Elements and Performance Criteria
- Overview the production of further processed meats and smallgoods
- Range of further processed meat products and smallgoods is identified and explained.
- Processing techniques involved in the production of these products are identified and explained.
- Hygieneand sanitation and quality hazards associated with the production of these products are identified and explained.
- Regulatory requirements associated with the production of these products are identified and explained.
- Monitor the preparation of processing equipment and areas
- Monitor the production of smallgoods and further processed meat products
- Ingredients are identified by type and quality according to product specifications and their function in the process is explained.
- Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.
- Handling requirements for ingredients to prevent contamination and to ensure product quality and safety are demonstrated.
- Relevant processing equipment is identified and operating procedures are explained according to manufacturer and work specifications.
- Relevant temperature, consistency, appearance and texture requirements are described and monitored in accordance with product specifications and regulatory requirements.
- Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements.
- Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements.