Required skills

Ability to

activate processing equipment to assess its readiness for operational use

perform running adjustments according to workplace requirements and manufacturers specifications

operate adjustment tools and equipment correctly

report any equipment faults and adjustments required either verbally or in writing to supervisor according to workplace procedures

work effectively as an individual and as part of a team

apply relevant Occupational Health and Safety OHampS and regulatory requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

use mathematical applications relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

selection criteria for meat for curing or corning process

the meat curing process

the term osmosis in relation to the curing process

effects of curing on shelf life and taste of product

purpose and effect of brine on meat

purpose of correct water temperature and correct additive sequence

purpose and use of processing equipment used in curing and corning products

reasons for pickling to correct pump percentage and yield requirements

safe and correct operation of processing equipment

conditions under which equipment may need adjusting

relevant OHampS and regulatory requirements

procedures for cleaning processing equipment

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated under typical production conditions and at the normal speed of production

Context of and specific resources for assessment

Assessment must be conducted in an operating meat processing plant

Resources may include

brining equipment machinery or production facility

equipment that meets safety requirements

product specifications and ingredients

Method of assessment

Recommended methods of assessment include

workplace demonstration

quiz of underpinning knowledge

workplace referee report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Meat may include:

Workplace requirements may include:

Product specifications may vary according to:

Reports may:

OH&S requirements may include:

Regulatory requirements may include:

Mathematical applications may include:

Communication skills may include: