This unit is applicable to meat retail operations.
This unit covers the skills and knowledge required to make and sell sausages.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Nil
This unit contains employability skills.
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.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Competency must be demonstrated over time under typical operating conditions. The candidate must be able to make at least four varieties of sausages including two gourmet varieties. Where the candidate cannot make and sell sausages in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions or in a simulated environment. |
Method of assessment | Recommended methods of assessment include: simulation verified work log or diary workplace project workplace referee or third-party report of performance over time demonstration with assessor. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment | A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462. |
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
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Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Required skills |
Ability to: accurately identify different species and categories of meat used in sausages seek advice from appropriate sources before working with new equipment or products operate adjustment tools and equipment apply mathematical skills relevant to the task make a range of at least four different varieties of sausage report required faults and adjustments, verbally or in writing according to workplace requirements explain cooking methods for a range of sausages, including beef, pork, Italian, veal, gourmet and game varieties answer customer enquiries, for at least four different varieties of sausage, relating to: cooking methods cooking times storage shelf life ingredients nutritional value, including fat content work with team members apply relevant OH&S requirements use relevant communication skills |
Required knowledge |
Knowledge of: sausage filler types according to power source materials for hanging and storing sausages protective covering for sausages and its purpose conditions under which equipment may need adjusting function and operation of sausage filler machines safe and correct operation of sausage making equipment cooking methods for a range of sausages, including beef, pork, Italian, veal, gourmet and game varieties shelf life of a range of sausages, including beef, pork, Italian, veal, gourmet and game varieties temperature for storing a range of sausages, including beef, pork, Italian, veal, gourmet and game varieties filling yields of various sizes and types of casings purpose and storage needs of collagen casings and natural casings purpose and use of processing equipment used in making sausages purpose and use of ingredients used in sausage making relevant OH&S requirements ingredients used in at least four different varieties of sausage purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures regulatory requirements in relation to sausage making procedures for cleaning sausage making equipment properties of correct blending of ingredients |
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Workplace specifications may include: | enterprise-specific procedures and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Product specifications may relate to species of meat, which may include: | beef buffalo chicken emu game meat kangaroo lamb mutton pork veal. |
Product specifications may include: | according to recipe fat content, which may be measured by chemical lean (CL) visual estimation (VL) filling yield iced water individual dry ingredients length of links method and order of blending pre-mix species of meat triple or single link type and thickness of casing. |
Ingredients may include: | binders meat phosphates preservatives seasonings, salt or flavourings water. |
Regulatory requirements may include: | Export Control Act Federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian standards. |
Casings may include: | collagen casings natural casings. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE), which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Variety of sausages must include: | at least two gourmet sausages two other varieties, including: beef chicken game Italian lamb pork veal. |
Information on sausages may include: | cooking methods for different varieties of sausage dietary information, including kilojoules per average serving size identifying allergies associated with ingredients and additives in product identifying ingredients, additives and preservatives in meat product interpreting nutritional panels shelf life of different varieties of sausage storage and handling of different varieties of sausage. |
Mathematical skills may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs and pie charts operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registers routine estimations and calculations using a range of specified formulas and procedures using calculators and computer software packages. |
Explanations may: | be completed with the assistance of others be directly related to problem solving in own work and work area be in everyday workplace language and include mathematical language and commonly used technical terms be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally include information from several sources. |
Communication skills may include: | applying mathematical skills to workplace requirements listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Processing equipment may include: | bowl or silent cutter mincer sausage filler. |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Meat is selected and weighed according to product and workplace specifications. | |||
| Meat is processed in preparation for forming according to product specifications. | |||
| Ingredients are selected and weighed according to product specifications and workplace and regulatory requirements. | |||
| Selected ingredients are combined according to product specifications and workplace and regulatory requirements. | |||
| Casings are prepared according to product specifications. | |||
| Casings are used and stored according to workplace requirements and health and hygiene requirements. | |||
| Defective casings are identified and reported where appropriate according to workplace requirements. | |||
| Casings are filled to consistency required by product specifications. | |||
| Defective product is identified and reported, where appropriate, according to workplace requirements. | |||
| Sausages are linked and tied to product specifications. | |||
| Excess casings are trimmed according to product specifications. | |||
| Sausages are hung or stored according to product specifications and workplace requirements. | |||
| Sausage making equipment is prepared, adjusted and operated to Occupational Health and Safety (OH&S), workplace and hygiene requirements, and manufacturer specifications. | |||
| Equipment is disassembled and cleaned, and parts are stored in line with OH&S, workplace and regulatory requirements, and manufacturer specifications. | |||
| Information, including cooking, storage and serving suggestions, is provided to customers on a variety of sausages. | |||
| Sausage range is promoted to customers. |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
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Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
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Student signature:
Date: