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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

Prepare, operate and clean processing equipment used for curing and corning product
Prepare meat
- Select meat according to product specifications
- Prepare meat according to product specifications, and hygiene and workplace requirements
Prepare ingredients
- Select and prepare ingredients according to product specifications, and hygiene and workplace requirements
Prepare brines
Process meat
Store meat product
- Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements
Sell meat product
- Provide information, including cooking, storage and serving suggestions, to customers on meat product
- Promote product to customers
Prepare, operate and clean processing equipment used for curing and corning product
Prepare meat
- Select meat according to product specifications
- Prepare meat according to product specifications, and hygiene and workplace requirements
Prepare ingredients
- Select and prepare ingredients according to product specifications, and hygiene and workplace requirements
Prepare brines
Process meat
Store meat product
- Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements
Sell meat product
- Provide information, including cooking, storage and serving suggestions, to customers on meat product
- Promote product to customers

Range Statement

Performance Evidence

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

Knowledge Evidence

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