Assessment Requirements for AMPX305 Smoke product

Release: 1

Assessment Requirements for AMPX305 Smoke product

Modification History

Release	TP Version	Comment
1	AMPv1.0	Initial release

Performance Evidence

The candidate must be observed preparing smoked products including ham, bacon and smallgoods products. Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

produce commercially suitable smoked products

demonstrate correct loading procedure for both a full and less-than-full smokehouse

activate and operate machinery according to manufacturer’s and workplace instructions

measure and monitor product internal temperature correctly to ensure it meets product specifications

monitor smoking of meat on a regular basis to meet product specifications (including, where relevant, the interpretation of graphs or flow charts or mimic panels and controls)

interpret cooking records where appropriate with respect to relevant product

adjust processing as required to achieve product specifications

apply relevant communication and mathematical skills

operate smoke facility according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements, and meet production requirements

report machine faults according to workplace specifications

store meat according to workplace health and safety, hygiene, regulatory, product specifications and workplace requirements

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

correct smoking procedure for specific product

storage procedures for smoked products

meat smoking process

the purpose and effect of smoking processes on meat

health regulations that apply to smoking of meats

chilling requirements for different products

the possible effects of inconsistent temperature on product

the effects of smoking on shelf life and product taste

the purpose of correct water temperature and correct additive sequence, especially phosphate and smoke

recording requirements for the smoking/cooking process

relevant workplace requirements related to:

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock

the use and purpose of raw materials for smoking meat

the use and purpose of ingredients for smoking meat

mathematical information in work instructions, specifications and recipes

meat cuts used in smoking

cause and effects of, and explain the appropriate corrective action for:

cycle out of sequence

excess smoke

insufficient smoke

Assessment Conditions

Competency must be demonstrated over time and under normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.

Assessment may occur in the workplace under normal operating conditions or in a simulated environment.

As a minimum, the following three forms of assessment are required:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7