Unit of competency Outline

Date retreived
22/07/2026 12:16 PM AWST

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Make and sell sausages

Make and sell sausages

Unit of competency
National Code
AMPR208
State Code
AVW63
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
10
Description
This unit describes the skills and knowledge required to make and sell sausages.This unit is applicable to workers in meat retail operations.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability 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 meat for sausages
  • 1.1 Select and weigh meat is according to product and workplace specifications
  • 1.2 Process meat in preparation for forming according to product specifications
2. Select ingredients for sausages
  • 2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements
3. Combine selected ingredients
  • 3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements
4. Prepare casings
  • 4.1 Prepare casings according to product specifications
  • 4.2 Use and store casings according to workplace requirements and health and hygiene requirements
  • 4.3 Identify and report defective casings where appropriate according to workplace requirements
5. Fill casings
  • 5.1 Fill casings to consistency required by product specifications
  • 5.2 Identify and report defective product, where appropriate, according to workplace requirements
6. Link, tie and hang sausages
  • 6.1 Link and tie sausages to product specifications
  • 6.2 Trim excess casings according to product specifications
  • 6.3 Hang and store sausages according to product specifications and workplace requirements
7. Prepare, operate, disassemble and clean equipment
  • 7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications
  • 7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications
8. Sell a variety of sausages
  • 8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers
  • 8.2 Promote sausage range to customers
No information
No information
Replaces
State Code National Code Title Type
D9057 MTMR210B Make and sell sausages Unit of competency