Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Prepare and operate processing equipment used in producing value-added products
  2. Clean processing equipment
  3. Follow recipe
  4. Select ingredients for formulation of value-added products
  5. Prepare meat, stuffings, seasonings and force meat for value-added products
  6. Prepare marinades, sauces, and glazes for value-added product
  7. Mix ingredients
  8. Produce value-added products
  9. Store products and ingredients

Required Skills

Required skills

Ability to

make adjustments to equipment when necessary according to manufacturers workplace and WHS requirements

describe shelf life of products factors affecting shelf life and effects of different ingredients on shelf life

explain the permissible use of additives and ingredients in valueadded products

identify suitable alternatives from existing stock where quantities of required ingredients are not available as applicable

work with team members to develop new valueadded products

identify substandard product and rectify appropriately

label valueadded products according to workplace and regulatory requirements

provide advice to customers on ingredients in valueadded products

seek advice on new recipes and products from appropriate sources

use communication skills appropriate to the task

use mathematical skills as required for production of valueadded products

estimate measures to verify calculations

Required knowledge

Knowledge of

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products factors affecting shelf life and effects of different ingredients on shelf life

range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients

properties of correct blending

purpose and use of processing equipment in the preparation of valueadded products

use and purpose of stuffings seasoning and force meat in producing valueadded products

use and purposes of ingredients in producing valueadded products

quality requirements related to production of valueadded products

effect of various ingredients on product shelf life

procedures for cleaning processing equipment

workplace WHS and hygiene requirements related to producing valueadded 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

The candidate must be able to produce valueadded meat products from a minimum of three species using pastry fresh produce dried herbs and spices and marinades

Where the candidate does not produce valueadded products in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

verified work log or diary

workplace assignment

workplace referee or thirdparty 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 wwwmintraccomau or telephone

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.

Value-added products may include:

beef wellington

fillet mignon

goldfield racks with camembert

pastry meat products

tornadoes (e.g. pork and apple)

veal cordon bleu

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

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

Ingredients vary depending on the products and may include:

brines

fruit

glazes

marinades prepared from a recipe

meat

nuts

pastry (e.g. filo, shortcrust, puffed, flaky)

satays

sauces

skewers

sprinkles

stuffings prepared from a recipe

vegetables

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards

Descriptions and explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communication technology

own work and the wider work area

reading and interpreting workplace documentation

Mathematical skills may include:

estimating and calculating

the use of calculators and computer software packages

the use of familiar and unfamiliar complex formula

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

monitoring, adjusting and calibrating formula, specifications, outputs and equipment

synthesis and analysis of mathematical information from more than one source