This unit is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare product for wholesale customers, and meat retailers for retail customers.

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ELEMENT

PERFORMANCE CRITERIA

1. Prepare, operate and clean processing equipment used for curing and corning product

1.1. Processing equipment is prepared according to manufacturer's specifications, and Occupational Health and Safety (OH&S), hygiene and sanitation, and workplace requirements

1.2. Processing equipment is operated according to manufacturer's specifications, and OH&S, hygiene and workplace requirements.

1.3. Processing equipment is cleaned according to manufacturer's specifications, and OH&S, hygiene and workplace requirements.

2. Prepare meat

2.1. Meat is selected according to product specifications.

2.2. Meat is prepared according to product specifications, and hygiene and workplace requirements.

3. Prepare ingredients

3.1. Ingredients are selected and prepared according to product specifications, and hygiene and workplace requirements.

4. Prepare brines

4.1. Required amount of water and other liquid and solid additives are added in correct order and mixed according to product specifications, and hygiene and workplace requirements.

4.2. Brine solutions are prepared according to product specifications, and hygiene and workplace requirements.

4.3. Hydrometer (salinometer) is used to check brine solution.

5. Process meat

5.1. Meat is cured or corned according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements.

5.2. Processing is regularly monitored.

5.3. Adjustments are made to processing as required to achieve product specifications.

6. Store meat product

6.1. On completion of processing, product is stored according to product specifications, and hygiene, regulatory and workplace requirements.

Required skills

Ability to:

identify meat cuts used in curing and corning

identify various ingredients for curing meat and explain their use and purpose

identify sub-standard product and address the problem according to workplace requirements

follow recipes and procedures accurately

explain the effects of curing on shelf life and taste of product

activate processing equipment to assess its readiness for operational use

operate mixing machines for required length of time

operate adjustment tools and equipment correctly

perform running adjustments according to workplace requirements and manufacturer's specifications

pump meat correctly to avoid air pockets

pump meat to increase original weight according to workplace requirements

perform curing and corning according to workplace, OH&S, hygiene and regulatory requirements

demonstrate the correct pickling procedure according to product specifications and workplace requirements

wash residue from cured meats following removal from holding brine

report any faults and adjustments required to processing equipment, either verbally or in writing, according to workplace procedures

use tools and cleaning agents appropriate to the cleaning activity and manufacturer's specifications

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

seek advice from appropriate sources when working with new products or equipment

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

Required knowledge

Knowledge of:

conditions under which equipment may need adjusting

function of various additives and ingredients

meat curing process

purpose and effect of brine on meat

safe and correct operation of processing equipment

health regulations which apply to curing and corning of meats

effects of curing on shelf life and taste of product

purpose and use of processing equipment used in curing and corning products

purpose of correct water temperature and correct additive sequence

reasons for pickling to correct pump percentage and yield requirements

selection criteria for meat for the curing or corning process

relevant regulatory requirements

maximum amount of nitrite allowed in cured, corned or salted meats

procedures for cleaning processing equipment

'osmosis' in relation to the curing process

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 operating conditions within the parameters of role and responsibilities.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

workplace demonstration

workplace referee or third-party 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.

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.

Equipment and machinery used in processing may include:

automatic injector machine (Injectomat)

massagers

pumping equipment.

Product may include:

beef - brisket, silverside and tongues

game meat

lamb - legs, tongue

mutton

pork - hand, spring

veal.

Specifications may vary according to:

customer and workplace requirements

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

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.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Communication may:

be with people from a range of cultural, social and ethnic backgrounds

be with colleagues, superiors, customers, clients and external parties

involve empathising with customers and work colleagues

involve interpreting the needs of internal and external customers

involve listening and understanding, speaking clearly and directly

involve reading and interpreting workplace-related documentation

involve the use of negotiation, persuasion and assertiveness skills

relate to own work area and the wider work area

require sharing of information

require writing to audience needs.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including scales, pressured gauges, thermometers

routine estimations and calculations using a range of specified formula and procedures

use of calculators and computer software packages.

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 regulations regarding meat processing.

Unit sector

This unit contains employability skills.