This unit describes the skills and knowledge required to trim contamination from the neck of a carcase.

This unit is applicable to workers on a slaughter floor, knackery, boning room or game processing establishment, who are responsible for trimming the neck.

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 processing standards and regulations.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Trim neck	1.1 Trim neck in accordance with workplace requirements 1.2 Trim neck in accordance with workplace health and safety requirements 1.3 Identify and report types of contamination where appropriate 1.4 Trim neck to remove blood clots, stains and areas of contamination from the carcase 1.5 Trim neck effectively with minimal meat removed from the neck 1.6 Trim neck to meet customer specifications

The candidate must trim contamination from the neck of a carcase.

The candidate must:

demonstrate safe and hygienic neck trimming

trim neck to workplace requirements

apply relevant regulatory requirements

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

types of contamination to be trimmed

workplace health and safety, hygiene and sanitation, and customer specifications related to trimming neck

potential sources of contamination of product and how it is avoided

relevant regulatory requirements

Assessment must be conducted in a meat processing plant.

Competency must be demonstrated on the slaughter floor or in a boning room at the normal rate of production.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Trim neck	1.1 Trim neck in accordance with workplace requirements 1.2 Trim neck in accordance with workplace health and safety requirements 1.3 Identify and report types of contamination where appropriate 1.4 Trim neck to remove blood clots, stains and areas of contamination from the carcase 1.5 Trim neck effectively with minimal meat removed from the neck 1.6 Trim neck to meet customer specifications

The candidate must trim contamination from the neck of a carcase.

The candidate must:

demonstrate safe and hygienic neck trimming

trim neck to workplace requirements

apply relevant regulatory requirements

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

types of contamination to be trimmed

workplace health and safety, hygiene and sanitation, and customer specifications related to trimming neck

potential sources of contamination of product and how it is avoided

relevant regulatory requirements

Assessment must be conducted in a meat processing plant.

Competency must be demonstrated on the slaughter floor or in a boning room at the normal rate of production.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback

Assessment Cover Sheet

AMPA2044 - Trim neck

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPA2044 - Trim neck

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: