Assessor Resource

AMPS102
Pack smallgoods product

Assessment tool

Version 1.0
Issue Date: November 2018


This unit describes the skills and knowledge required to hand weigh, arrange and bag meat products as required.

This unit may be required by operators working in the packing area of a smallgoods plant.

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)



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. Weigh product

1.1 Inspect and grade product according to workplace requirements

1.2 Handle product outside specifications according to workplace requirements

1.3 Take corrective action according to workplace requirements if product is outside specifications

1.4 Weigh product according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions

2. Arrange product

2.1 Arrange product according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions

3. Bag and seal product

3.1 Bag product according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions

4. Inspect product

4.1 Inspect product for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions

4.2 Take appropriate action for defects according to workplace requirements

5. Place product into container

5.1 Prepare product for containers according to workplace, hygiene and sanitation, QA and regulatory requirements

5.2 Pack product into containers according to workplace, hygiene and sanitation, QA and regulatory requirements

The candidate must hand-weigh, arrange and bag meat products in a meat processing establishment.

The candidate must:

inspect and grade of a variety of products prior to packaging

accurately weigh a variety of products

package and arrange product into containers according to workplace requirements

bag and seal product to workplace, hygiene and sanitation, and QA requirements

inspect bagged product for defects and take appropriate action for defects

apply relevant workplace health and safety requirements

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

The candidate must demonstrate a basic functional knowledge of:

process for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

procedures for packing products into containers for a variety of different products

bagging requirements for a variety of products

labelling requirements

requirements for inspecting bagged products and the action to be taken if defects are found

relevant workplace health and safety requirements

Competency must be demonstrated over time and under typical operating conditions for the enterprise. Assessment must occur in the workplace under normal operating conditions.

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

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the 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. Weigh product

1.1 Inspect and grade product according to workplace requirements

1.2 Handle product outside specifications according to workplace requirements

1.3 Take corrective action according to workplace requirements if product is outside specifications

1.4 Weigh product according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions

2. Arrange product

2.1 Arrange product according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions

3. Bag and seal product

3.1 Bag product according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions

4. Inspect product

4.1 Inspect product for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions

4.2 Take appropriate action for defects according to workplace requirements

5. Place product into container

5.1 Prepare product for containers according to workplace, hygiene and sanitation, QA and regulatory requirements

5.2 Pack product into containers according to workplace, hygiene and sanitation, QA and regulatory requirements

The candidate must hand-weigh, arrange and bag meat products in a meat processing establishment.

The candidate must:

inspect and grade of a variety of products prior to packaging

accurately weigh a variety of products

package and arrange product into containers according to workplace requirements

bag and seal product to workplace, hygiene and sanitation, and QA requirements

inspect bagged product for defects and take appropriate action for defects

apply relevant workplace health and safety requirements

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

The candidate must demonstrate a basic functional knowledge of:

process for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

procedures for packing products into containers for a variety of different products

bagging requirements for a variety of products

labelling requirements

requirements for inspecting bagged products and the action to be taken if defects are found

relevant workplace health and safety requirements

Competency must be demonstrated over time and under typical operating conditions for the enterprise. Assessment must occur in the workplace under normal operating conditions.

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

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report 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
Inspect and grade product according to workplace requirements 
Handle product outside specifications according to workplace requirements 
Take corrective action according to workplace requirements if product is outside specifications 
Weigh product according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions 
Arrange product according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions 
Bag product according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions 
Inspect product for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions 
Take appropriate action for defects according to workplace requirements 
Prepare product for containers according to workplace, hygiene and sanitation, QA and regulatory requirements 
Pack product into containers according to workplace, hygiene and sanitation, QA and regulatory requirements 

Forms

Assessment Cover Sheet

AMPS102 - Pack smallgoods 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

AMPS102 - Pack smallgoods 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: