Application
This unit describes the skills and knowledge required to cure and corn product in a meat processing plant.
This unit is applicable to workers in boning rooms who are required to operate corning equipment but who do not take responsibility for the whole process including preparing meat cuts, preparing ingredients and brines as well as the corning process. If the worker is responsible for all these duties then the unit AMPX302 Cure and corn product is applicable.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Process meat | 1.1 Perform pre-operational checks according to workplace requirements 1.2 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements 1.3 Monitor processing regularly 1.4 Make adjustments to processing as required to achieve product specifications |
2. Store meat product | 2.1 Store processed product according to product specifications |
Evidence of Performance
The candidate must cure and corn product in a meat processing plant.
The candidate must:
activate processing equipment to assess its readiness for operational use
perform running adjustments according to workplace requirements and manufacturer's specifications
operate adjustment tools and equipment correctly
report any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace procedures
apply relevant workplace health and safety and regulatory requirements
use mathematical applications relevant to the task
use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
selection criteria for meat for curing or corning process
the meat curing process
the term 'osmosis' in relation to the curing process
effects of curing on shelf life and taste of product
purpose and effect of brine on meat
purpose of correct water temperature and correct additive sequence
purpose and use of processing equipment used in curing and corning products
reasons for pickling to correct pump percentage and yield requirements
safe and correct operation of processing equipment
conditions under which equipment may need adjusting
relevant workplace health and safety and regulatory requirements
procedures for cleaning processing equipment
Assessment Conditions
Assessment must be conducted in an operating meat processing plant.
Competency must be demonstrated under typical production conditions and at the normal speed of production.
As a minimum, the following three forms of assessment must be used:
workplace demonstration
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.