Assessor Resource

AMPA3053
Slice and trim large stock hindquarter

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the skills and knowledge required to slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

This unit is applicable to workers in boning rooms, food services, smallgoods plants, wholesale and retail operations. The unit may be used for a variety of species including cattle, buffalo, deer and horses.

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 cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim hindquarter primary meat cuts into finished meat cuts

2.1 Slice hindquarter primary meat cuts into finished meat cuts according to work instructions and specifications

2.2 Follow dropped meat procedures in accordance with workplace requirements

2.3 Meet workplace health and safety requirements, including safe knife and manual handling techniques

3. Monitor defects and contamination

3.1 Identify defects and take corrective action according to work instructions

3.2 Report persistent defects to supervisor in accordance with work instructions

The candidate must slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

The candidate must:

slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin

accurately follow cutting lines according to specifications

follow dropped meat procedures in accordance with workplace requirements

meet workplace health and safety requirements, including safe knife and manual handling techniques

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

recognise and explain mathematical information contained in specifications.

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

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

personal hygiene and sanitation and dropped meat procedures

relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.

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 cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim hindquarter primary meat cuts into finished meat cuts

2.1 Slice hindquarter primary meat cuts into finished meat cuts according to work instructions and specifications

2.2 Follow dropped meat procedures in accordance with workplace requirements

2.3 Meet workplace health and safety requirements, including safe knife and manual handling techniques

3. Monitor defects and contamination

3.1 Identify defects and take corrective action according to work instructions

3.2 Report persistent defects to supervisor in accordance with work instructions

The candidate must slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

The candidate must:

slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin

accurately follow cutting lines according to specifications

follow dropped meat procedures in accordance with workplace requirements

meet workplace health and safety requirements, including safe knife and manual handling techniques

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

recognise and explain mathematical information contained in specifications.

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

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

personal hygiene and sanitation and dropped meat procedures

relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.

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 cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements 
Slice hindquarter primary meat cuts into finished meat cuts according to work instructions and specifications 
Follow dropped meat procedures in accordance with workplace requirements 
Meet workplace health and safety requirements, including safe knife and manual handling techniques 
Identify defects and take corrective action according to work instructions 
Report persistent defects to supervisor in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3053 - Slice and trim large stock hindquarter
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

AMPA3053 - Slice and trim large stock hindquarter

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: