Application
This unit covers the skills and knowledge required to batch meat products to specification in a meat establishment.
A skilled smallgoods operator would batch meat already sorted to specification, in readiness for further processing.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
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. Select sorted meat | 1.1 Select sorted meat by type according to product and customer specifications 1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements 1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements |
2. Prepare batched meat | 2.1 Calibrate scales in accordance with product specifications and workplace requirements 2.2 Place meat in appropriate containers and weigh according to production specifications 2.3 Batch meat according to workplace hygiene requirements |
3. Record usage of meat | 3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements 3.2 Record usage of meat in accordance with workplace and regulatory requirements |
Evidence of Performance
Candidates must batch meat products to specification in a meat establishment.
Candidates must:
follow the requirements of the work instruction
work at production speed
prepare equipment and work area prior to batching meat
calibrate scales correctly
follow a recipe correctly
batch product to specifications at a speed similar to the speed of production
demonstrate accurate record keeping practices for meat usage
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant workplace health and safety, workplace and regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
batching requirements for the workplace
consequences of using incorrect meat for both the product and the consumer
hygiene and sanitation factors associated with the selection of meat
relevant workplace health and safety, workplace and regulatory requirements
critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment
Assessment Conditions
Competency must be demonstrated over time and under typical operating 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.