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Elements and Performance Criteria

  1. Ferment product
  2. Finish maturation process

Range Statement


Performance Evidence

Candidates must prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

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

demonstrate familiarity with the regulatory requirements related to fermenting product

apply relevant workplace health and safety requirements


Knowledge Evidence

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

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant workplace health and safety requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

various types of fermented products