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Elements and Performance Criteria

1. Prepare, operate and clean processing equipment used for curing and corning product
   • Prepare processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
   • Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
   • Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements
2. Prepare meat
   • Select meat in accordance with product specifications
   • Prepare meat in accordance with product specifications, hygiene and workplace requirements
3. Prepare ingredients
   • Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements
4. Prepare brines
   • Add required amount of water, other liquids and solid additives in correct order and mix in accordance with product specifications, hygiene and workplace requirements
   • Prepare brine solutions in accordance with product specifications, hygiene and workplace requirements
   • Use hydrometer (salinometer) to check brine solution
5. Process meat
   • Cure or corn meat in accordance with product specifications, health regulations and workplace and production requirements
   • Regularly monitor processing
   • Make adjustments to processing to achieve product specifications
6. Store meat product
   • On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements

Range Statement

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Performance Evidence

The candidate must be observed curing and corning various meat products.

The candidate must:

identify meat cuts used in curing and corning

identify various ingredients used in curing and explain their purposes

identify sub-standard product and address the problem according to workplace requirements

follow recipes and procedures accurately

activate processing equipment to assess its readiness for operational use

operate mixing machines for required length of time

operate adjustment tools and equipment correctly

perform running adjustments in accordance with workplace requirements and manufacturer's specifications

pump meat correctly to avoid air pockets

pump meat to increase weight in accordance with workplace requirements

perform curing and corning in accordance with workplace, workplace health and safety, hygiene and regulatory requirement

demonstrate correct pickling procedures in accordance with product specifications and workplace requirements

wash residue from cured meats following removal from holding brine

report any faults and required adjustments to processing equipment in accordance with workplace procedures

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

apply relevant communication and mathematical skills

apply relevant regulatory requirements

seek advice from appropriate sources when working with new products or equipment

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Knowledge Evidence

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

conditions under which equipment may need adjusting

function of various additives and ingredients

meat curing process

purpose and effect of brine on meat

health regulations which apply to curing and corning of meats

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 in accordance with pump percentage and yield requirements

selection criteria for meat for the curing or corning process

relevant regulatory requirements

maximum amount of nitrite allowed in cured, corned or salted meats

procedures for cleaning processing equipment

'osmosis' in relation to the curing process

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