This unit describes the skills and knowledge required to develop an understanding of the processing of offal in abattoirs, the uses of offal and the hygiene, Quality Assurance (QA) and workplace health and safety requirements for offal processing areas.

This unit is applicable to workers employed in meat processing plants where offal is recovered, washed, trimmed and packed.

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. Identify the steps in offal processing in the plant	1.1 Identify types of offal processed, their uses and markets 1.2 Identify steps in processing, packing and storage of offal 1.3 Identify types of packaging 1.4 Identify chutes and bins used in the offal room 1.5 Identify storage locations and requirements
2. Identify production requirements	2.1 Identify and explain production requirements for offal 2.2 Identify regulatory requirements and customer specifications for offal 2.3 Identify and explain specific hygiene and sanitation requirements for offal processing areas 2.4 Identify and explain specific workplace health and safety requirements for offal processing areas 2.5 Identify types and sources of offal contamination

The candidate must explain processing of offal in abattoirs, the uses of offal and the hygiene, Quality Assurance (QA) and workplace health and safety requirements for offal processing areas.

The candidate must:

identify types of offal processed at the plant

identify and explain all the steps in offal processing in the plant

identify and explain all the plant offal processing production requirements

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

defects in offal and procedures for reporting defects

importance of the storage procedures for offal

nature and importance of customer trim specifications and grades

uses of edible offal including for pharmaceuticals and human consumption

Assessment must be conducted in an abattoir.

Competency must be demonstrated at the normal chain speed over a period of time.

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. Identify the steps in offal processing in the plant	1.1 Identify types of offal processed, their uses and markets 1.2 Identify steps in processing, packing and storage of offal 1.3 Identify types of packaging 1.4 Identify chutes and bins used in the offal room 1.5 Identify storage locations and requirements
2. Identify production requirements	2.1 Identify and explain production requirements for offal 2.2 Identify regulatory requirements and customer specifications for offal 2.3 Identify and explain specific hygiene and sanitation requirements for offal processing areas 2.4 Identify and explain specific workplace health and safety requirements for offal processing areas 2.5 Identify types and sources of offal contamination

The candidate must explain processing of offal in abattoirs, the uses of offal and the hygiene, Quality Assurance (QA) and workplace health and safety requirements for offal processing areas.

The candidate must:

identify types of offal processed at the plant

identify and explain all the steps in offal processing in the plant

identify and explain all the plant offal processing production requirements

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

defects in offal and procedures for reporting defects

importance of the storage procedures for offal

nature and importance of customer trim specifications and grades

uses of edible offal including for pharmaceuticals and human consumption

Assessment must be conducted in an abattoir.

Competency must be demonstrated at the normal chain speed over a period of time.

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 types of offal processed, their uses and markets
Identify steps in processing, packing and storage of offal
Identify types of packaging
Identify chutes and bins used in the offal room
Identify storage locations and requirements
Identify and explain production requirements for offal
Identify regulatory requirements and customer specifications for offal
Identify and explain specific hygiene and sanitation requirements for offal processing areas
Identify and explain specific workplace health and safety requirements for offal processing areas
Identify types and sources of offal contamination

Assessment Cover Sheet

AMPA2100 - Overview offal processing

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

AMPA2100 - Overview offal processing

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: