Unit of competency Outline

Date retreived
23/07/2026 4:59 PM AWST

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Cure, corn and sell product

Cure, corn and sell product

Unit of competency
National Code
AMPR316
State Code
AVW43
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to cure, corn and sell various meat products.This unit is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare products for wholesale customers, meat retail establishments and retail customers.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements and hygiene standards.This unit applies to individuals who work under broad direction and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare, operate and clean processing equipment used for curing and corning product
  • 1.1 Prepare processing equipment according to manufacturer specifications, and workplace health and safety, hygiene and workplace requirements
  • 1.2 Operate processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
  • 1.3 Clean processing equipment according to manufacturer specifications, workplace health and safety, hygiene and workplace requirements
2. Prepare meat
  • 2.1 Select meat according to product specifications
  • 2.2 Prepare meat according to product specifications, and hygiene and workplace requirements
3. Prepare ingredients
  • 3.1 Select and prepare ingredients according to product specifications, and hygiene and workplace requirements
4. Prepare brines
  • 4.1 Add required amount of water and other liquid and solid additives in correct order and mix according to product specifications, and hygiene and workplace requirements
  • 4.2 Prepare brine solutions according to product specifications, and hygiene and workplace requirements
  • 4.3 Use hydrometer (salinometer) to check brine solution
5. Process meat
  • 5.1 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements
  • 5.2 Regularly monitor processing
  • 5.3 Make adjustments to processing as required to achieve product specifications
6. Store meat product
  • 6.1 Store product on completion of processing, according to product specifications, and hygiene, regulatory and workplace requirements
7. Sell meat product
  • 7.1 Provide information, including cooking, storage and serving suggestions, to customers on meat product
  • 7.2 Promote product to customers
No information
No information
Replaces
State Code National Code Title Type
D9076 MTMR317B Cure, corn and sell product Unit of competency