Application
A skilled operator in a smallgoods establishment may have responsibility for comminution of products such as devon, bloodwurst, salamis and berlinas. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Set up specialist cutting equipment | 1.1. Blades are checked for sharpness and correct sequence in accordance with workplace and Occupational Health and Safety (OH&S) requirements. 1.2. Corrective action is taken as necessary. 1.3. Equipment is washed down and sanitised according to hygiene and workplace requirements. 1.4. Ingredients are loaded according to product specifications and OH&S requirements. |
2. Operate specialist cutting equipment | 2.1. Ingredients are checked to ensure conformity to product and customer specifications. 2.2. Equipment is programmed to product specification and OH&S requirements. 2.3. Ingredients are loaded in a specified regime for the style of the product. 2.4. Product is processed according to product and manufacturer's specifications, and OH&S requirements. 2.5. Silent or bowl cutter is operated to produce a variety of specified products to meat production requirements. 2.6. Timing of the process is judged for correct texture according to product specifications. 2.7. Temperature is controlled to product specifications, and hygiene and sanitation requirements. |
Required Skills
Required skills |
Ability to: explain the health and hygiene factors related to operating a bowl cutter identify various additives, spices and binders operate bowl cutter to produce a variety of products to: workplace requirements OH&S requirements hygiene and sanitation requirements product specifications production requirements demonstrate the difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions identify any unhygienic meat ingredients apply relevant communication and mathematical skills work effectively in a range of situations as an individual and as a team member apply relevant regulatory requirements take corrective 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: corrective action to be taken in situations such as: incorrect loading of ingredients machinery malfunction temperature malfunction unhygienic meat ingredients common tests for blade sharpness: no feathered edges cutting paper without tearing checking for ragged edges appropriate quantities of water or ice to ensure temperature is maintained according to product specifications consequences of loading ingredients in the incorrect order such as: fat separation caused by over-heating etc red colour after cooking temperature control health and hygiene factors related to operating a bowl cutter importance of protein extraction effects on product and on health and safety of incorrectly placing product in equipment effect of meat temperature when cutting meat for salami effect on product of the temperature of the cutting equipment importance of blade sharpness for the cutting process and the consequences of blunt blades purpose of the following additives: anti-oxidant curing ingredients phosphate salt water difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions relevant regulatory requirements |
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 over time and under typical operating and production conditions for the enterprise. |
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 are: demonstration - snapshot of performance quiz, question and answer observation of performance over time. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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. | |
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. |
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 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. |
Specialist cutting equipment may: | involve blending chopping mixing include: emulsifier silent or bowl cutter. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Explanations may: | be in diagrammatic, sketch, tabular or graphic formats be presented in writing be presented orally include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources. |
Emulsions may include: | cooked meat such as brawn, brine-based products, pates raw meat, such as devon, frankfurts, fritz. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds listening and speaking with others reading and interpreting workplace documentation. |
Mathematical skills may include: | collection estimation calculation and interpretation of product formulation and specifications monitoring, adjusting and calibrating equipment, stock control and usage. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable