Application
This unit is applicable to workers in boning rooms who are required to operate corning equipment but who do not take responsibility for the whole process including preparing meat cuts, preparing ingredients and brines as well as the corning process. If the worker is responsible for all these duties then the unit MTMPSR301B Cure and corn product is applicable. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Process meat | 1.1. Pre-operational checks are performed according to workplace requirements. 1.2. Meat is cured or corned according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements. 1.3. Processing is monitored regularly. 1.4. Adjustments are made to processing as required to achieve product specifications. |
2. Store meat product | 2.1. Processed product is stored according to product specifications. |
Required Skills
Required skills |
Ability to: activate processing equipment to assess its readiness for operational use perform running adjustments according to workplace requirements and manufacturer's specifications operate adjustment tools and equipment correctly report any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace procedures work effectively as an individual and as part of a team apply relevant Occupational Health and Safety (OH&S) and regulatory requirements take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology use mathematical applications relevant to the task use relevant communication skills |
Required knowledge |
Knowledge of: selection criteria for meat for curing or corning process the meat curing process the term 'osmosis' in relation to the curing process effects of curing on shelf life and taste of product purpose and effect of brine on meat purpose of correct water temperature and correct additive sequence purpose and use of processing equipment used in curing and corning products reasons for pickling to correct pump percentage and yield requirements safe and correct operation of processing equipment conditions under which equipment may need adjusting relevant OH&S and regulatory requirements procedures for cleaning processing equipment |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Competency must be demonstrated under typical production conditions and at the normal speed of production. |
Context of, and specific resources for assessment | Assessment must be conducted in an operating meat processing plant. Resources may include: brining equipment, machinery or production facility equipment that meets safety requirements product specifications and ingredients. |
Method of assessment | Recommended methods of assessment include: workplace demonstration quiz of underpinning knowledge workplace referee report of performance over time. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment | A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Meat may include: | beef game meat lamb mutton pork veal other meat species or products. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Product specifications may vary according to: | customer and workplace requirements. |
Reports may: | be in diagrammatic, sketch, tabular and graphic formats be presented in writing, in standard formats be presented orally include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory and regulations regarding meat processing. |
Mathematical applications may include: | collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights. |
Communication skills may include: | listening and understanding sharing information speaking clearly and directly working with diverse individuals. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable