Assessor Resource

AMPR210
Receive meat products

Assessment tool

Version 1.0
Issue Date: March 2024


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

The unit is applicable to workers in meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

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

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

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. Prepare delivery area

1.1 Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

2. Receive meat product

2.1 Weigh and check carcases or cartons on receipt according to the number and quality ordered.

2.2 Check ticketing and labels to ensure they comply with meat ordered

2.3 Check meat quality according to workplace requirements

2.4 Record and report problems with receivals according to workplace requirements

3. Move meat product to storage

3.1 Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

3.2 Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements

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

The candidate must:

receive incoming stock

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

apply relevant workplace health and safety and regulatory requirements

calibrate equipment correctly

use different types of weighing machines

complete documentation for weighing and receiving goods

explain the features and purpose of a stock control sheet

work with diverse individuals and groups

use mathematical skills relevant to the task

use relevant communication skills

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

principles of the relevant health Acts and regulatory requirements in relation to stock control

differences in quality of carcases

differences in types of weighing machines

indications of meat contamination and workplace procedures for handling contamination

storage requirements for a range of species and meat cuts

features and purpose of a stock control sheet

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

limits of weight individuals are allowed to carry according to legislative and regulatory requirements

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

Assessment must occur in the workplace under normal workplace conditions.

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. Prepare delivery area

1.1 Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

2. Receive meat product

2.1 Weigh and check carcases or cartons on receipt according to the number and quality ordered.

2.2 Check ticketing and labels to ensure they comply with meat ordered

2.3 Check meat quality according to workplace requirements

2.4 Record and report problems with receivals according to workplace requirements

3. Move meat product to storage

3.1 Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

3.2 Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements

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

The candidate must:

receive incoming stock

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

apply relevant workplace health and safety and regulatory requirements

calibrate equipment correctly

use different types of weighing machines

complete documentation for weighing and receiving goods

explain the features and purpose of a stock control sheet

work with diverse individuals and groups

use mathematical skills relevant to the task

use relevant communication skills

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

principles of the relevant health Acts and regulatory requirements in relation to stock control

differences in quality of carcases

differences in types of weighing machines

indications of meat contamination and workplace procedures for handling contamination

storage requirements for a range of species and meat cuts

features and purpose of a stock control sheet

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

limits of weight individuals are allowed to carry according to legislative and regulatory requirements

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

Assessment must occur in the workplace under normal workplace conditions.

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 delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements 
Weigh and check carcases or cartons on receipt according to the number and quality ordered. 
Check ticketing and labels to ensure they comply with meat ordered 
Check meat quality according to workplace requirements 
Record and report problems with receivals according to workplace requirements 
Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements 
Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements 
Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements 
Weigh and check carcases or cartons on receipt according to the number and quality ordered. 
Check ticketing and labels to ensure they comply with meat ordered 
Check meat quality according to workplace requirements 
Record and report problems with receivals according to workplace requirements 
Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements 
Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements 

Forms

Assessment Cover Sheet

AMPR210 - Receive meat products
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

AMPR210 - Receive meat products

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: