Elements and Performance Criteria
- Ferment product
- Maturation area is sanitised according to workplace requirements.
- Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements.
- Product is spaced according to product and manufacturer's specifications.
- Maturation process is monitored regularly and appropriate action taken according to product specifications.
- Product is smoked if required by product specifications.
- Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements.
- Finish maturation process