1.1 Raw materials used during meat manufacturing processes are pre-batched according to standard operating procedures.
1.2 The weighing and measuring equipment is operated and controlled according to standard operating procedures.
1.3 Mixtures of raw materials used for meat manufacturing processes are mixed or blended using automated equipment according to standard operating procedures.
1.4 Meat is minced using automated mincing equipment.
1.5 Raw minced meat is formed using automated equipment.
2.1 A range of processed meat products is manufactured according to standard operating procedures.
Range: 2 different meat processing technologies must be used.
Emulsified meat products, and/or
Cured meat sausages, and/or
Smoke meat, and/or
Salt and dry meat, and/or
Sterilise a meat product, and/or
Fry a meat product using atmospheric or vacuum frying equipment.
3.1 The pork carcass is prepared for spitting according to standard operating procedures.
3.2 Pork carcass is split and cut into primal cuts according to standard operating procedures.
3.3 Derind and debone various pork cuts using automated or semi-automated equipment.
4.1 The beef sides are broken and deboned according to standard operating procedures.
4.2 Beef primal cuts are cut deboned and prepared according to standard operating procedures.
5.1 Meat products or cuts are packaged according to standard operating procedures.
6.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the meat manufacturing industry according to standard operating procedures.
6.2 Apply knowledge and comprehension of food safety practices and procedures in meat manufacturing according to standard operating procedures.
6.3 Apply knowledge and comprehension of heating and cooling procedures used in a meat manufacturing environment.
6.4 Meat raw material and final products are frozen or chilled according to standard operating procedures.
6.5 The temperature of meat raw materials, final products and their environment is monitored and controlled for quality control purposes.
6.6 Meat manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
6.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.
Integrated Assessment
The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to manufacture a variety of safe, quality assured meat products by operating, controlling and maintaining a meat processing line, from the raw materials until the meat products are manufactured.
The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.
The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.
Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.
A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies.
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