Unit of competency Outline

Date retreived
22/07/2026 4:30 PM AWST

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Cure and corn product

Cure and corn product

Unit of competency
National Code
AMPX302
State Code
BAX86
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to cure and corn various meat products.Smallgoods and value-adding establishments may prepare product for wholesale customers, and meat retailers for retail customers.This unit must be delivered in the context of Australian meat processing standards and regulations. All work should be carried out to comply with workplace requirements and hygiene and sanitation standards.This unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
Notes
Elements and Performance Criteria
1. Prepare, operate and clean processing equipment used for curing and corning product
  • 1.1 Prepare processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
  • 1.2 Operate processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation, and workplace requirements
  • 1.3 Clean processing equipment in accordance with manufacturer's specifications, workplace health and safety, hygiene and sanitation and workplace requirements
2. Prepare meat
  • 2.1 Select meat in accordance with product specifications
  • 2.2 Prepare meat in accordance with product specifications, hygiene and workplace requirements
3. Prepare ingredients
  • 3.1 Select and prepare ingredients in accordance with product specifications, hygiene and workplace requirements
4. Prepare brines
  • 4.1 Add required amount of water, other liquids and solid additives in correct order and mix in accordance with product specifications, hygiene and workplace requirements
  • 4.2 Prepare brine solutions in accordance with product specifications, hygiene and workplace requirements
  • 4.3 Use hydrometer (salinometer) to check brine solution
5. Process meat
  • 5.1 Cure or corn meat in accordance with product specifications, health regulations and workplace and production requirements
  • 5.2 Regularly monitor processing
  • 5.3 Make adjustments to processing to achieve product specifications
6. Store meat product
  • 6.1 On completion of processing, store product in accordance with product specifications, hygiene, regulatory and workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9018 MTMPSR301C Cure and corn product Unit of competency