Assessor Resource

AMPA2110
Store carton product

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to safely and hygienically store and refrigerate carton meat in chillers and freezers.

This unit is applicable to those working in chiller or freezer meat storage facilities at boning rooms, meat processing plants, wholesalers, wild game processing plants, food services operations, cold stores or smallgoods processing enterprises.

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. Store carton meat product

1.1 Transport, rack or palletise carton meat product in accordance with workplace and health and safety requirements

1.2 Identify carton meat product according to labelling

1.3 Store carton meat product in appropriate area in accordance with workplace requirements

1.4 Store carton meat product at required temperature

1.5 Check temperature (if part of work instructions)

1.6 Meet workplace health and safety requirements related to working in refrigerated areas

The candidate must safely and hygienically store and refrigerate carton meat in chillers and freezers.

The candidate must:

identify types of product stored

use correct handling techniques for storing carton product

demonstrate methods of racking, palletising and transferring product in accordance with workplace, health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements

store carton product in accordance with workplace, health and safety, hygiene and sanitation, and QA requirements

identify and apply relevant regulatory requirements

use communication skills relevant to work instructions

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

workplace health and safety requirements related to manual handling of carton meat products

workplace health and safety requirements related to working in refrigerated areas

importance of storing meat at required temperature

meat storage requirements

possible causes of contamination of carton meat

specific workplace health and safety risks related to storage of carton product and working in a cold environment

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.


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. Store carton meat product

1.1 Transport, rack or palletise carton meat product in accordance with workplace and health and safety requirements

1.2 Identify carton meat product according to labelling

1.3 Store carton meat product in appropriate area in accordance with workplace requirements

1.4 Store carton meat product at required temperature

1.5 Check temperature (if part of work instructions)

1.6 Meet workplace health and safety requirements related to working in refrigerated areas

The candidate must safely and hygienically store and refrigerate carton meat in chillers and freezers.

The candidate must:

identify types of product stored

use correct handling techniques for storing carton product

demonstrate methods of racking, palletising and transferring product in accordance with workplace, health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements

store carton product in accordance with workplace, health and safety, hygiene and sanitation, and QA requirements

identify and apply relevant regulatory requirements

use communication skills relevant to work instructions

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

workplace health and safety requirements related to manual handling of carton meat products

workplace health and safety requirements related to working in refrigerated areas

importance of storing meat at required temperature

meat storage requirements

possible causes of contamination of carton meat

specific workplace health and safety risks related to storage of carton product and working in a cold environment

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
Transport, rack or palletise carton meat product in accordance with workplace and health and safety requirements 
Identify carton meat product according to labelling 
Store carton meat product in appropriate area in accordance with workplace requirements 
Store carton meat product at required temperature 
Check temperature (if part of work instructions) 
Meet workplace health and safety requirements related to working in refrigerated areas 

Forms

Assessment Cover Sheet

AMPA2110 - Store carton product
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

AMPA2110 - Store carton product

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: