Application
This unit describes the skills and knowledge required to prepare dry ingredients in a smallgoods manufacturing establishment.
Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products.
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 ingredients | 1.1 Select ingredients a by type and quality according to product specifications 1.2 Select dry ingredients according to the formulation specification 1.3 Handle ingredients hygienically at all times to prevent contamination |
2. Weigh and batch ingredients | 2.1 Correctly calibrate scales for precise measurement 2.2 Place ingredients in specific containers for weighing 2.3 Weigh ingredients according to daily production requirements 2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements 2.5 Mix spices according to recipe |
3. Record usage | 3.1 Store ingredients in a safe and hygienic manner 3.2 Accurately record usage of ingredients to workplace requirements 3.3 Reconcile usage of ingredients to production specifications |
Evidence of Performance
The candidate must prepare dry ingredients in a smallgoods manufacturing establishment.
The candidate must:
follow the requirements of the work instruction
work at production speed
calibrate scales (where required)
follow a recipe correctly
select ingredients according to product specifications
weigh ingredients to product specifications and daily production requirements
record usage of ingredients to workplace requirements
explain and demonstrate batching in accordance with food standards code
apply mathematical skills appropriate to the task
apply relevant workplace health and safety, workplace and regulatory requirements
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:
possible effects on product and on consumer health of using incorrect ingredients
health and hygiene factors relating to the preparation of dry ingredients
ingredient batches
workplace health and safety requirements related to the preparation of dry ingredients
relevant workplace and regulatory requirements
various additives, spices, binders and ingredients and explain their functions in the product
procedure for checking scale accuracy
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 production 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.