Required skills

Ability to

demonstrate correct loading procedure for both a full and lessthanfull smokehouse

activate and operate machinery according to manufacturers and workplace instructions

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

interpret cooking records where appropriate with respect to relevant product

adjust processing as required to achieve product specifications

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

describe correct smoking procedure for specific product

explain chilling requirements for different products

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

Required knowledge

Knowledge of

correct smoking procedure for specific product

storage procedures for smoked products

meat smoking process

purpose and effect of smoking processes on meat

health regulations that apply to smoking of meats

chilling requirements for different products

possible effects of inconsistent temperature on product

effects of smoking on shelf life and taste of product

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

recording requirements for the smokingcooking process

relevant workplace requirements related to

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock

use and purpose of raw materials for smoking meat

use and purpose of ingredients for smoking meat

mathematical information in work instructions specifications and recipes

meat cuts used in smoking

cause and effects of and explain the appropriate corrective action for

cycle out of sequence

excess smoke

insufficient smoke

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 normal operating conditions for the enterprise within the parameters of the role and responsibilities and according to workplace requirements

Context of and specific resources for assessment

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

Resources may include

equipment that meets safety requirements

product specifications and ingredients

smoking equipment machinery or production facility

Method of assessment

Recommended methods of assessment include

demonstration

quiz of underpinning knowledge

workplace referee report of performance over time

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

Product specifications may vary according to:

Workplace requirements may include:

Machinery and equipment may include:

Product may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Product may be chilled by:

Communication skills may include:

Mathematical skills may include:

Descriptions and explanations may:

Regulatory requirements may include:

Smoke-producing raw materials may include: