Assessor Resource

AMPR103
Store meat product

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to store meat products.

This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

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. Store meat products

1.1 Store meat products at the recommended temperature of less than 5°C

1.2 Handle meat products according to hygiene requirements

1.3 Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

2. Rotate stock

2.1 Rotate meat products according to regulatory, hygiene and workplace requirements

2.2 Handle meat products according to workplace health and safety requirements

2.3 Describe shelf life of meat products

3. Maintain cleanholding room

3.1 Clean holding rooms according to regulatory, hygiene and workplace requirements.

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must demonstrate the ability to:

demonstrate storage techniques which minimise risk of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

monitor refrigerated temperature on a regular basis

recognise and interpret codes, date tags and labels

identify and report unacceptable temperatures either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products

use correct manual handling techniques for transferring product to storage facilities

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

storage techniques which minimise risks of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

appropriate storage facilities for individual products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

species and various meat products for storage

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.

The following three forms of assessment must be used:

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

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. Store meat products

1.1 Store meat products at the recommended temperature of less than 5°C

1.2 Handle meat products according to hygiene requirements

1.3 Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

2. Rotate stock

2.1 Rotate meat products according to regulatory, hygiene and workplace requirements

2.2 Handle meat products according to workplace health and safety requirements

2.3 Describe shelf life of meat products

3. Maintain cleanholding room

3.1 Clean holding rooms according to regulatory, hygiene and workplace requirements.

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must demonstrate the ability to:

demonstrate storage techniques which minimise risk of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

monitor refrigerated temperature on a regular basis

recognise and interpret codes, date tags and labels

identify and report unacceptable temperatures either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products

use correct manual handling techniques for transferring product to storage facilities

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

storage techniques which minimise risks of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

appropriate storage facilities for individual products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

species and various meat products for storage

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.

The following three forms of assessment must be used:

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

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
Store meat products at the recommended temperature of less than 5°C 
Handle meat products according to hygiene requirements 
Store meat products according to workplace, regulatory, and hygiene and sanitation requirements 
Rotate meat products according to regulatory, hygiene and workplace requirements 
Handle meat products according to workplace health and safety requirements 
Describe shelf life of meat products 
Clean holding rooms according to regulatory, hygiene and workplace requirements. 
Store meat products at the recommended temperature of less than 5°C 
Handle meat products according to hygiene requirements 
Store meat products according to workplace, regulatory, and hygiene and sanitation requirements 
Rotate meat products according to regulatory, hygiene and workplace requirements 
Handle meat products according to workplace health and safety requirements 
Describe shelf life of meat products 
Clean holding rooms according to regulatory, hygiene and workplace requirements. 

Forms

Assessment Cover Sheet

AMPR103 - Store meat product
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

AMPR103 - Store meat product

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: