Application
This unit is applicable to workers producing products such as jerky, biltong and dried pet treats (e.g. pigs' ears). |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Select and prepare meat for drying | 1.1. Meats cuts are selected for drying according to workplace specifications. 1.2. Meat is inspected for defects. 1.3. Defects are identified and corrective action taken according to workplace requirements. 1.4. Meat is prepared and stored prior to processing according to workplace requirements. |
2. Dry meat products | 2.1. Pre-operational checks on drier are performed according to workplace requirements. 2.2. Drier is loaded according to workplace requirements, including hygieneand sanitation, and Occupational Health and Safety (OH&S) requirements. 2.3. Drier is operated according to workplace requirements, including observing time and temperature specifications. 2.4. Records are maintained according to workplace requirements. 2.5. Drier is emptied according to workplace requirements. |
3. Inspect and store dried meat | 3.1. Dried product is inspected according to workplace requirements. 3.2. Dried product is stored prior to packing according to workplace requirements. |
Required Skills
Required skills |
Ability to: apply relevant communication and mathematical skills work effectively in a range of situations as an individual and as a team member apply workplace specifications for meat to be dried apply relevant regulatory requirements identify defects that have to be inspected for possible causes of contamination 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: ways of preventing contamination OH&S hazards associated with operating a drier workplace specifications for meat to be dried relevant regulatory requirements time and temperature requirements for the variety of products produced |
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 include: drying or smoking equipment, machinery or production facility equipment meeting safety requirements product specifications and ingredients. |
Method of assessment | Recommended methods of assessment include: demonstration quiz question and answer observation 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. | |
Product specifications may vary according to: | customer and 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. |
Product may include: | beef (brisket and tongues) game meat lamb (legs and tongues) mutton other meat species or products pork (hand and spring) veal. |
Hygiene and sanitation requirements may include: | relevant government regulations 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. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds listening and understanding, speaking clearly and directly reading and interpreting workplace communication. |
Mathematical skills may include: | collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature and weights. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable