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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

1. Select meat
   • Select meat according to product specifications
   • Prepare meat according to product specifications, where part of the work instructions
2. Prepare ingredients and equipment
   • Prepare ingredients according to product specifications and workplace requirements
   • Prepare machinery and equipment according to product and manufacturer's specifications
3. Load products
   • Check products to ensure correct spacing prior to loading
   • Load products in a manner that ensures even cooking
   • Handle products according to workplace health and safety, hygiene and sanitation requirements at all times
4. Smoke product
   • Insert core temperature probes into product centre appropriately and in accordance with product specifications and workplace requirements
   • Program machinery, where applicable, in accordance with manufacturer's and product specifications
   • Smoke a variety of products to workplace requirements and customer specifications at a speed similar to production requirements
   • Monitor and record process according to workplace requirements
5. Monitor smoke cycle
   • Regularly monitor smoke cycle, note results and correct deviations from the program
   • Manually check internal temperature in accordance with workplace requirements to ensure correct smoke time has been achieved and undertake further cooking if necessary
   • When product type and processing procedures require, initiate a shower cycle according to process specifications
6. Chill products
   • On completion of smoke cycle, correctly weigh product and either chill immediately or cool at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements
   • Keep products at a specific and constant temperature according to product specifications
   • Store products according to product specifications
   • Identify and stack products according to product specifications and workplace requirements
7. Select meat
   • Select meat according to product specifications
   • Prepare meat according to product specifications, where part of the work instructions
8. Prepare ingredients and equipment
   • Prepare ingredients according to product specifications and workplace requirements
   • Prepare machinery and equipment according to product and manufacturer's specifications
9. Load products
   • Check products to ensure correct spacing prior to loading
   • Load products in a manner that ensures even cooking
   • Handle products according to workplace health and safety, hygiene and sanitation requirements at all times
10. Smoke product
    • Insert core temperature probes into product centre appropriately and in accordance with product specifications and workplace requirements
    • Program machinery, where applicable, in accordance with manufacturer's and product specifications
    • Smoke a variety of products to workplace requirements and customer specifications at a speed similar to production requirements
    • Monitor and record process according to workplace requirements
11. Monitor smoke cycle
    • Regularly monitor smoke cycle, note results and correct deviations from the program
    • Manually check internal temperature in accordance with workplace requirements to ensure correct smoke time has been achieved and undertake further cooking if necessary
    • When product type and processing procedures require, initiate a shower cycle according to process specifications
12. Chill products
    • On completion of smoke cycle, correctly weigh product and either chill immediately or cool at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements
    • Keep products at a specific and constant temperature according to product specifications
    • Store products according to product specifications
    • Identify and stack products according to product specifications and workplace requirements

Range Statement

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Performance Evidence

The candidate must be observed preparing smoked products including ham, bacon and smallgoods products. Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

produce commercially suitable smoked products

demonstrate correct loading procedure for both a full and less-than-full smokehouse

activate and operate machinery according to manufacturer's and workplace instructions

measure and monitor product internal temperature correctly to ensure it meets product specifications

monitor smoking of meat on a regular basis to meet product specifications (including, where relevant, the interpretation of graphs or flow charts or mimic panels and controls)

interpret cooking records where appropriate with respect to relevant product

adjust processing as required to achieve product specifications

apply relevant communication and mathematical skills

operate smoke facility according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements, and meet production requirements

report machine faults according to workplace specifications

store meat according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements

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Knowledge Evidence

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

correct smoking procedure for specific product

storage procedures for smoked products

meat smoking process

the purpose and effect of smoking processes on meat

health regulations that apply to smoking of meats

chilling requirements for different products

the possible effects of inconsistent temperature on product

the effects of smoking on shelf life and product taste

the purpose of correct water temperature and correct additive sequence, especially phosphate and smoke

recording requirements for the smoking/cooking process

relevant workplace requirements related to:

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock

the use and purpose of raw materials for smoking meat

the use and purpose of ingredients for smoking meat

mathematical information in work instructions, specifications and recipes

meat cuts used in smoking

cause and effects of, and explain the appropriate corrective action for:

cycle out of sequence

excess smoke

insufficient smoke

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