This unit describes the skills and knowledge required to explain the opening cut process, and to identify sources of contamination and the risks to hides, pelts and product.

This unit is applicable to workers making opening cuts in hides or pelts abattoirs, knackery or game processing establishments.

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)

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. Explain opening cuts	1.1 Identify steps involved in opening carcase hide or pelt in accordance with work instructions. 1.2 Identify sources of contamination and cross-contamination in accordance with hygiene and sanitation policies. 1.3 Identify hygiene and sanitation requirements. 1.4 Explain purpose of spear cuts. 1.5 Identify and explain quality implications of defective opening cuts for product and hide or pelt 1.6 Identify and explain workplace health and safety requirements associated with opening hides or pelts.

The candidate must explain the opening cut process, and identify sources of contamination and the risks to hides, pelts and product.

The candidate must:

clearly explain the steps, processes and equipment associated with opening cuts

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

apply relevant workplace requirements

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

equipment sterilisation requirements

economic impact for the enterprise of nicked, soiled or damaged hides or pelts and scored meat

hygiene, sanitation and workplace health and safety requirements

possible sources of contamination and cross-contamination during opening cut process

relevant work instructions

process of opening hide prior to removal

use of spear cuts in opening cuts

relevant workplace requirements

implications of poor opening cuts on product or hide quality

regulatory or importing country requirements

Competency must be demonstrated under normal production conditions and at the normal speed of production.

Competency must be assessed in an operating processing plant.

As a minimum, three different forms of assessment must be used.

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. Explain opening cuts	1.1 Identify steps involved in opening carcase hide or pelt in accordance with work instructions. 1.2 Identify sources of contamination and cross-contamination in accordance with hygiene and sanitation policies. 1.3 Identify hygiene and sanitation requirements. 1.4 Explain purpose of spear cuts. 1.5 Identify and explain quality implications of defective opening cuts for product and hide or pelt 1.6 Identify and explain workplace health and safety requirements associated with opening hides or pelts.

The candidate must explain the opening cut process, and identify sources of contamination and the risks to hides, pelts and product.

The candidate must:

clearly explain the steps, processes and equipment associated with opening cuts

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

apply relevant workplace requirements

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

equipment sterilisation requirements

economic impact for the enterprise of nicked, soiled or damaged hides or pelts and scored meat

hygiene, sanitation and workplace health and safety requirements

possible sources of contamination and cross-contamination during opening cut process

relevant work instructions

process of opening hide prior to removal

use of spear cuts in opening cuts

relevant workplace requirements

implications of poor opening cuts on product or hide quality

regulatory or importing country requirements

Competency must be demonstrated under normal production conditions and at the normal speed of production.

Competency must be assessed in an operating processing plant.

As a minimum, three different forms of assessment must be used.

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 steps involved in opening carcase hide or pelt in accordance with work instructions.
Identify sources of contamination and cross-contamination in accordance with hygiene and sanitation policies.
Identify hygiene and sanitation requirements.
Explain purpose of spear cuts.
Identify and explain quality implications of defective opening cuts for product and hide or pelt
Identify and explain workplace health and safety requirements associated with opening hides or pelts.

Assessment Cover Sheet

AMPA3023 - Explain opening cuts

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

AMPA3023 - Explain opening cuts

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: