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Elements and Performance Criteria

1. Overview the meat preservation process
   • Identify and explain types of preservation processes used by the meat industry
   • Identify meat quality required for preservation processes according to customer and workplace requirements
   • Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
2. Monitor the meat preservation process
   • Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
   • Regularly monitor equipment or processes involved in the preservation process at critical control points
   • Monitor and follow procedures to ensure quality and hygiene of products at all times
   • Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements
3. Overview the meat preservation process
   • Identify and explain types of preservation processes used by the meat industry
   • Identify meat quality required for preservation processes according to customer and workplace requirements
   • Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
4. Monitor the meat preservation process
   • Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
   • Regularly monitor equipment or processes involved in the preservation process at critical control points
   • Monitor and follow procedures to ensure quality and hygiene of products at all times
   • Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements

Range Statement

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Performance Evidence

The candidate must monitor the meat preservation process on at least three separate occasions.

The candidate must demonstrate ability to:

identify critical control points in the meat preservation process

prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and self-directed research

determine and implement corrective action

identify and apply relevant workplace health and safety requirements

interpret monitoring data and identify out-of-specification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report non-conformances to appropriate personnel

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Knowledge Evidence

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

the criteria for rejected, reprocessed or recalled product

the process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene during the preservation process

relevant procedures for ensuring the preserved meat product is safe and fit for human consumption

rejection and recall procedures

the impact of the preservation process on product quality, including eating quality

current regulatory requirements relating to the preservation of meat and meat products

the appropriate Australian Standard and regulatory requirements

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