Ability to: 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, OH&S, 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 work effectively as an individual and as part of a team apply relevant regulatory requirements 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 |