This unit describes the skills and knowledge required to process small stock tripe or paunch.

This unit is applicable to workers in mutton, lamb or goat processing plants where paunches are recovered and processed.

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. Hang tripe	1.1 Hang tripe according to workplace requirements
2. Cut and empty paunch	2.1 Cut paunch and empty contents in accordance with workplace requirements to prevent cross-contamination 2.2 Process paunch in accordance with workplace health and safety requirements
3. Trim tripe to specifications	3.1 Identify and trim defects in accordance with workplace requirements 3.2 Trim tripe into edible and inedible components in accordance with workplace requirements and customer specifications 3.3 Trim tripe in accordance with workplace health and safety requirements 3.4 Place trimmed waste into inedible bin or chute in accordance with workplace requirements

The candidate must process small stock tripe or paunch.

The candidate must:

empty and clean paunch in accordance with workplace, health and safety, hygiene and sanitation and Quality Assurance (QA) requirements

deposit waste in correct bins and keep work area neat and tidy

apply relevant regulatory requirements

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

steps in tripe processing

tripe trim specifications

consequences of inadequately trimmed product being packed

workplace health and safety requirements for small stock tripe processing

QA requirements for small stock tripe processing

workplace and customer tripe specifications

relevant regulatory requirements

Assessment must occur in the workplace under normal production conditions.

Competency must be demonstrated at 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. Hang tripe	1.1 Hang tripe according to workplace requirements
2. Cut and empty paunch	2.1 Cut paunch and empty contents in accordance with workplace requirements to prevent cross-contamination 2.2 Process paunch in accordance with workplace health and safety requirements
3. Trim tripe to specifications	3.1 Identify and trim defects in accordance with workplace requirements 3.2 Trim tripe into edible and inedible components in accordance with workplace requirements and customer specifications 3.3 Trim tripe in accordance with workplace health and safety requirements 3.4 Place trimmed waste into inedible bin or chute in accordance with workplace requirements

The candidate must process small stock tripe or paunch.

The candidate must:

empty and clean paunch in accordance with workplace, health and safety, hygiene and sanitation and Quality Assurance (QA) requirements

deposit waste in correct bins and keep work area neat and tidy

apply relevant regulatory requirements

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

steps in tripe processing

tripe trim specifications

consequences of inadequately trimmed product being packed

workplace health and safety requirements for small stock tripe processing

QA requirements for small stock tripe processing

workplace and customer tripe specifications

relevant regulatory requirements

Assessment must occur in the workplace under normal production conditions.

Competency must be demonstrated at 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
Cut paunch and empty contents in accordance with workplace requirements to prevent cross-contamination
Process paunch in accordance with workplace health and safety requirements
Identify and trim defects in accordance with workplace requirements
Trim tripe into edible and inedible components in accordance with workplace requirements and customer specifications
Trim tripe in accordance with workplace health and safety requirements
Place trimmed waste into inedible bin or chute in accordance with workplace requirements

Assessment Cover Sheet

AMPA2105 - Process small stock tripe

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

AMPA2105 - Process small stock tripe

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: