Unit of competency Outline

Date retreived
23/07/2026 11:56 PM AWST

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Prepare dry ingredients

Prepare dry ingredients

Unit of competency
National Code
AMPS211
State Code
BAY11
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
030307 - Food Processing Technology
Original Release Date
13/12/2016
Nominal Hours
16
Description
This unit describes the skills and knowledge required to prepare dry ingredients in a smallgoods manufacturing establishment.Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products.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.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
Notes
Elements and Performance Criteria
1. Select ingredients
  • 1.1 Select ingredients a by type and quality according to product specifications
  • 1.2 Select dry ingredients according to the formulation specification
  • 1.3 Handle ingredients hygienically at all times to prevent contamination
2. Weigh and batch ingredients
  • 2.1 Correctly calibrate scales for precise measurement
  • 2.2 Place ingredients in specific containers for weighing
  • 2.3 Weigh ingredients according to daily production requirements
  • 2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements
  • 2.5 Mix spices according to recipe
3. Record usage
  • 3.1 Store ingredients in a safe and hygienic manner
  • 3.2 Accurately record usage of ingredients to workplace requirements
  • 3.3 Reconcile usage of ingredients to production specifications
No information
No information
Replaces
State Code National Code Title Type
D9096 MTMS217A Prepare dry ingredients Unit of competency