This unit describes the skills and knowledge required to perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat or offal for contamination or defects as part of a Quality Assurance (QA) program. It deals with the understanding and implementation of specifications, critical limits, tolerances and sampling programs.

This unit is applicable to QA staff responsible for MHA and quality control checks on carton meat and offal.

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. Inspect samples of carton meat for defects	1.1 Take samples of product from each line of product according to a pre-determined sampling plan 1.2 Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program 1.3 Report defects in accordance with workplace requirements
2. Assess samples against pre-determined defect tolerances	2.1 Assess levels of defects against established tolerances 2.2 Report samples outside tolerance to supervisor and take corrective action 2.3 Adhere to sampling program and record results according to workplace requirements 2.4 Keep sampling area clean and neat to avoid contamination between samples 2.5 Identify and follow dropped meat procedures according to workplace requirements

The candidate must perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat or offal for contamination or defects as part of a Quality Assurance (QA) program.

The candidate must:

inspect, identify and record defects

identify defects and explain the relevant critical limits and specifications

interpret information including details of out of tolerance samples

take corrective action if defect tolerances are exceeded

follow re-inspection procedures to workplace requirements

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

follow relevant workplace health and safety, hygiene and sanitation and regulatory requirements

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

defect tolerance

relevant work instructions and SOPs

procedures for reporting defects and samples outside tolerance

sampling program and consequence of not following procedures

relevant workplace health and safety requirements

Assessment must take place in a meat processing plant under real working conditions.

Competency must be demonstrated while complying with:

Australian Government - Agriculture and/or state meat authority regulations

company procedures

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. Inspect samples of carton meat for defects	1.1 Take samples of product from each line of product according to a pre-determined sampling plan 1.2 Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program 1.3 Report defects in accordance with workplace requirements
2. Assess samples against pre-determined defect tolerances	2.1 Assess levels of defects against established tolerances 2.2 Report samples outside tolerance to supervisor and take corrective action 2.3 Adhere to sampling program and record results according to workplace requirements 2.4 Keep sampling area clean and neat to avoid contamination between samples 2.5 Identify and follow dropped meat procedures according to workplace requirements

The candidate must perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat or offal for contamination or defects as part of a Quality Assurance (QA) program.

The candidate must:

inspect, identify and record defects

identify defects and explain the relevant critical limits and specifications

interpret information including details of out of tolerance samples

take corrective action if defect tolerances are exceeded

follow re-inspection procedures to workplace requirements

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

follow relevant workplace health and safety, hygiene and sanitation and regulatory requirements

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

defect tolerance

relevant work instructions and SOPs

procedures for reporting defects and samples outside tolerance

sampling program and consequence of not following procedures

relevant workplace health and safety requirements

Assessment must take place in a meat processing plant under real working conditions.

Competency must be demonstrated while complying with:

Australian Government - Agriculture and/or state meat authority regulations

company procedures

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
Take samples of product from each line of product according to a pre-determined sampling plan
Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program
Report defects in accordance with workplace requirements
Assess levels of defects against established tolerances
Report samples outside tolerance to supervisor and take corrective action
Adhere to sampling program and record results according to workplace requirements
Keep sampling area clean and neat to avoid contamination between samples
Identify and follow dropped meat procedures according to workplace requirements

Assessment Cover Sheet

AMPA3074 - Perform boning room Meat Hygiene Assessment

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

AMPA3074 - Perform boning room Meat Hygiene Assessment

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: