Application
This unit describes the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made with pre-prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients.
This unit is applicable to workers in meat retail and food services operations.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements and hygiene standards.
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.
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. Select ingredients for formulation of value-added products | 1.1 Select ingredients according to workplace recipes, policy and practice 1.2 Weigh ingredients according to regulatory requirements 1.3 Label unused ingredients according to workplace and regulatory requirements |
2. Prepare meat, stuffings, seasonings and forcemeat for value-added products | 2.1 Prepare meat according to recipes, policy and practices 2.2 Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices |
3. Mix ingredients | 3.1 Add ingredients according to recipe and product specifications 3.2 Blend ingredients to achieve product consistency or substance according to recipe and product specifications |
4. Produce value-added products | 4.1 Add ingredients to meat according to instructions or recipe 4.2 Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements 4.3 Present product according to product specifications and workplace requirements 4.4 Label product according to product specifications, and regulatory and workplace requirements |
5. Store products and ingredients | 5.1 Store product according to workplace and regulatory requirements 5.2 Store ingredients according to workplace and regulatory requirements 5.3 Identify shelf life of product 5.4 Identify effects of ingredients on shelf life |
6. Sell meat product | 6.1 Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product 6.2 Promote product to customers |
Evidence of Performance
The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.
The candidate must:
follow recipes accurately
select, measure and weigh meat and ingredients according to recipes and workplace requirements
perform calculations as required for production of value-added products
explain permissible use of additives and ingredients in value-added products
mix ingredients to achieve product consistency according to recipe and product specifications
produce at least five value-added products from a minimum of three species including stuffing, seasoned and forcemeat
identify quality requirements related to production of value-added products, including limits to value-adding options
present and label products to workplace requirements
record information, including mathematical information, accurately
store meat and ingredients to workplace and regulatory requirements
apply workplace health and safety and hygiene requirements related to producing value-added products
prepare, operate, adjust, shut down and clean preparation equipment.
use mathematical skills relevant to the task (including estimating measures to verify calculations)
work effectively individually or as part of a team
work with other team members to develop new value-added products
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
regulatory requirements regarding use and storage of fruit and vegetables
shelf life of products, factors affecting shelf life and the effect of different ingredients on shelf life
range of effects on the product and consumer of the use of both incorrect and inadequate quantities of ingredients
permissible use of additives and ingredients in value-added products
properties of correct blending
use and purposes of ingredients in producing value-added products
reasons for poor product consistency and rectify problem
workplace health and safety and hygiene requirements related to producing value-added products
Assessment Conditions
Competency must be demonstrated over time under typical operating conditions.
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Where the candidate is unable to produce the required volume of value-added products in their workplace they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
Quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.