Application
This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Ferment product | 1.1. Maturation area is sanitised according to workplace requirements. 1.2. Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements. 1.3. Product is spaced according to product and manufacturer's specifications. 1.4. Maturation process is monitored regularly and appropriate action taken according to product specifications. 1.5. Product is smoked if required by product specifications. 1.6. Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements. |
2. Finish maturation process | 2.1. Product is stored according to product specifications. 2.2. Product is identified and stacked according to product specifications and workplace requirements. |
Required Skills
Required skills |
Ability to: ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames apply relevant communication and mathematical skills work effectively as an individual and with other team members demonstrate familiarity with the regulatory requirements related to fermenting product apply relevant Occupational Health and Safety (OH&S) requirements |
Required knowledge |
Knowledge of: possible effects on health of inadequate finishing of maturation process possible effects of temperature fluctuations, relative humidity and air circulation on product effect pH has on the maturation process purpose and effect of smoking salamis air circulation requirements of specific products impact of Aw on the shelf life of fermented products relevant OH&S requirements importance of check-weighing at the end of drying relationship between pH, Aw and humidity requirements of product spacing for specific product fermented products |
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 conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal enterprise or production conditions. |
Method of assessment | Recommended methods of assessment include: assignments quiz of underpinning knowledge simulation verified work log or diary workplace project workplace referee or third-party report 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. | |
Fermentation includes | greening and maturation. |
Workplace requirements may include: | enterprise-specific procedures OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements. |
Hygiene requirements may include: | relevant government regulations workplace requirements. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Communication skills may include | listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Mathematical skills may include: | collection estimation calculation and interpretation of check-weighing, temperature fluctuations, humidity, specifications. |
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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable