Application
Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Select ingredients | 1.1. Ingredients are selected by type and quality according to product specifications. 1.2. Dry ingredients are selected according to the formulation specification. 1.3. Ingredients are handled hygienically at all times to prevent contamination. |
2. Weigh and batch ingredients | 2.1. Scales are correctly calibrated for precise measurement. 2.2. Ingredients are placed in specific containers for weighing. 2.3. Ingredients are weighed according to daily production requirements. 2.4. Ingredients are sorted and weighed into batch quantities according to recipes and product requirements. 2.5. Spices are mixed according to recipe. |
3. Record usage | 3.1. Ingredients are stored in a safe and hygienic manner. 3.2. Usage of ingredients is accurately recorded to workplace requirements. 3.3. Usage of ingredients is accurately reconciled to production specifications. |
Required Skills
Required skills |
Ability to: weigh ingredients to product specifications and daily production requirements describe procedure to record usage of ingredients apply mathematical skills appropriate to the task work effectively with team members as appropriate explain and demonstrate batching in accordance with food standards code apply relevant Occupational Health and Safety (OH&S), workplace and regulatory requirements use relevant communication skills |
Required knowledge |
Knowledge of: possible effects on product and on consumer health of using incorrect ingredients health and hygiene factors relating to the preparation of dry ingredients ingredient batches OH&S requirements related to the preparation of dry ingredients relevant workplace and regulatory requirements various additives, spices, binders and ingredients and explain their functions in the product procedure for checking scale accuracy steps to follow a recipe correctly |
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. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. Resources may include: real work environment relevant documentation such as: regulatory requirements workplace policies and procedures relevant equipment and materials. |
Method of assessment | Recommended methods of assessment include: workplace demonstration observation of performance over time quiz. 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. | |
Ingredients may | need to adhere to legislative requirements and may include: additives binders pre-mixes salt spices. |
Product specifications will vary according to: | customer and workplace requirements. |
Workplace requirements may include: | enterprise-specific procedures OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Mathematical skills may involve: | accurate recording of volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc operations involving percentages, comparisons and variations routine estimations and calculations using a range of specified formula and procedures. |
Explanations may: | be in everyday workplace language including mathematical language and some commonly used technical terms be presented in writing using standard formats, proformas, charts and diagrams be presented orally include mathematical and other information from several sources. |
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 eye and facial protection head-wear lifting assistance uniforms 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. |
Communication skills may include | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to audience needs. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable