Application
This unit describes the skills and knowledge required to manually shape and form products into a particular shape.
This unit is suitable for operators preparing boneless ham, bacon, salami, corned beef or any other product that is formed manually into a particular shape. Operators in smallgoods manufacturing and value-adding food services operations would use this unit.
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 industry 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. Select meat product | 1.1 Select meat product to be placed in casing to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements |
2. Fill casings | 2.1 Select appropriate casings and filling nozzle (where appropriate) according to workplace requirements and product specifications 2.2 Fill casings to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements 2.3 Identify, remove and report defective product to workplace requirements |
3. Operate metal detector | 3.1 Operate metal detector (where appropriate) to workplace requirements and manufacturer's specifications |
4. Form product | 4.1 Shape and form product according to product specifications, workplace, hygiene and sanitation, QA and customer requirements 4.2 Shape and form a variety of products to production requirements |
5. Link or twist, clip and net product | 5.1 Link or twist product to meet product specifications 5.2 Perform clipping according to specifications 5.3 Form product according to specifications 5.4 Shape and net products (if required) according to product specifications 5.5 Remove defective products from production and report according to workplace requirements |
Evidence of Performance
The candidate must manually shape and form products into a specified shape.
The candidate must:
follow the requirements of the work instruction
work to production speed
correctly fill a range of product lines in terms of:
casing
clips
length
tension
weight
shape and form a range of products to product specifications, workplace, hygiene and sanitation, QA and customer requirements
demonstrate operation, adjustments and actions of filling machine to address faults
operate a metal detector if a detector is included in the operation
identify, remove and rectify faulty product
identify defects in natural casings
clean equipment according to workplace requirements
apply relevant communication and mathematical skills
explain filling to required product specifications for a variety of products
apply relevant workplace health and safety, and regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
hygiene requirements for forming products
filling to required product specifications for a variety of products
how and why products must be formed and shaped
possible faults in skins and their effect on the product
procedures for dealing with waste product and broken casings
relevant workplace health and safety, and regulatory requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise. Assessment must occur in the workplace under normal operating conditions.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
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.