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Elements and Performance Criteria

1. Set up specialist cutting equipment
   • Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements
   • Take corrective action as necessary
   • Wash down and sanitise equipment according to hygiene and workplace requirements
   • Load ingredients according to product specifications and workplace health and safety requirements
2. Operate specialist cutting equipment
   • Check ingredients to ensure conformity to product and customer specifications
   • Program equipment to product specification and workplace health and safety requirements
   • Load ingredients in a specified regime for the style of the product
   • Process product according to product and manufacturer's specifications, and workplace health and safety requirements
   • Operate silent or bowl cutter to produce a variety of specified products to meat production requirements
   • Judge timing of the process for correct texture according to product specifications
   • Control temperature to product specifications, and hygiene and sanitation requirements

Range Statement

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Performance Evidence

The candidate must use specialist processing technologies to comminute meat and ingredients for further processing in a meat establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify various additives, spices and binders

calculate quantities and weights in order to meet product specifications

operate bowl cutter to produce a variety of products to:

workplace requirements

workplace health and safety requirements

hygiene and sanitation requirements

product specifications

production requirements

demonstrate the difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

identify any unhygienic meat ingredients

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

health and hygiene factors related to operating a bowl cutter

corrective action to be taken in situations such as:

incorrect loading of ingredients

machinery malfunction

temperature malfunction

unhygienic meat ingredients

common tests for blade sharpness such as:

no feathered edges

cutting paper without tearing

checking for ragged edges

appropriate quantities of water or ice to ensure temperature is maintained according to product specifications

consequences of loading ingredients in the incorrect order including:

fat separation caused by over-heating

red colour after cooking

temperature control

health and hygiene factors related to operating a bowl cutter

importance of protein extraction

effects on product and on health and safety of incorrectly placing product in equipment

effect of meat temperature when cutting meat for salami

effect on product of the temperature of the cutting equipment

importance of blade sharpness for the cutting process and the consequences of blunt blades

purpose of the following additives:

anti-oxidant

curing ingredients

phosphate

salt

water

difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

relevant regulatory requirements

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