Assessor Resource

AMPR108
Monitor meat temperature from receival to sale

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to monitor temperatures of meat products from the receival area to the display cabinet in a meat retail outlet.

The unit is applicable to workers in meat retail operations.

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

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

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

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. Monitor temperature of meat products in receival area

1.1 Check and record temperature of received meat products in line with workplace requirements

1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

2. Monitor temperature of cool room

2.1 Check and record temperature of cool room in accordance with regulatory requirements

2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

3. Monitor display cabinet temperature

3.1 Check and record temperature of display cabinet in accordance with regulatory requirements

3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

4. Monitor temperature of meat product while moving between refrigerated storage locations

4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

4.2 Return meat product to refrigerated storage quickly and efficiently according to workplace requirements

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

The candidate must:

measure temperature of meat products and storage areas, including receival area, cool room and display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply workplace health and safety requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

The candidate must demonstrate a basic functional knowledge of:

suitable temperature range for meat products stored in warehouse chillers, transportation, cool rooms and display cabinets

effects of incorrect storage temperatures on meat products

recommended refrigerated temperature for products stored

regulatory requirements related to storing meat products

workplace health and safety requirements for working in refrigerated areas

Competency must be demonstrated under typical operating conditions within the parameters of role and responsibilities.

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. Monitor temperature of meat products in receival area

1.1 Check and record temperature of received meat products in line with workplace requirements

1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

2. Monitor temperature of cool room

2.1 Check and record temperature of cool room in accordance with regulatory requirements

2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

3. Monitor display cabinet temperature

3.1 Check and record temperature of display cabinet in accordance with regulatory requirements

3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

4. Monitor temperature of meat product while moving between refrigerated storage locations

4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

4.2 Return meat product to refrigerated storage quickly and efficiently according to workplace requirements

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

The candidate must:

measure temperature of meat products and storage areas, including receival area, cool room and display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply workplace health and safety requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

The candidate must demonstrate a basic functional knowledge of:

suitable temperature range for meat products stored in warehouse chillers, transportation, cool rooms and display cabinets

effects of incorrect storage temperatures on meat products

recommended refrigerated temperature for products stored

regulatory requirements related to storing meat products

workplace health and safety requirements for working in refrigerated areas

Competency must be demonstrated under typical operating conditions within the parameters of role and responsibilities.

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
Check and record temperature of received meat products in line with workplace requirements 
Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements 
Check and record temperature of cool room in accordance with regulatory requirements 
Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements 
Check and record temperature of display cabinet in accordance with regulatory requirements 
Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements 
Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements 
Return meat product to refrigerated storage quickly and efficiently according to workplace requirements 
Check and record temperature of received meat products in line with workplace requirements 
Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements 
Check and record temperature of cool room in accordance with regulatory requirements 
Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements 
Check and record temperature of display cabinet in accordance with regulatory requirements 
Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements 
Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements 
Return meat product to refrigerated storage quickly and efficiently according to workplace requirements 

Forms

Assessment Cover Sheet

AMPR108 - Monitor meat temperature from receival to sale
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

AMPR108 - Monitor meat temperature from receival to sale

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: