This skill set describes the skills and knowledge required to produce cooked and fermented meat products that will be offered for sale in a retail meat product range.

• AMPCOR202 Apply hygiene and sanitation practices
• AMPCOR404 Facilitate hygiene and sanitation performance
• AMPR321 Collect and prepare standard samples
• AMPS301 Cook, steam and cool product
• AMPS314 Ferment and mature product
• AMPSMA201 Slice product using simple machinery
• AMPX214 Package meat and smallgoods product for retail sale
• AMPX305 Smoke product
• AMPX402 Monitor and overview the production of processed meats and smallgoods
• AMPX403 Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
• AMPX420 Participate in the ongoing development and implementation of a HACCP and Quality Assurance system