Application
This unit covers the skills and knowledge required to prepare product formulations in a meat establishment.
Skilled operators involved in the preparation of salamis and smallgoods products and mixing combinations of additives, spices and binders may require this unit.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare product formulations | 1.1 Follow recipes and product specifications to formulate products in accordance with workplace and regulatory requirements 1.2 Formulate products in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements 1.3 Check ingredients to ensure they meet product specifications and regulatory requirements |
Evidence of Performance
Candidates must prepare product formulations in a meat establishment.
Candidates must:
follow the requirements of the work instruction
work at production speed
follow recipes and product specifications to formulate products
formulate products consistently and accurately
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant workplace health and safety, and hygiene and sanitation requirements
use equipment according to manufacturer's specifications and workplace requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
functions, dangers and legal implications of various ingredients
usage and purpose of various additives, spices, binders and ingredients in the products
potential sources of contamination and ways to minimise risk of contamination
relevant workplace health and safety and regulatory requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal production conditions.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.