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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. |
UCFM products may include | caccitorachorizocsabailandjaegerLebanon Bolognemettwurstpolnischesalamisome cabanossisummer sausageTeewurst, and others. |
Micro-organisms may include: | bacteriamouldvirusyeast. |
Major threats may include: | bacteriarelevant yeast or moulds. |
Common sources of chemical hazards/contamination may include: | agricultural residuecleaningveterinarian chemical residues. |
Regulatory requirements may include: | Export Control ActExport Meat Orders (EMOs)hygiene and sanitation requirementsimporting country requirements where appropriaterelevant domestic requirementsrelevant regulations and Australian StandardsAS 4696:2007 Australian Standard for the hygienic production and transportation of meat and meat products for human consumptionfederal, state and territory regulations regarding meat processing. |
Equipment may include: | blenderschopperscooking utensilsdryersfermentation environmentinjectorsknivesmachine or vatmixerspressure cookerssausage machinesilent or bowl cuttersmokehousetables, conveyors, platformstumblers. |
Ingredients may include: | additivesbindersby-products and other relevant materialsfatsmeatsNitrateNitritespicesstarter cultureswater. |
Recording and monitoring systems may be: | electronicmanual. |
Communicationskills may include: | communicating with people from a range of cultural, social and ethnic backgroundspreparing oral or written reports which include information from a range of sourcesreading and interpreting workplace documentation, such as audit reports, monitoring data, specifications and status reportsspeaking clearly and directlylistening and understandingpreparing documentation for a specified audienceusing negotiation and persuasion skills, and being appropriately assertiveusing technical workplace and mathematical language and data sharing of information. |
Mathematical skills may include: | identifying acceptable limits, tolerances, out-of-specification performance, trendscollection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weightsmeasurement and interpretation in relation to time, temperature, moisture humidity, ratios, percentages, weight, mass, volume. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Workplace requirements may include: | enterprise-specific requirementsOH&S requirementsQuality Assurance (QA) requirementsStandard Operating Procedures (SOPs)the ability to perform the task to production requirementswork instructions. |