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Evidence Guide: AMPR316 - Cure, corn and sell product

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR316 - Cure, corn and sell product

What evidence can you provide to prove your understanding of each of the following citeria?

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

  1. Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements
  2. Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
  3. Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat

  1. Select meat according to product specifications
  2. Prepare meat according to product specifications, and hygiene and workplace requirements
Select meat according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Select and prepare ingredients according to product specifications, and hygiene and workplace requirements
Select and prepare ingredients according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brines

  1. Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements
  2. Prepare brine solutions according to product specifications, and hygiene and workplace requirements
  3. Use hydrometer (salinometer) to check brine solution
Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brine solutions according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use hydrometer (salinometer) to check brine solution

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat

  1. Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements
  2. Regularly monitor processing
  3. Make adjustments to processing as required to achieve product specifications
Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to processing as required to achieve product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements
Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell meat product

  1. Provide information, including cooking, storage and serving suggestions, to customers on meat product
  2. Promote product to customers
Provide information, including cooking, storage and serving suggestions, to customers on meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements
  2. Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
  3. Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat

  1. Select meat according to product specifications
  2. Prepare meat according to product specifications, and hygiene and workplace requirements
Select meat according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Select and prepare ingredients according to product specifications, and hygiene and workplace requirements
Select and prepare ingredients according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brines

  1. Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements
  2. Prepare brine solutions according to product specifications, and hygiene and workplace requirements
  3. Use hydrometer (salinometer) to check brine solution
Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brine solutions according to product specifications, and hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use hydrometer (salinometer) to check brine solution

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat

  1. Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements
  2. Regularly monitor processing
  3. Make adjustments to processing as required to achieve product specifications
Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to processing as required to achieve product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements
Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell meat product

  1. Provide information, including cooking, storage and serving suggestions, to customers on meat product
  2. Promote product to customers
Provide information, including cooking, storage and serving suggestions, to customers on meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

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

1.1 Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements

1.2 Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

1.3 Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

2. Prepare meat

2.1 Select meat according to product specifications

2.2 Prepare meat according to product specifications, and hygiene and workplace requirements

3. Prepare ingredients

3.1 Select and prepare ingredients according to product specifications, and hygiene and workplace requirements

4. Prepare brines

4.1 Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements

4.2 Prepare brine solutions according to product specifications, and hygiene and workplace requirements

4.3 Use hydrometer (salinometer) to check brine solution

5. Process meat

5.1 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements

5.2 Regularly monitor processing

5.3 Make adjustments to processing as required to achieve product specifications

6. Store meat product

6.1 Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements

7. Sell meat product

7.1 Provide information, including cooking, storage and serving suggestions, to customers on meat product

7.2 Promote product to customers

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

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

1.1 Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements

1.2 Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

1.3 Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements

2. Prepare meat

2.1 Select meat according to product specifications

2.2 Prepare meat according to product specifications, and hygiene and workplace requirements

3. Prepare ingredients

3.1 Select and prepare ingredients according to product specifications, and hygiene and workplace requirements

4. Prepare brines

4.1 Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements

4.2 Prepare brine solutions according to product specifications, and hygiene and workplace requirements

4.3 Use hydrometer (salinometer) to check brine solution

5. Process meat

5.1 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements

5.2 Regularly monitor processing

5.3 Make adjustments to processing as required to achieve product specifications

6. Store meat product

6.1 Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements

7. Sell meat product

7.1 Provide information, including cooking, storage and serving suggestions, to customers on meat product

7.2 Promote product to customers

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

activate processing equipment to assess its readiness for operational use

follow recipes and procedures accurately

explain the curing and corning processes for a variety of meat products

mix curing ingredients for required length of time

perform running adjustments according to workplace requirements and manufacturer specifications

pump meat to increase original weight according to workplace requirements

pump meat correctly to avoid air pockets

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

perform curing and corning according to workplace, workplace health and safety, hygiene and regulatory requirements

wash residue from cured meats following removal from holding brine

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

operate adjustment tools and equipment correctly

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

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 specifications

apply relevant communication and mathematical skills

apply relevant regulatory requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

the term 'osmosis' in relation to the curing process

different salts, cures and brines used in the curing process

conditions under which equipment may need adjusting

function of various additives and ingredients

purpose and effect of brine on meat

safe and correct operation of processing equipment

health regulations that apply to curing and corning meats

curing and corning processes for a variety of meat products

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

meat cuts used in curing and corning

various ingredients for curing meat and their use and purpose

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

procedures for cleaning processing equipment

Range Statement