Google links for MTMR210B - Make and sell sausages

Elements and Performance Criteria

Prepare meat for sausages
- Meat is selected and weighed according to product and workplace specifications.
- Meat is processed in preparation for forming according to product specifications.
Select ingredients for sausages
- Ingredients are selected and weighed according to product specifications and workplace and regulatory requirements.
Combine selected ingredients
- Selected ingredients are combined according to product specifications and workplace and regulatory requirements.
Prepare casings
Fill casings
- Casings are filled to consistency required by product specifications.
- Defective product is identified and reported, where appropriate, according to workplace requirements.
Link, tie and hang sausages
Prepare, operate, disassemble and clean equipment
- Sausage making equipment is prepared, adjusted and operated to Occupational Health and Safety (OH&S), workplace and hygiene requirements, and manufacturer specifications.
- Equipment is disassembled and cleaned, and parts are stored in line with OH&S, workplace and regulatory requirements, and manufacturer specifications.
Sell a variety of sausages
- Information, including cooking, storage and serving suggestions, is provided to customers on a variety of sausages.
- Sausage range is promoted to customers.

Required Skills

Required skills

Ability to

accurately identify different species and categories of meat used in sausages

seek advice from appropriate sources before working with new equipment or products

operate adjustment tools and equipment

apply mathematical skills relevant to the task

make a range of at least four different varieties of sausage

report required faults and adjustments verbally or in writing according to workplace requirements

explain cooking methods for a range of sausages including beef pork Italian veal gourmet and game varieties

answer customer enquiries for at least four different varieties of sausage relating to

nutritional value including fat content

work with team members

apply relevant OHampS requirements

use relevant communication skills

Required knowledge

Knowledge of

sausage filler types according to power source

materials for hanging and storing sausages

protective covering for sausages and its purpose

conditions under which equipment may need adjusting

function and operation of sausage filler machines

safe and correct operation of sausage making equipment

cooking methods for a range of sausages including beef pork Italian veal gourmet and game varieties

shelf life of a range of sausages including beef pork Italian veal gourmet and game varieties

temperature for storing a range of sausages including beef pork Italian veal gourmet and game varieties

filling yields of various sizes and types of casings

purpose and storage needs of collagen casings and natural casings

purpose and use of processing equipment used in making sausages

purpose and use of ingredients used in sausage making

relevant OHampS requirements

ingredients used in at least four different varieties of sausage

purposes and processes for undertaking emergency stops machine lockouts and isolation procedures

regulatory requirements in relation to sausage making

procedures for cleaning sausage making equipment

properties of correct blending of ingredients

Evidence Required

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 over time under typical operating conditions

The candidate must be able to make at least four varieties of sausages including two gourmet varieties

Where the candidate cannot make and sell sausages in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment

Method of assessment

simulation

verified work log or diary

workplace project

workplace referee or thirdparty report of performance over time

demonstration with assessor

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

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Workplace specifications may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Product specifications may relate to species of meat, which may include:

Product specifications may include:

according to recipe

fat content, which may be measured by

chemical lean (CL)

visual estimation (VL)

filling yield

iced water

individual dry ingredients

length of links

method and order of blending

pre-mix

species of meat

triple or single link

type and thickness of casing.

Ingredients may include:

seasonings, salt or flavourings

water.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian standards.

Casings may include:

collagen casings

natural casings.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE), which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Variety of sausages must include:

at least two gourmet sausages

two other varieties, including:

Information on sausages may include:

cooking methods for different varieties of sausage

dietary information, including kilojoules per average serving size

identifying allergies associated with ingredients and additives in product

identifying ingredients, additives and preservatives in meat product

interpreting nutritional panels

shelf life of different varieties of sausage

storage and handling of different varieties of sausage.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registers

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.

Explanations may:

be completed with the assistance of others

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

Communication skills may include:

applying mathematical skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Processing equipment may include:

bowl or silent cutter

mincer

sausage filler.

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MTMR210B - Make and sell sausages

Google Links

Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement