Assessor Resource

AMPA2084
Remove cheek meat

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to remove the cheek meat from a head cleanly and safely.

This unit is applicable to workers removing cheek meat either on a slaughter floor or in a head room.

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)



Evidence Required

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. Remove cheek meat

1.1 Remove cheek meat in accordance with workplace requirements

1.2 Identify and meet workplace health and safety requirements

1.3 Forward edible cheek meat for further processing in accordance with workplace requirements

1.4 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

The candidate must remove the cheek meat from a head cleanly and safely.

The candidate must:

identify heads that have been passed for human consumption, condemned or downgraded to pet food

identify defects and contamination and take action according to workplace requirements

remove cheek meat in accordance with workplace requirements

forward edible cheek meat for further processing in accordance with workplace requirements

place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

follow workplace health and safety requirements

apply relevant regulatory requirements

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

potential sources of contamination of cheek meat

workplace health and safety, and hygiene and sanitation requirements related to removal of cheek meat

recoverable meat from head

relevant regulatory requirements

defects and contamination

Assessment must be conducted in an operational slaughtering establishment.

Competency must be demonstrated at the normal speed of the chain.

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

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

workplace referee or third party report of performance over time

Assessors must satisfy the current standards for RTOs.


Submission Requirements

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)


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. Remove cheek meat

1.1 Remove cheek meat in accordance with workplace requirements

1.2 Identify and meet workplace health and safety requirements

1.3 Forward edible cheek meat for further processing in accordance with workplace requirements

1.4 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

The candidate must remove the cheek meat from a head cleanly and safely.

The candidate must:

identify heads that have been passed for human consumption, condemned or downgraded to pet food

identify defects and contamination and take action according to workplace requirements

remove cheek meat in accordance with workplace requirements

forward edible cheek meat for further processing in accordance with workplace requirements

place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

follow workplace health and safety requirements

apply relevant regulatory requirements

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

potential sources of contamination of cheek meat

workplace health and safety, and hygiene and sanitation requirements related to removal of cheek meat

recoverable meat from head

relevant regulatory requirements

defects and contamination

Assessment must be conducted in an operational slaughtering establishment.

Competency must be demonstrated at the normal speed of the chain.

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

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

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
Remove cheek meat in accordance with workplace requirements 
Identify and meet workplace health and safety requirements 
Forward edible cheek meat for further processing in accordance with workplace requirements 
Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements 

Forms

Assessment Cover Sheet

AMPA2084 - Remove cheek meat
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

AMPA2084 - Remove cheek meat

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: