Skill set details

AMPSS00049 - Produce Cooked Fermented Meat Products Skill Set (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 04/Aug/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMSS00051 - Produce Cooked Fermented Meat Products Skill SetThis Skill Set is equivalent to MTMSS00051 Produce Cooked Fermented Meat Products Skill Set. 03/Aug/2016

Training packages that include this skill set

Units of competency

CodeSort Table listing units of competency by the Code columnTitleSort Table listing units of competency by the Title columnEssential
AMPCOR202 - Apply hygiene and sanitation practicesApply hygiene and sanitation practices N/A
AMPCOR404 - Facilitate hygiene and sanitation performanceFacilitate hygiene and sanitation performance N/A
AMPR321 - Collect and prepare standard samplesCollect and prepare standard samples N/A
AMPS207 - Slice product using simple machinerySlice product using simple machinery N/A
AMPS301 - Cook, steam and cool productCook, steam and cool product N/A
AMPS314 - Ferment and mature productFerment and mature product N/A
AMPX214 - Package meat and smallgoods product for retail salePackage meat and smallgoods product for retail sale N/A
AMPX305 - Smoke productSmoke product N/A
AMPX402 - Monitor and overview the production of processed meats and smallgoodsMonitor and overview the production of processed meats and smallgoods N/A
AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) N/A
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Modification History

Release

TP Version

Comment

1

AMPv2.0

Initial release

Description

This Skill Set describes the skills and knowledge to produce cooked fermented products for inclusion in a meat retailing product range.

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

Not applicable.

Skill Set Requirements

Complete 11 units of competency.

Unit Code 

Unit Title 

AMPCOR202

Apply hygiene and sanitation practices

AMPCOR404

Facilitate hygiene and sanitation performance

AMPX214

Package meat and smallgoods product for retail sale

AMPX305

Smoke product

AMPR321

Collect and prepare standard samples

AMPS207

Slice product using simple machinery

AMPS301

Cook, steam and cool product

AMPS314

Ferment and mature product

AMPX402

Monitor and overview the production of processed meats and smallgoods

AMPX403

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

AMPX420

Participate in the ongoing development and implementation of a HACCP and Quality Assurance system

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 AMP Australian Meat Industry Training Package meets the industry requirements for the inclusion of cooked fermented products in a meat retailing product range.

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