This unit describes the skills and knowledge required to process runners as part of a runner room operation.

This unit is applicable to workers processing runners in an abattoir.

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. Overview runner processing	1.1 Identify steps in processing the runners 1.2 Identify uses of runners 1.3 Identify and explain runner specifications, defects and grading 1.4 Identify and comply with hygiene and sanitation requirements for the runner room 1.5 Identify and comply with workplace health and safety requirements for the runner room
2. Hang digestive tract on carousel	2.1 Take digestive tract from holding bins and hang on carousel, where part of work instructions
3. Strip runners from digestive tract	3.1 Strip and place runners in ringers according to workplace requirements 3.2 Remove waste material on carousel and place in inedible bin or chute
4. Wash, grade and pack runners	4.1 Wash runners and strip excess water 4.2 Count runners into bins 4.3 Inspect runners for defects and grade 4.4 Add brine mix or salt to bins and seal bins in accordance with workplace requirements

The candidate must process runners as part of a runner room operation.

The candidate must:

process runners to workplace requirements

comply with hygiene and sanitation requirements

demonstrate measures to minimise contamination

identify defects in runners including disease, damage and contamination

store runners according to workplace procedures and specifications

dispose of runners not fit for consumption in the appropriate chute or bin

apply relevant regulatory requirements

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

hygiene and sanitation requirements

runner specifications and grading

sources of contamination and cross-contamination

relevant regulatory requirements

Assessment must be conducted in a registered operating meat processing plant.

Competency must be demonstrated 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. Overview runner processing	1.1 Identify steps in processing the runners 1.2 Identify uses of runners 1.3 Identify and explain runner specifications, defects and grading 1.4 Identify and comply with hygiene and sanitation requirements for the runner room 1.5 Identify and comply with workplace health and safety requirements for the runner room
2. Hang digestive tract on carousel	2.1 Take digestive tract from holding bins and hang on carousel, where part of work instructions
3. Strip runners from digestive tract	3.1 Strip and place runners in ringers according to workplace requirements 3.2 Remove waste material on carousel and place in inedible bin or chute
4. Wash, grade and pack runners	4.1 Wash runners and strip excess water 4.2 Count runners into bins 4.3 Inspect runners for defects and grade 4.4 Add brine mix or salt to bins and seal bins in accordance with workplace requirements

The candidate must process runners as part of a runner room operation.

The candidate must:

process runners to workplace requirements

comply with hygiene and sanitation requirements

demonstrate measures to minimise contamination

identify defects in runners including disease, damage and contamination

store runners according to workplace procedures and specifications

dispose of runners not fit for consumption in the appropriate chute or bin

apply relevant regulatory requirements

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

hygiene and sanitation requirements

runner specifications and grading

sources of contamination and cross-contamination

relevant regulatory requirements

Assessment must be conducted in a registered operating meat processing plant.

Competency must be demonstrated 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
Identify steps in processing the runners
Identify uses of runners
Identify and explain runner specifications, defects and grading
Identify and comply with hygiene and sanitation requirements for the runner room
Identify and comply with workplace health and safety requirements for the runner room
Take digestive tract from holding bins and hang on carousel, where part of work instructions
Strip and place runners in ringers according to workplace requirements
Remove waste material on carousel and place in inedible bin or chute
Wash runners and strip excess water
Count runners into bins
Inspect runners for defects and grade
Add brine mix or salt to bins and seal bins in accordance with workplace requirements

Assessment Cover Sheet

AMPA2089 - Process runners

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

AMPA2089 - Process runners

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: