Skilled operators involved in the preparation of salamis and smallgoods products and mixing combinations of additives, spices and binders may require this unit.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Prepare product formulations

1.1. Recipes and product specifications are followed to formulate products in accordance with workplace and regulatory requirements.

1.2. Products are formulated in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements.

1.3. Ingredients are checked to ensure they meet product specifications and regulatory requirements.

Required skills

Ability to:

follow recipes and product specifications to formulate products

formulate products

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

apply relevant Occupational Health and Safety (OH&S) requirements

use equipment according to manufacturer's specifications and workplace requirements

Required knowledge

Knowledge of:

functions, dangers and legal implications of various ingredients

usage and purpose of various additives, spices, binders and ingredients in the products

relevant OH&S requirements

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:

appropriate blending equipment

product specifications and recipes

workplace environment.

Method of assessment

Recommended methods of assessment include:

workplace 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.

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.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Hygieneand sanitation requirements may include:

relevant government regulations

workplace requirements.

Types of ingredients may include:

additives

spices

binders.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may:

involve estimation and calculation

relate to own work and work area problem-solving and monitoring

relate to product formulation and specification

require interpretation and drawing conclusions from a range of mathematical tables, charts, bar graphs, pie charts, recipes

require monitoring formula, specifications, outputs and equipment

require synthesis and analysis of mathematical information from more than one source.

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.

Equipment may include:

blenders

choppers

cutters

mixers.

Additives may include:

antioxidants

binders

curry

Glucono Delta Lactone (GDL)

GO2

nitrates

nitrites

non-meat proteins

phosphate

salt

spices

sugar

water.

Unit sector

This unit contains employability skills.