
the use and purpose of raw materials for smoking meat
the use and purpose of ingredients for smoking meat
mathematical information in work instructions, specifications and recipes
meat cuts used in smoking
cause and effects of, and explain the appropriate corrective action for:
cycle out of sequence
excess smoke
insufficient smoke
Competency must be demonstrated over time and under normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.
Assessment may occur in the workplace under normal operating conditions or in a simulated environment.
As a minimum, the following three forms of assessment are required:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs