Assessor Resource

AMPCOR202
Apply hygiene and sanitation practices

Assessment tool

Version 1.0
Issue Date: April 2024


This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.

This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesalers and retail meat establishments.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

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. Clean own work area and equipment during operations

1.1 Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements

1.2 Hygienically clean equipment and surfaces to regulatory and workplace requirements

1.3 Monitor cleanliness of work area according to workplace requirements

2. Identify sources of contamination and spoilage

2.1 Identify contamination and cross-contamination risks and take steps to reduce the risk

2.2 Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified

3. Follow workplace hygiene and sanitation requirements

3.1 Follow personal hygiene practices to workplace requirements

3.2 Handle product in accordance with workplace, and hygiene and sanitation requirements

3.3 Conduct work hygienically in accordance with workplace requirements

3.4 Process products in accordance with regulatory requirements

The candidate must be observed consistently applying required workplace hygiene and sanitation practices under normal production conditions.

The candidate must:

consistently follow workplace hygiene and sanitation procedures

keep work areas clean, while working as an individual and as part of a team

demonstrate basic hygiene and sanitation practices in all workplace activities

use communication skills relevant to the task

use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

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

hygiene and sanitation requirements for own area

procedures for reporting contamination

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time, temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and cross-contamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods (including site, scent and use of protein sticks)

Assessment must include demonstration of on-the-job competency in the workplace.

The following three forms of evidence must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy 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. Clean own work area and equipment during operations

1.1 Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements

1.2 Hygienically clean equipment and surfaces to regulatory and workplace requirements

1.3 Monitor cleanliness of work area according to workplace requirements

2. Identify sources of contamination and spoilage

2.1 Identify contamination and cross-contamination risks and take steps to reduce the risk

2.2 Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified

3. Follow workplace hygiene and sanitation requirements

3.1 Follow personal hygiene practices to workplace requirements

3.2 Handle product in accordance with workplace, and hygiene and sanitation requirements

3.3 Conduct work hygienically in accordance with workplace requirements

3.4 Process products in accordance with regulatory requirements

The candidate must be observed consistently applying required workplace hygiene and sanitation practices under normal production conditions.

The candidate must:

consistently follow workplace hygiene and sanitation procedures

keep work areas clean, while working as an individual and as part of a team

demonstrate basic hygiene and sanitation practices in all workplace activities

use communication skills relevant to the task

use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

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

hygiene and sanitation requirements for own area

procedures for reporting contamination

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time, temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and cross-contamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods (including site, scent and use of protein sticks)

Assessment must include demonstration of on-the-job competency in the workplace.

The following three forms of evidence must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy 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
Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements 
Hygienically clean equipment and surfaces to regulatory and workplace requirements 
Monitor cleanliness of work area according to workplace requirements 
Identify contamination and cross-contamination risks and take steps to reduce the risk 
Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified 
Follow personal hygiene practices to workplace requirements 
Handle product in accordance with workplace, and hygiene and sanitation requirements 
Conduct work hygienically in accordance with workplace requirements 
Process products in accordance with regulatory requirements 
Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements 
Hygienically clean equipment and surfaces to regulatory and workplace requirements 
Monitor cleanliness of work area according to workplace requirements 
Identify contamination and cross-contamination risks and take steps to reduce the risk 
Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified 
Follow personal hygiene practices to workplace requirements 
Handle product in accordance with workplace, and hygiene and sanitation requirements 
Conduct work hygienically in accordance with workplace requirements 
Process products in accordance with regulatory requirements 

Forms

Assessment Cover Sheet

AMPCOR202 - Apply hygiene and sanitation practices
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

AMPCOR202 - Apply hygiene and sanitation practices

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: