Assessor Resource
MTMS314A
Ferment and mature product
Assessment tool
Version 1.0
Issue Date: July 2024
This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers.
This unit covers the skills and knowledge required to prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)