1. Select meat
   • Meat is selected according to product specifications.
   • Meat is prepared according to product specifications (where part of the work instructions).
2. Prepare ingredients
   • Ingredients are prepared according to product specifications and workplace requirements.
3. Prepare facility
   • Machinery and equipment are prepared according to product and manufacturer's specifications.
4. Load products
   • Product is checked to ensure correct spacing prior to loading.
   • Product is loaded in a manner that ensures even cooking.
   • Product is handled at all times according to OH&S, and hygiene and sanitation requirements.
5. Smoke product
   • Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements.
   • Machinery is programmed, where applicable in accordance with manufacturer's and product specifications.
   • Variety of products are smoked to workplace requirements and customer specifications at a speed similar to production requirements.
   • Process is monitored and recorded according to workplace requirements.
6. Monitor smoke cycle
   • Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected.
   • Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken.
   • When product type and processing procedures require, a shower cycle is initiated according to process specifications.
7. Chill product
   • On completion of smoke cycle, product is correctly weighed and either:
8. chilled immediately or
9. cooled at ambient temperature to a specified internal temperature before chilling according to product specifications.
   • Product is held at a specific and constant temperature according to product specifications.
   • Product is stored according to product specifications.
   • Product is identified and stacked according to product specifications and workplace requirements.

This describes the essential skills and knowledge required for this unit Where bold italicised text is used further information is detailed in the Range Statement

Activate and operate machinery according to manufacturers and workplace instructions

Adjust processing as required to achieve product specifications

Apply relevant communication and mathematical skills

Demonstrate ability to work effectively as an individual and with other team members

Demonstrate correct loading procedure for both a full and lessthanfull smokehouse

Describe correct smoking procedure for specific product

Describe storage procedures for smoked products

Describe the meat smoking process

Describe the purpose and effect of smoking processes on meat

Discuss health regulations that apply to smoking of meats

Explain chilling requirements for different products

Explain possible effects of inconsistent temperature on product

Explain the effects of smoking on shelf life and taste of product

Explain the purpose of correct water temperature and correct additive sequence especially phosphate and smoke

Explain the recording requirements for the smoke process

Explain the relevant workplace requirements related to

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock

Explain the use and purpose of raw materials for smoking meat

Identify and explain the use and purpose of ingredients for smoking meat

Identify mathematical information in work instructions specifications and recipes

Identify meat cuts used in smoking

Identify the cause and effects of and explain the appropriate corrective action for

cycle out of sequence

excess smoke

insufficient smoke

Interpret cooking records where appropriate with respect to relevant product

Measure and monitor product internal temperature correctly to ensure it meets product specifications

Monitor smoking of meat on a regular basis to meet product specifications including where relevant the interpretation of graphs or flow charts or mimic panels and controls

Operate smoke facility according to OHampS hygiene regulatory product specifications and workplace requirements and meet production requirements

Report machine faults either verbally or in writing according to workplace specifications

Store meat according to OHampS hygiene regulatory product specifications and workplace requirements

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this Training Package

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.