Elements and Performance Criteria
- Set up specialist cutting equipment
- Blades are checked for sharpness and correct sequence in accordance with workplace and Occupational Health and Safety (OH&S) requirements.
- Corrective action is taken as necessary.
- Equipment is washed down and sanitised according to hygiene and workplace requirements.
- Ingredients are loaded according to product specifications and OH&S requirements.
- Operate specialist cutting equipment
- Ingredients are checked to ensure conformity to product and customer specifications.
- Equipment is programmed to product specification and OH&S requirements.
- Ingredients are loaded in a specified regime for the style of the product.
- Product is processed according to product and manufacturer's specifications, and OH&S requirements.
- Silent or bowl cutter is operated to produce a variety of specified products to meat production requirements.
- Timing of the process is judged for correct texture according to product specifications.
- Temperature is controlled to product specifications, and hygiene and sanitation requirements.