Modification History
|
Release |
TP Version |
Comments |
|
1 |
MTM11v4 |
Initial release |
Description
Not applicable.
Pathways Information
The units of competency comprising the Produce Cooked Fermented Meat Products Skill Set are drawn from AQF levels II, III and IV in the meat processing qualifications, and can be counted towards these qualifications where this is in accordance with the qualification requirements.
Licensing/Regulatory Information
No occupational licensing, legislative, regulatory or certification requirements apply to this Skill Set.
Skill Set Requirements
|
Unit Code |
Unit Title |
|
MTMCOR202A |
Apply hygiene and sanitation practices |
|
MTMCOR404A |
Facilitate hygiene and sanitation performance |
|
MTMPS412C |
Monitor and overview the production of processed meat and smallgoods |
|
MTMPS414B |
Monitor and overview the production of Uncooked Comminuted Fermented Meat |
|
MTMPSR413A |
Participate in ongoing development and implementation of a HACCP and Quality Assurance system |
|
MTMR322A |
Collect and prepare standard samples |
|
MTMS301B |
Cook, steam and cool product |
|
MTMS314A |
Ferment and mature product |
|
MTMS213B |
Slice product using simple machinery |
|
MTMSR215A |
Package meat and smallgoods for retail sale |
|
MTMSR303A |
Smoke product |
Target Group
This Skill Set is for meat retailers who wish to include cooked fermented products with their existing product range.
Suggested words for Statement of Attainment
This Skill Set from the MTM11 Australian Meat Industry Training Package meets the industry requirements for the inclusion of cooked fermented products in a meat retailing product range.
