Assessor Resource

AMPA3116
Supervise meat packing operation

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.

This unit is applicable for supervisors and team leaders on slaughter floors (where meat is packed), boning rooms, offal rooms, tripe rooms, pet food premises and food service 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. Check and prepare packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with workplace and regulatory requirements

1.2 Ensure required packaging materials are correctly selected and are in place

1.3 Ensure team members are in allocated positions and prepared

2. Check product instructions and specifications prior to operation

2.1 Ensure product specifications are clearly identified

2.2 Ensure packers are aware of packing specifications

3. Oversee packing process

3.1 Check packaging for defects and take corrective action where necessary

3.2 Monitor production speed and make adjustments where required

3.3 Monitor workplace health and safety requirements and make adjustments where required

3.4 Regularly check packaged product against customer and workplace specifications and take corrective action where necessary

3.5 Regularly check labelling for accuracy and positioning and make adjustments where required

3.6 Ensure out of specification products are handled according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

The candidate must oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.

The candidate must:

check and prepare packing area

perform pre-operational hygiene check

check product meets specifications prior to packing and take corrective action where necessary

oversee packing process to ensure process runs smoothly

oversee hygiene requirements during production and ensure compliance with workplace requirements

provide support to team members including advice, guidance and additional assistance where required

ensure packaged product meets customer and workplace specifications

read and interpret product and packaging specifications and product labels

ensure team compliance with workplace health and safety requirements

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

monitor quality control

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

labelling systems used in the workplace

relevant workplace health and safety and regulatory requirements

the nature and sources of micro, physical and chemical contamination

hygiene and sanitation requirements of the packaging process

team member roles and responsibilities

workplace requirements for handling defective packaging, contamination product and out-of-specification product

Assessment must be conducted in the workplace.

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. Check and prepare packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with workplace and regulatory requirements

1.2 Ensure required packaging materials are correctly selected and are in place

1.3 Ensure team members are in allocated positions and prepared

2. Check product instructions and specifications prior to operation

2.1 Ensure product specifications are clearly identified

2.2 Ensure packers are aware of packing specifications

3. Oversee packing process

3.1 Check packaging for defects and take corrective action where necessary

3.2 Monitor production speed and make adjustments where required

3.3 Monitor workplace health and safety requirements and make adjustments where required

3.4 Regularly check packaged product against customer and workplace specifications and take corrective action where necessary

3.5 Regularly check labelling for accuracy and positioning and make adjustments where required

3.6 Ensure out of specification products are handled according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

The candidate must oversee and supervise the packing of meat products in accordance with regulatory, workplace and customer requirements.

The candidate must:

check and prepare packing area

perform pre-operational hygiene check

check product meets specifications prior to packing and take corrective action where necessary

oversee packing process to ensure process runs smoothly

oversee hygiene requirements during production and ensure compliance with workplace requirements

provide support to team members including advice, guidance and additional assistance where required

ensure packaged product meets customer and workplace specifications

read and interpret product and packaging specifications and product labels

ensure team compliance with workplace health and safety requirements

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

monitor quality control

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

labelling systems used in the workplace

relevant workplace health and safety and regulatory requirements

the nature and sources of micro, physical and chemical contamination

hygiene and sanitation requirements of the packaging process

team member roles and responsibilities

workplace requirements for handling defective packaging, contamination product and out-of-specification product

Assessment must be conducted in the workplace.

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
Check packing area for hygiene and operational requirements prior to commencing work, in accordance with workplace and regulatory requirements 
Ensure required packaging materials are correctly selected and are in place 
Ensure team members are in allocated positions and prepared 
Ensure product specifications are clearly identified 
Ensure packers are aware of packing specifications 
Check packaging for defects and take corrective action where necessary 
Monitor production speed and make adjustments where required 
Monitor workplace health and safety requirements and make adjustments where required 
Regularly check packaged product against customer and workplace specifications and take corrective action where necessary 
Regularly check labelling for accuracy and positioning and make adjustments where required 
Ensure out of specification products are handled according to workplace requirements 
Provide guidance and support to individual team members where necessary 
Monitor speed and accuracy of team members and provide additional guidance and support where necessary 
Ensure new staff receive additional support where required 
Use communication skills to give clear instructions and advice 

Forms

Assessment Cover Sheet

AMPA3116 - Supervise meat packing operation
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

AMPA3116 - Supervise meat packing operation

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: