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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. Identify microbiological hazards for UCFM products
   • Identify types of micro-organisms
   • Identify major threats to UCFM products
   • Identify types of bacteria that cause food poisoning and spoilage
   • Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)
   • Identify sources of bacterial contamination
   • Identify growth characteristics and requirements of bacteria
2. Identify chemical hazards for UCFM products
   • Identify chemical hazards which may affect UCFM products
   • Identify common sources of chemical hazards/contamination
   • Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)
   • Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)
3. Identify physical hazards for UCFM products
   • Explain physical hazards which may affect meat
   • Identify common sources of physical hazards and/or contamination
   • Explain control methods to prevent contamination
   • Explain effects or impact of physical hazards on meat
4. Overview the production of UCFM products
   • Identify and explain the range of UCFM products
   • Identify and explain the processing techniques involved in producing UCFM
   • Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
   • Identify and explain the regulatory requirements associated with the production of UCFM products
5. Monitor the preparation of processing equipment and areas
   • Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
   • Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements
6. Manage the production of UCFM and further processed products
   • Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions
   • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications
   • Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety
   • Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications
   • Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines
   • Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements
   • Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines
   • Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
   • Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems
   • Explain and implement control methods to prevent microbiological contamination
   • Identify critical limits for CCPs and implement monitoring processes
   • Describe validation requirements for critical limits of HACCP programs
   • Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled
   • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
   • Keep all documents and records required for the system available, up-to-date and in use
8. Identify microbiological hazards for UCFM products
   • Identify types of micro-organisms
   • Identify major threats to UCFM products
   • Identify types of bacteria that cause food poisoning and spoilage
   • Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)
   • Identify sources of bacterial contamination
   • Identify growth characteristics and requirements of bacteria
9. Identify chemical hazards for UCFM products
   • Identify chemical hazards which may affect UCFM products
   • Identify common sources of chemical hazards/contamination
   • Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)
   • Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)
10. Identify physical hazards for UCFM products
    • Explain physical hazards which may affect meat
    • Identify common sources of physical hazards and/or contamination
    • Explain control methods to prevent contamination
    • Explain effects or impact of physical hazards on meat
11. Overview the production of UCFM products
    • Identify and explain the range of UCFM products
    • Identify and explain the processing techniques involved in producing UCFM
    • Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
    • Identify and explain the regulatory requirements associated with the production of UCFM products
12. Monitor the preparation of processing equipment and areas
    • Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
    • Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements
13. Manage the production of UCFM and further processed products
    • Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions
    • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications
    • Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety
    • Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications
    • Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines
    • Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements
    • Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines
    • Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
14. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
    • Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems
    • Explain and implement control methods to prevent microbiological contamination
    • Identify critical limits for CCPs and implement monitoring processes
    • Describe validation requirements for critical limits of HACCP programs
    • Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled
    • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
    • Keep all documents and records required for the system available, up-to-date and in use

Range Statement

UCFM products must include knowledge of:

caccitora

chorizo

csabai

landjaeger

Lebanon Bologne

mettwurst

polnische

salami

some cabanossi

summer sausage

Teewurst

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Performance Evidence

The candidate must display an understanding of and manage the production processes for UCFM. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

apply relevant communication and mathematical skills

maintain currency of knowledge and techniques through informal learning, regular professional development and personal research by using resources including the internet, industry journals, circulars from regulators and industry workshops

demonstrate initiative and creativity in proposing solutions and contributing to the development of appropriate actions to resolve problems

identify and apply relevant workplace health and safety and workplace requirements

monitor production of UCFM to ensure compliance with workplace and regulatory requirements

provide relevant information to work colleagues to facilitate understanding of, and compliance with the relevant Australian Standards and associated regulations

use technology to access information, prepare reports, and to access and prepare relevant data

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Knowledge Evidence

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

process involved in manufacturing UCFM

purpose of fermentation

raw materials storage and selection requirements

fermentation control criteria for pH

fermentation speed control

purpose of maturation and drying

maturation and drying speed control

impact of raw material on product quality and food safety

water activity as a release criteria

microbiological criteria in UCFM production and microbiological limits of UCFM, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes

physical hazards for UCFM products

role of starter culture

storage and handling requirements for starter culture

product handling and release criteria

impact of critical limits in a HACCP program for UCFM production

procedures required to ensure products are fit for human consumption and meets regulatory, food safety and quality requirements

implementation of the HACCP plan for the production of UCFM products

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