Assessor Resource

AMPR315
Utilise the Meat Standards Australia system to meet customer requirements

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to utilise the Meats Standards Australia (MSA) system in order to improve demand for beef and sheep products and achieve an associated shift in price and volume.

Participants in the MSA program must be licensed to use the Trade Mark and Certified products.

This unit is suitable for people working in food services, boning rooms or meat retailing enterprises.

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

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

This unit applies to individuals who work under broad direction and take responsibility 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. Implement the MSA system

1.1 Describe how and why MSA was developed

1.2 Identify factors that affect eating quality

1.3 Cut product for each approved cooking method

2. Describe the licensing requirements for an MSA end user

2.1 Use MSA Standards Manual

2.2 Identify accurate methods of MSA product identification

2.3 Interpret carton end panels and carcase cut and cook reports accurately

2.4 Describe the MSA customer complaint system

3. Explore value adding opportunities through eating quality principles

3.1 Identify primals and sub-primal cuts

3.2 Value-add primals by seaming into individual muscles

3.3 Prepare product according to MSA approved eating quality and cooking methods

4. Investigate potential profit opportunities through value adding techniques

4.1 Investigate variation in yield differences between preparing product traditionally versus value-adding

4.2 Investigate gross profit of preparing product traditionally versus value-adding

4.3 identify differences in portion sizes between traditionally prepared product and value-added product

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

The candidate must:

accurately identify MSA products

apply value adding techniques to a range of beef or sheepmeat primal using MSA eating quality principles

investigate gross profit percentages of selling sub-primal cuts versus traditionally sliced

demonstrate active listening in relation to customer complaints

complete an MSA customer complaint form and provide all necessary information

apply relevant workplace health and safety, regulatory and workplace requirements

use relevant communication skills

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

differences between the MSA beef and sheepmeat programs

variables that impact on eating quality

key elements of the MSA program

relationship between cut and cooking method

consumer taste test system on which MSA is based

relevant workplace health and safety, regulatory and workplace requirements

primals that have variable eating quality

sources of information on the MSA program

benefits of MSA

MSA approved cooking methods and describe their preparation requirements

value-added options using muscle seaming

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

Assessment must occur in the workplace under normal operating 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. Implement the MSA system

1.1 Describe how and why MSA was developed

1.2 Identify factors that affect eating quality

1.3 Cut product for each approved cooking method

2. Describe the licensing requirements for an MSA end user

2.1 Use MSA Standards Manual

2.2 Identify accurate methods of MSA product identification

2.3 Interpret carton end panels and carcase cut and cook reports accurately

2.4 Describe the MSA customer complaint system

3. Explore value adding opportunities through eating quality principles

3.1 Identify primals and sub-primal cuts

3.2 Value-add primals by seaming into individual muscles

3.3 Prepare product according to MSA approved eating quality and cooking methods

4. Investigate potential profit opportunities through value adding techniques

4.1 Investigate variation in yield differences between preparing product traditionally versus value-adding

4.2 Investigate gross profit of preparing product traditionally versus value-adding

4.3 identify differences in portion sizes between traditionally prepared product and value-added product

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

The candidate must:

accurately identify MSA products

apply value adding techniques to a range of beef or sheepmeat primal using MSA eating quality principles

investigate gross profit percentages of selling sub-primal cuts versus traditionally sliced

demonstrate active listening in relation to customer complaints

complete an MSA customer complaint form and provide all necessary information

apply relevant workplace health and safety, regulatory and workplace requirements

use relevant communication skills

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

differences between the MSA beef and sheepmeat programs

variables that impact on eating quality

key elements of the MSA program

relationship between cut and cooking method

consumer taste test system on which MSA is based

relevant workplace health and safety, regulatory and workplace requirements

primals that have variable eating quality

sources of information on the MSA program

benefits of MSA

MSA approved cooking methods and describe their preparation requirements

value-added options using muscle seaming

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

Assessment must occur in the workplace under normal operating 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
Describe how and why MSA was developed 
Identify factors that affect eating quality 
Cut product for each approved cooking method 
Use MSA Standards Manual 
Identify accurate methods of MSA product identification 
Interpret carton end panels and carcase cut and cook reports accurately 
Describe the MSA customer complaint system 
Identify primals and sub-primal cuts 
Value-add primals by seaming into individual muscles 
Prepare product according to MSA approved eating quality and cooking methods 
Investigate variation in yield differences between preparing product traditionally versus value-adding 
Investigate gross profit of preparing product traditionally versus value-adding 
identify differences in portion sizes between traditionally prepared product and value-added product 
Describe how and why MSA was developed 
Identify factors that affect eating quality 
Cut product for each approved cooking method 
Use MSA Standards Manual 
Identify accurate methods of MSA product identification 
Interpret carton end panels and carcase cut and cook reports accurately 
Describe the MSA customer complaint system 
Identify primals and sub-primal cuts 
Value-add primals by seaming into individual muscles 
Prepare product according to MSA approved eating quality and cooking methods 
Investigate variation in yield differences between preparing product traditionally versus value-adding 
Investigate gross profit of preparing product traditionally versus value-adding 
identify differences in portion sizes between traditionally prepared product and value-added product 

Forms

Assessment Cover Sheet

AMPR315 - Utilise the Meat Standards Australia system to meet customer requirements
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

AMPR315 - Utilise the Meat Standards Australia system to meet customer requirements

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: