This unit describes the skills and knowledge required to handle raw materials and products in a meat establishment.

This unit is suitable for operators working under supervision in packing and storage areas.

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.

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

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

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. Handle meat products	1.1 Identify meat according to labels 1.2 Handle and transfer meat in accordance with workplace health and safety requirements 1.3 Handle meat using safe manual handling techniques 1.4 Handle meat product hygienically according to regulatory and workplace requirements 1.5 Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements
2. Handle materials (as appropriate)	2.1 Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements
3. Maintain clean holding room	3.1 Clean holding room to workplace, safety, hygiene and regulatory requirements

The candidate must handle raw materials and products in a meat establishment.

The candidate must:

handle meat products safely and hygienically, and in accordance with the work instruction

handle raw materials safety and hygienically, and in accordance with the work instruction

maintain a clean holding room

check work for accuracy

identify problems and refer to the appropriate person for resolution

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

work at the level of speed and accuracy required by the enterprise

The candidate must demonstrate a basic functional knowledge of:

the work instruction

relevant workplace, health and safety, 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 production conditions.

As a minimum, the following three forms of assessment must be used:

workplace demonstration

quiz, question and answer

workplace referee’s observation of performance over time

Assessors must satisfy the current standards for RTOs.

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)

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. Handle meat products	1.1 Identify meat according to labels 1.2 Handle and transfer meat in accordance with workplace health and safety requirements 1.3 Handle meat using safe manual handling techniques 1.4 Handle meat product hygienically according to regulatory and workplace requirements 1.5 Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements
2. Handle materials (as appropriate)	2.1 Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements
3. Maintain clean holding room	3.1 Clean holding room to workplace, safety, hygiene and regulatory requirements

The candidate must handle raw materials and products in a meat establishment.

The candidate must:

handle meat products safely and hygienically, and in accordance with the work instruction

handle raw materials safety and hygienically, and in accordance with the work instruction

maintain a clean holding room

check work for accuracy

identify problems and refer to the appropriate person for resolution

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

work at the level of speed and accuracy required by the enterprise

The candidate must demonstrate a basic functional knowledge of:

the work instruction

relevant workplace, health and safety, 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 production conditions.

As a minimum, the following three forms of assessment must be used:

workplace demonstration

quiz, question and answer

workplace referee’s observation of performance over time

Assessors must satisfy the 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
Identify meat according to labels
Handle and transfer meat in accordance with workplace health and safety requirements
Handle meat using safe manual handling techniques
Handle meat product hygienically according to regulatory and workplace requirements
Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements
Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements
Clean holding room to workplace, safety, hygiene and regulatory requirements

Assessment Cover Sheet

AMPS101 - Handle materials and 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

AMPS101 - Handle materials and 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: