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The candidate must cure and corn product in a meat processing plant.
The candidate must: activate processing equipment to assess its readiness for operational useperform running adjustments according to workplace requirements and manufacturer's specificationsoperate adjustment tools and equipment correctlyreport any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace proceduresapply relevant workplace health and safety and regulatory requirementsuse mathematical applications relevant to the taskuse communication skills relevant to work instructions and Standard Operating Procedures (SOPs)The candidate must demonstrate a basic factual, technical and procedural knowledge of:
selection criteria for meat for curing or corning processthe meat curing processthe term 'osmosis' in relation to the curing processeffects of curing on shelf life and taste of productpurpose and effect of brine on meatpurpose of correct water temperature and correct additive sequencepurpose and use of processing equipment used in curing and corning productsreasons for pickling to correct pump percentage and yield requirementssafe and correct operation of processing equipmentconditions under which equipment may need adjustingrelevant workplace health and safety and regulatory requirementsprocedures for cleaning processing equipment