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Evidence Guide: AMPX302 - Cure and corn 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

 

AMPX302 - Cure and corn 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 in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
  2. Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
  3. Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements
Prepare processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat

  1. Select meat in accordance with product specifications
  2. Prepare meat in accordance with product specifications, hygiene and workplace requirements
Select meat in accordance with product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat in accordance with product specifications, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements
Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brines

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare brine solutions in accordance with product specifications, 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 in accordance with product specifications, health regulations and workplace and production requirements
  2. Regularly monitor processing
  3. Make adjustments to processing to achieve product specifications
Cure or corn meat in accordance with product specifications, health regulations and workplace and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to processing to achieve product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements
On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements

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 in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

1.2 Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

1.3 Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements

2. Prepare meat

2.1 Select meat in accordance with product specifications

2.2 Prepare meat in accordance with product specifications, hygiene and workplace requirements

3. Prepare ingredients

3.1 Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements

4. Prepare brines

4.1 Add required amount of water, other liquids and solid additives in correct order and mix in accordance with product specifications, hygiene and workplace requirements

4.2 Prepare brine solutions in accordance with product specifications, hygiene and workplace requirements

4.3 Use hydrometer (salinometer) to check brine solution

5. Process meat

5.1 Cure or corn meat in accordance with product specifications, health regulations and workplace and production requirements

5.2 Regularly monitor processing

5.3 Make adjustments to processing to achieve product specifications

6. Store meat product

6.1 On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements

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 in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

1.2 Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements

1.3 Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements

2. Prepare meat

2.1 Select meat in accordance with product specifications

2.2 Prepare meat in accordance with product specifications, hygiene and workplace requirements

3. Prepare ingredients

3.1 Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements

4. Prepare brines

4.1 Add required amount of water, other liquids and solid additives in correct order and mix in accordance with product specifications, hygiene and workplace requirements

4.2 Prepare brine solutions in accordance with product specifications, hygiene and workplace requirements

4.3 Use hydrometer (salinometer) to check brine solution

5. Process meat

5.1 Cure or corn meat in accordance with product specifications, health regulations and workplace and production requirements

5.2 Regularly monitor processing

5.3 Make adjustments to processing to achieve product specifications

6. Store meat product

6.1 On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements

The candidate must be observed curing and corning various meat products.

The candidate must:

identify meat cuts used in curing and corning

identify various ingredients used in curing and explain their purposes

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

follow recipes and procedures accurately

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 in accordance with workplace requirements and manufacturer's specifications

pump meat correctly to avoid air pockets

pump meat to increase weight in accordance with workplace requirements

perform curing and corning in accordance with workplace, workplace health and safety, hygiene and regulatory requirement

demonstrate correct pickling procedures in accordance with product specifications and workplace requirements

wash residue from cured meats following removal from holding brine

report any faults and required adjustments to processing equipment in accordance with workplace procedures

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

apply relevant communication and mathematical skills

apply relevant regulatory requirements

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

The candidate must demonstrate a factual, technical, procedural and theoretical 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

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 in accordance with 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

Range Statement