Assessor Resource

AMPA3020
Bone neck

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to bone a neck. This task is usually, but not necessarily, performed on the slaughter floor.

This unit is applicable to workers boning necks on a slaughter floor or in a boning room, smallgoods plant or retail butchery premises.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

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. Bone neck

1.1 Identify neck meat to be boned.

1.2 Identify and trim defects and contaminants in accordance with work instructions.

1.3 Bone neck in accordance with work instructions.

1.4 Bone neck to maximise yield.

1.5 Identify and comply with workplace health and safety requirements.

The candidate must bone a neck.

The candidate must:

identify relevant anatomical structure of the neck and neck area

identify neck meat to be recovered

bone neck in accordance with work instructions to maximise yield

comply with workplace health and safety requirements

apply relevant workplace and regulatory requirements

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

techniques required to maximise yield

potential sources of contamination and cross-contamination

relevant workplace and regulatory requirements

specific workplace health and safety requirements

Assessment must be conducted in an operating meat processing enterprise.

Competency must be demonstrated at chain/production speed and 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


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. Bone neck

1.1 Identify neck meat to be boned.

1.2 Identify and trim defects and contaminants in accordance with work instructions.

1.3 Bone neck in accordance with work instructions.

1.4 Bone neck to maximise yield.

1.5 Identify and comply with workplace health and safety requirements.

The candidate must bone a neck.

The candidate must:

identify relevant anatomical structure of the neck and neck area

identify neck meat to be recovered

bone neck in accordance with work instructions to maximise yield

comply with workplace health and safety requirements

apply relevant workplace and regulatory requirements

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

techniques required to maximise yield

potential sources of contamination and cross-contamination

relevant workplace and regulatory requirements

specific workplace health and safety requirements

Assessment must be conducted in an operating meat processing enterprise.

Competency must be demonstrated at chain/production speed and 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

Forms

Assessment Cover Sheet

AMPA3020 - Bone neck
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

AMPA3020 - Bone neck

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: