Unit of competency Outline

Date retreived
22/07/2026 11:36 PM AWST

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Produce fermented and dry-cured meat products

Produce fermented and dry-cured meat products

Unit of competency
National Code
FBPTEC4024
State Code
OBN26
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to produce uncooked fermented and dry-cured meat products, such as cacciatore, chorizo, mettwurst, salami and cabanossi.The individual is required to demonstrate knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.This unit applies to individuals who are responsible for the production of artisan fermented meat products.No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Identify hazards and risks associated with fermented and dry-cured meat products
  • 1.1 Identify the types of microbiological hazards that can contaminate fermented and dry-cured meat products
  • 1.2 Identify potential sources of microorganism contamination
  • 1.3 Identify chemical hazards that can affect fermented and dry-cured meat products
  • 1.4 Identify critical control points (CCPs) for preventing hazards and controlling processing of fermented and dry-cured meat products, taking regulatory requirements into account
  • 1.5 Identify workplace health and safety hazards associated with processing fermented and dry-cured meat products
  • 1.6 Plan to manage hazards and risks associated with producing fermented and cured meat products
2. Prepare to process fermented and dry-cured meat products
  • 2.1 Identify specification for fermented and dry-cured meat product
  • 2.2 Identify Food Standards Code requirements for product
  • 2.3 Procure ingredients
  • 2.4 Ensure all surfaces meet cleanliness and sanitisation requirements2.5 Manage good hygiene practice (GHP) and good manufacturing practice (GMP) procedures
  • 2.6 Record food safety related information throughout process in line with regulatory requirements
3. Process fermented and dry-cured meat products
  • 3.1 Prepare meat and ingredients according to product specification
  • 3.2 Prepare equipment according to safe operating procedures
  • 3.3 Mix or prepare meat product according to product specification
  • 3.4 Clean work area and dispose of waste according to regulatory requirements
4. Ferment meat product
  • 4.1 Determine time, temperature and humidity requirements for fermentation and curing
  • 4.2 Monitor fermentation and maturation in line with product specification
  • 4.3 Identify critical control points (CCPs) for preventing and controlling bacterial contamination, in line with food safety plan
  • 4.4 Implement control methods to prevent microbial contamination during fermentation and curing
  • 4.5 Finish fermentation process and store product according to product specifications
  • 4.6 Keep records of fermentation process in line with food safety requirements
  • 4.7 Identify appropriate actions based on test results
5. Conduct tests to monitor progress and completion of process
  • 5.1 Identify required test activities and frequency for each fermented and dry- cured product
  • 5.2 Conduct required tests and record test results
  • 5.3 Obtain samples for each product for independent microbial, chemical and physical testing prior to product release
  • 5.4 Identify appropriate actions based on test results
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