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Elements and Performance Criteria

1. Clean and prepare processing equipment used in the preparation of minced meat products
   • Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
   • Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
   • Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
2. Mince meat
   • Select trimmings according to workplace policy
   • Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
   • Feed trimmings through mincer efficiently to avoid blockages and heat build-up
   • Accurately identify species
   • Separately store species according to product description
   • Maintain product at correct temperature during processing
   • Handle and store products at correct temperature and conditions
3. Prepare minced meat products
   • Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
   • Combine ingredients to workplace requirements
   • Measure fat content
   • Process meat in preparation for forming to product specifications and regulatory requirements
   • Form product to specifications and regulatory requirements
   • Maintain correct temperature of product during processing and handling
   • Store product at correct temperature and conditions
4. Clean and prepare processing equipment used in the preparation of minced meat products
   • Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
   • Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
   • Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
   • Select trimmings according to workplace policy
   • Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
   • Feed trimmings through mincer efficiently to avoid blockages and heat build-up
   • Accurately identify species
   • Separately store species according to product description
   • Maintain product at correct temperature during processing
   • Handle and store products at correct temperature and conditions
5. Prepare minced meat products
   • Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
   • Combine ingredients to workplace requirements
   • Measure fat content
   • Process meat in preparation for forming to product specifications and regulatory requirements
   • Form product to specifications and regulatory requirements
   • Maintain correct temperature of product during processing and handling
   • Store product at correct temperature and conditions

Performance Evidence

The candidate must be observed preparing minced meat and minced meat products in accordance with regulatory requirements. Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

activate mincing equipment to assess its readiness for operational use

identify different species and categories of meat

start-up and shut-down equipment when necessary according to manufacturer, workplace and health and safety, requirements

operate a mincer to manufacturer, workplace health and safety, and hygiene and sanitation requirements

tighten front plate on mincer as required

operate adjustment tools and equipment correctly

interpret time and temperature measuring equipment

accurately copy and record temperature, weights and time, according to workplace requirements

clean mincer between species to avoid cross-contamination

use tools and cleaning agents appropriate to the cleaning activity or manufacturer's specifications

report faults and adjustments required either verbally or in writing according to workplace requirements

list minced meat products

seek advice from appropriate sources when working with new products

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

conditions under which equipment may need adjusting

fat content using chemical lean measures or visual lean estimation

the purpose and use of processing equipment used in making minced meat products

temperature requirements for product

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

procedure for cleaning equipment

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