Ability to: identify meat cuts used in curing and corning identify various ingredients for curing meat and explain their use and purpose identify sub-standard product and address the problem according to workplace requirements follow recipes and procedures accurately explain the effects of curing on shelf life and taste of product 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 according to workplace requirements and manufacturer's specifications pump meat correctly to avoid air pockets pump meat to increase original weight according to workplace requirements perform curing and corning according to workplace, OH&S, hygiene and regulatory requirements demonstrate the correct pickling procedure according to product specifications and workplace requirements wash residue from cured meats following removal from holding brine 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's specifications apply relevant communication and mathematical skills work effectively as an individual and as part of a team apply relevant regulatory requirements seek advice from appropriate sources when working with new products or equipment take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |