Application
This unit is suitable for operators preparing boneless ham, bacon, salami, corned beef or any other product that is formed manually into a particular shape. Operators in smallgoods manufacturing and value-adding food services operations would use this unit. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Select meat product | 1.1. Meat product to be placed in casing is selected to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements. |
2. Fill casings | 2.1. Appropriate casings and filling nozzle (where appropriate) are selected according to workplace requirements and product specifications. 2.2. Casings are filled to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements. 2.3. Defective product is identified, removed and reported according to workplace requirements. |
3. Operate metal detector | 3.1. Metal detector is operated (where appropriate) to workplace requirements and manufacturer's specifications. |
4. Form product | 4.1. Product is shaped and formed according to product specifications, workplace, hygiene and sanitation, QA and customer requirements. 4.2. A variety of products is shaped and formed to production requirements. |
5. Link or twist, clip and net product | 5.1. Product is linked or twisted to meet product specifications. 5.2. Clipping is performed according to specifications. 5.3. Product is formed according to specifications. 5.4. Products are shaped and netted if required by product specifications. 5.5. Defective products are removed from production and reported according to workplace requirements. |
Required Skills
Required skills |
Ability to: correctly fill a range of product lines in terms of: casing clips length tension weight shape and form a range of products to product specifications, workplace, hygiene and sanitation, QA and customer requirements demonstrate operation, adjustments and actions of filling machine to address faults operate a metal detector if a detector is included in the operation identify, remove and rectify faulty product identify defects in natural casings clean equipment according to workplace requirements apply relevant communication and mathematical skills work effectively as an individual and as a member of a team explain filling to required product specifications for a variety of products apply relevant Occupational Health and Safety (OH&S)and regulatory requirements take corrective action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology work at required speed of production |
Required knowledge |
Knowledge of: hygiene requirements for forming products filling to required product specifications for a variety of products how and why products must be formed and shaped possible faults in skins and their effect on the product procedures for dealing with waste product and broken casings relevant OH&S and regulatory requirements |
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 and production conditions for the enterprise. At least two different products must be formed and/or shaped to specification. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. Resources may include: casings, filling and forming equipment and product specifications materials manufacturer's specifications workplace environment. |
Method of assessment | Recommended methods of assessment include: workplace demonstration observation of performance over time workplace referee report. 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 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. | |
Product specifications may include: | consistency or firmness shape size thickness weight. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures the ability to perform the task to production requirements work instructions. |
Casings may be: | synthetic or natural skins. |
Clipping may be: | performed manually or semi-automatically undertaken with or without a metal detector. |
Defectsin natural casings may include: | contamination webbing whiskers worm holes. |
Equipment may include: | nets presses moulds cages metal detectors. |
Communication skills may include: | asking questions communication with diverse individuals and groups listening and understanding reading and interpreting workplace-related documentation speaking clearly and directly. |
Mathematical skills relate to own work and work area problem-solving and may involve: | use of calculators and computer software packages routine estimations and calculations using a range of specified formulas and procedures. |
Explanations may be: | directly related to own work and work area problem-solving in response to questions to check listening and understanding in everyday workplace language and include mathematical language and commonly used technical terms presented orally or written on proformas. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S 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. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable