Required skills

Ability to

explain the health and hygiene factors related to operating a bowl cutter

identify various additives spices and binders

operate bowl cutter to produce a variety of products to

workplace requirements

OHampS requirements

hygiene and sanitation requirements

product specifications

production requirements

demonstrate the difference in cutting techniques between raw meat emulsions and precooked meat emulsions

identify any unhygienic meat ingredients

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a team member

apply relevant regulatory requirements

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

Required knowledge

Knowledge of

corrective action to be taken in situations such as

incorrect loading of ingredients

machinery malfunction

temperature malfunction

unhygienic meat ingredients

common tests for blade sharpness

no feathered edges

cutting paper without tearing

checking for ragged edges

appropriate quantities of water or ice to ensure temperature is maintained according to product specifications

consequences of loading ingredients in the incorrect order such as

fat separation caused by overheating etc

red colour after cooking

temperature control

health and hygiene factors related to operating a bowl cutter

importance of protein extraction

effects on product and on health and safety of incorrectly placing product in equipment

effect of meat temperature when cutting meat for salami

effect on product of the temperature of the cutting equipment

importance of blade sharpness for the cutting process and the consequences of blunt blades

purpose of the following additives

antioxidant

curing ingredients

phosphate

salt

water

difference in cutting techniques between raw meat emulsions and precooked meat emulsions

relevant regulatory requirements

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 and under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

real work environment

relevant documentation such as

manufacturers instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment are

demonstration snapshot of performance

quiz question and answer

observation of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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

Workplace requirements may include:

OH&S requirements may include:

Specialist cutting equipment may:

Hygiene and sanitation requirements may include:

Explanations may:

Emulsions may include:

Communication skills may include:

Mathematical skills may include:

Regulatory requirements may include: