Required skills

Ability to

follow recipes accurately

select meat and ingredients according to recipes and workplace requirements

measure and weigh meat and ingredients according to recipe and regulatory requirements

perform calculations as required for production of valueadded products

explain permissible use of additives and ingredients in valueadded products

mix ingredients to achieve product consistency according to recipe and product specifications

produce at least five valueadded products from a minimum of three species

identify quality requirements related to production of valueadded products including limits to valueadding options

present and label products to workplace requirements

record information including mathematical information accurately

store meat and ingredients to workplace and regulatory requirements

apply workplace Occupational Health and Safety OHampS and hygiene requirements related to producing valueadded products

use mathematical skills relevant to the task eg estimating measures to verify calculations

work effectively individually or as part of a team

work with other team members to develop new valueadded products

use relevant communication skills

Required knowledge

Knowledge of

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products factors affecting shelf life and the effect of different ingredients on shelf life

range of effects on the product and consumer of the use of both incorrect and inadequate quantities of ingredients

permissible use of additives and ingredients in valueadded products

properties of correct blending

use and purposes of ingredients in producing valueadded products

reasons for poor product consistency and rectify problem

workplace OHampS and hygiene requirements related to producing valueadded products

effect of various ingredients on product shelf life

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 demonstrate the ability to make a minimum of five different valueadded products from at least three species

Where the candidate is unable to produce the required volume of valueadded products in their workplace 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

Recommended methods of assessment include

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

Ingredients vary depending on the products and may include:

Value-added products may include:

Regulatory requirements may include:

Workplace requirements may include:

Hygieneand sanitation requirements may include:

Labels may include:

Information on meat product may include:

Explanations may:

Species may include:

OH&S requirements may include:

Mathematical skills may include:

Communication skills may include: