Elements and Performance Criteria
- Overview the production of further processed meats and smallgoods
- Identify and explain the range of further processed meat products and smallgoods
- Identify and explain the processing techniques involved in the production of these products
- Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
- Identify and explain the regulatory requirements associated with the production of these products
- Monitor the preparation of processing equipment and areas
- Monitor the production of smallgoods and further processed meat products
- Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
- Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
- Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
- Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
- Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
- Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
- Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements
- Overview the production of further processed meats and smallgoods
- Identify and explain the range of further processed meat products and smallgoods
- Identify and explain the processing techniques involved in the production of these products
- Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
- Identify and explain the regulatory requirements associated with the production of these products
- Monitor the preparation of processing equipment and areas
- Monitor the production of smallgoods and further processed meat products
- Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
- Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
- Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
- Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
- Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
- Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
- Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements