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Elements and Performance Criteria

1. Select sorted meat
   • Select sorted meat by type according to product and customer specifications
   • Select sorted meat according to workplace health and safety and hygiene and sanitation requirements
   • Select correct meat, by-product and stock according to the formulation specification and workplace requirements
2. Prepare batched meat
   • Calibrate scales in accordance with product specifications and workplace requirements
   • Place meat in appropriate containers and weigh according to production specifications
   • Batch meat according to workplace hygiene requirements
3. Record usage of meat
   • Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements
   • Record usage of meat in accordance with workplace and regulatory requirements

Range Statement

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Performance Evidence

Candidates must batch meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

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

apply relevant workplace health and safety, workplace and regulatory requirements

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Knowledge Evidence

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

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant workplace health and safety, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

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