This unit describes the skills and knowledge required to empty, clean and prepare the paunch for further processing.

This unit is applicable to workers in the paunch room at an abattoir or knackery.

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. Open paunch	1.1 Open paunch to empty all contents 1.2 Open paunch in accordance with workplace and health and safety requirements 1.3 Open paunch to ensure paunch products remain intact
2. Empty paunch contents	2.1 Empty paunch of any contents in accordance with workplace requirements
3. Clean paunch	3.1 Clean paunch to workplace requirements to prevent cross-contamination 3.2 Wash and pack paunch products
4. Remove relevant parts	4.1 Trim paunch to cutting lines in accordance with work instructions 4.2 Trim parts of fat as required
5. Wash paunch	5.1 Wash paunch in accordance with work instructions 5.2 Dispose of waste safely in accordance with work instructions
6. Work safely in paunch processing area	6.1 Process paunch in accordance with workplace health and safety requirements

The candidate must empty, clean and prepare the paunch for further processing.

The candidate must:

apply workplace health and safety and workplace requirements related to processing of the paunch

follow work instructions to process paunch

use mechanical aids where applicable

report faults in mechanical aids in accordance with workplace requirements

apply relevant regulatory requirements

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

quality requirements and specifications for paunches

uses of the paunch

work instructions for the paunch processing area

relevant regulatory requirements

workplace health and safety hazards and requirements for paunch processing area

Assessment must be conducted in an operating abattoir or knackery.

Competency must be demonstrated at the usual speed 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. Open paunch	1.1 Open paunch to empty all contents 1.2 Open paunch in accordance with workplace and health and safety requirements 1.3 Open paunch to ensure paunch products remain intact
2. Empty paunch contents	2.1 Empty paunch of any contents in accordance with workplace requirements
3. Clean paunch	3.1 Clean paunch to workplace requirements to prevent cross-contamination 3.2 Wash and pack paunch products
4. Remove relevant parts	4.1 Trim paunch to cutting lines in accordance with work instructions 4.2 Trim parts of fat as required
5. Wash paunch	5.1 Wash paunch in accordance with work instructions 5.2 Dispose of waste safely in accordance with work instructions
6. Work safely in paunch processing area	6.1 Process paunch in accordance with workplace health and safety requirements

The candidate must empty, clean and prepare the paunch for further processing.

The candidate must:

apply workplace health and safety and workplace requirements related to processing of the paunch

follow work instructions to process paunch

use mechanical aids where applicable

report faults in mechanical aids in accordance with workplace requirements

apply relevant regulatory requirements

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

quality requirements and specifications for paunches

uses of the paunch

work instructions for the paunch processing area

relevant regulatory requirements

workplace health and safety hazards and requirements for paunch processing area

Assessment must be conducted in an operating abattoir or knackery.

Competency must be demonstrated at the usual speed 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
Open paunch to empty all contents
Open paunch in accordance with workplace and health and safety requirements
Open paunch to ensure paunch products remain intact
Empty paunch of any contents in accordance with workplace requirements
Clean paunch to workplace requirements to prevent cross-contamination
Wash and pack paunch products
Trim paunch to cutting lines in accordance with work instructions
Trim parts of fat as required
Wash paunch in accordance with work instructions
Dispose of waste safely in accordance with work instructions
Process paunch in accordance with workplace health and safety requirements

Assessment Cover Sheet

AMPA2152 - Process paunch

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

AMPA2152 - Process paunch

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: