Elements and Performance Criteria
- Select and prepare meat for drying
- Dry meat products
- Pre-operational checks on drier are performed according to workplace requirements.
- Drier is loaded according to workplace requirements, including hygieneand sanitation, and Occupational Health and Safety (OH&S) requirements.
- Drier is operated according to workplace requirements, including observing time and temperature specifications.
- Records are maintained according to workplace requirements.
- Drier is emptied according to workplace requirements.
- Inspect and store dried meat