Assessor Resource

AMPA3050
Bone large stock carcase - forequarter

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to remove primal cuts from the forequarter of large stock carcases, including beef, horse, and buffalo.

This unit is applicable to workers in boning rooms, food service operations, smallgoods plants, wholesale and retail operations.

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. Identify specifications for cuts

1.1 Determine specifications for forequarter cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Remove primal cuts from forequarter of carcase

2.1 Remove primal cuts from carcase according to workplace requirements and specifications

2.2 Cut primal lines in compliance with regulatory requirements

2.3 Deal with meat safety and quality hazards according to workplace procedures

2.4 Remove primal cuts from carcase according to workplace health and safety requirements including safe manual handling techniques and safe effective use of a knife

2.5 Cut primals from a carcase using a technique that maximises yield

3. Identify, remove and trim defects

3.1 Identify and deal with defects and contamination according to workplace requirements

3.2 Report persistent defects in carcases to a supervisor in accordance with work instructions

The candidate must remove primal cuts from the forequarter of large stock carcases, such as beef, horse, buffalo

The candidate must:

demonstrate the procedure for boning large stock carcase forequarter primal cuts in accordance with workplace requirements

bone product in safe and hygienic manner

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

maintain the accuracy of cutting lines

use equipment correctly

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisor or interacting with team members

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

personal hygiene, dropped meat and workplace health and safety procedures

primal cutting lines as they relate to the structure of the large stock carcase

regulatory, workplace and meat safety procedures and specifications

boning procedure for cuts that is required to maximise yield for a given carcase

procedure for removal of all forequarter primals to desired specifications

carcase defects and the corrective action to be taken

Assessment must be conducted in a registered, operating meat processing plant or premises

Competency must be demonstrated at the normal rate of production for that plant

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. Identify specifications for cuts

1.1 Determine specifications for forequarter cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Remove primal cuts from forequarter of carcase

2.1 Remove primal cuts from carcase according to workplace requirements and specifications

2.2 Cut primal lines in compliance with regulatory requirements

2.3 Deal with meat safety and quality hazards according to workplace procedures

2.4 Remove primal cuts from carcase according to workplace health and safety requirements including safe manual handling techniques and safe effective use of a knife

2.5 Cut primals from a carcase using a technique that maximises yield

3. Identify, remove and trim defects

3.1 Identify and deal with defects and contamination according to workplace requirements

3.2 Report persistent defects in carcases to a supervisor in accordance with work instructions

The candidate must remove primal cuts from the forequarter of large stock carcases, such as beef, horse, buffalo

The candidate must:

demonstrate the procedure for boning large stock carcase forequarter primal cuts in accordance with workplace requirements

bone product in safe and hygienic manner

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

maintain the accuracy of cutting lines

use equipment correctly

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisor or interacting with team members

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

personal hygiene, dropped meat and workplace health and safety procedures

primal cutting lines as they relate to the structure of the large stock carcase

regulatory, workplace and meat safety procedures and specifications

boning procedure for cuts that is required to maximise yield for a given carcase

procedure for removal of all forequarter primals to desired specifications

carcase defects and the corrective action to be taken

Assessment must be conducted in a registered, operating meat processing plant or premises

Competency must be demonstrated at the normal rate of production for that plant

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
Determine specifications for forequarter cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements 
Remove primal cuts from carcase according to workplace requirements and specifications 
Cut primal lines in compliance with regulatory requirements 
Deal with meat safety and quality hazards according to workplace procedures 
Remove primal cuts from carcase according to workplace health and safety requirements including safe manual handling techniques and safe effective use of a knife 
Cut primals from a carcase using a technique that maximises yield 
Identify and deal with defects and contamination according to workplace requirements 
Report persistent defects in carcases to a supervisor in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3050 - Bone large stock carcase - forequarter
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

AMPA3050 - Bone large stock carcase - forequarter

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: