Application
This unit describes the skills and knowledge required to prepare cooked meat products in a retail establishment.
This unit is applicable to workers in meat retailing. Cookery methods are used to prepare, cook and store meat products for retail sale.
This unit must be delivered in accordance with Australian meat industry standards and regulations.
All work should be carried out in accordance with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility 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. Prepare meat for cooking | 1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements 1.2 Prepare meat following workplace procedures, recipes and requirements 1.3 Identify sub-standard product prior to cooking and take corrective action 1.4 Calculate quantities and assemble required ingredients |
2. Cook meat product | 2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements 2.2 Cook meat product following workplace health and safety and regulatory requirements 2.3 Cook meat following recipes, workplace procedures and quality assurance requirements 2.4 Monitor temperatures of meat products during cooking 2.5 Cool meat product (if required) 2.6 Monitor and record cooling temperatures of meat product |
3. Store meat product | 3.1 Store cooked meat product appropriately to avoid cross contamination with raw products 3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements 3.3 Monitor temperature of cooked meat product during storage |
Evidence of Performance
Evidence must demonstrate the candidate’s consistency of performance over time at production speed.
The candidate must:
trim and prepare meat product to be cooked to workplace requirements
follow workplace health and safety, regulatory and hygiene and sanitation requirements for preparing meat
follow workplace recipes and procedures for preparing meat to be cooked
identify sub-standard or contaminated meat product during preparation
take corrective action if sub-standard or contaminated product is identified
identify the most appropriate cooking methods for meat products
select appropriate cooking equipment
calculate required weights and quantities
follow recipes accurately
apply hygiene and safety principles and procedures during the cooking process
follow safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns
seek advice from appropriate sources when working with new products/equipment
report equipment faults, either verbally or in writing according to workplace requirements
monitor and record temperature of product throughout the cooking process
store meat product appropriately
apply relevant workplace health and safety, regulatory and workplace requirements
use mathematical skills relevant to the task
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
workplace health and safety, and regulatory requirements for cooked meat products
workplace procedures for cooking meat products
temperature requirements for cooking meat products to meet regulatory and quality assurance requirements
use and characteristics of a range of equipment used for the required methods of meat cookery
regulatory requirements for the storage of cooked, ready to eat and cook and cool meat products
storage life of cooked meat products
effects of different ingredients on storage life of cooked meat products
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
verified work log or diary
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.