Assessor Resource

AMPS207
Slice product using simple machinery

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to set up, load, clean and operate manually set and adjusted slicing equipment in a smallgoods manufacturing establishment.

A skilled operator in a smallgoods establishment would slice meat to customer specifications. This unit is not applicable for operators of large-scale production slicing machinery.

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. Prepare slicing equipment

1.1 Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements

1.2 Clean equipment and machinery in accordance with hygiene and workplace requirements

1.3 Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults

2. Prepare product for slicing

2.1 Prepare product for slicing to workplace requirements

2.2 Handle out-of-specification product to workplace requirements

3. Operate slicing equipment

3.1 Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements

3.2 Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications

3.3 Change equipment from the slicing of one product to the slicing of another to workplace requirements

3.4 Identify, record and report equipment malfunctions or faults in accordance with workplace requirements

4. Weigh and bag products within weight specifications

4.1 Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements

4.2 Adjust weight control mechanisms to specifications and workplace requirements

5. Clean and maintain slicing equipment

5.1 Clean and maintain slicing equipment according to workplace and manufacturer's specifications

5.2 Implement cleaning procedures to workplace requirements when changing product to be sliced

The candidate must set up, load, clean and operate manually set and adjusted slicing equipment in a smallgoods manufacturing establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify slicing equipment and accessories

identify product and slicing faults in a range of products

adjust weight control mechanisms if a part of work instructions

demonstrate procedure for preparing slicing equipment for new product

slice products to workplace requirements and customer specifications for a variety of products

clean and maintain slicing equipment if required in work instructions

observe safety requirements for cleaning slicing equipment if required in work instructions

sharpen a slicing blade if a part of work instructions

weigh and bag products with weight specifications

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

explain and demonstrate checks on products if a part of work instructions

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

workplace procedures when metal is detected in a product

how and why product is prepared for slicing

how products are weighed and bagged when they have a weight specification

how weight control mechanisms are adjusted

illegal weights

maximum and minimum allowable weights

operating procedures for various types of slicing equipment

importance of cutting blade maintenance in the slicing process

procedure for sharpening a slicing blade if a part of work instructions

procedures for handling faulty product

procedures for reporting faults in slicing equipment

safety considerations when setting up slicing equipment

use-by and packed-on dates and their importance

relevant regulatory requirements

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

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. Prepare slicing equipment

1.1 Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements

1.2 Clean equipment and machinery in accordance with hygiene and workplace requirements

1.3 Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults

2. Prepare product for slicing

2.1 Prepare product for slicing to workplace requirements

2.2 Handle out-of-specification product to workplace requirements

3. Operate slicing equipment

3.1 Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements

3.2 Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications

3.3 Change equipment from the slicing of one product to the slicing of another to workplace requirements

3.4 Identify, record and report equipment malfunctions or faults in accordance with workplace requirements

4. Weigh and bag products within weight specifications

4.1 Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements

4.2 Adjust weight control mechanisms to specifications and workplace requirements

5. Clean and maintain slicing equipment

5.1 Clean and maintain slicing equipment according to workplace and manufacturer's specifications

5.2 Implement cleaning procedures to workplace requirements when changing product to be sliced

The candidate must set up, load, clean and operate manually set and adjusted slicing equipment in a smallgoods manufacturing establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify slicing equipment and accessories

identify product and slicing faults in a range of products

adjust weight control mechanisms if a part of work instructions

demonstrate procedure for preparing slicing equipment for new product

slice products to workplace requirements and customer specifications for a variety of products

clean and maintain slicing equipment if required in work instructions

observe safety requirements for cleaning slicing equipment if required in work instructions

sharpen a slicing blade if a part of work instructions

weigh and bag products with weight specifications

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

explain and demonstrate checks on products if a part of work instructions

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

workplace procedures when metal is detected in a product

how and why product is prepared for slicing

how products are weighed and bagged when they have a weight specification

how weight control mechanisms are adjusted

illegal weights

maximum and minimum allowable weights

operating procedures for various types of slicing equipment

importance of cutting blade maintenance in the slicing process

procedure for sharpening a slicing blade if a part of work instructions

procedures for handling faulty product

procedures for reporting faults in slicing equipment

safety considerations when setting up slicing equipment

use-by and packed-on dates and their importance

relevant regulatory requirements

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

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
Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements 
Clean equipment and machinery in accordance with hygiene and workplace requirements 
Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults 
Prepare product for slicing to workplace requirements 
Handle out-of-specification product to workplace requirements 
Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements 
Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications 
Change equipment from the slicing of one product to the slicing of another to workplace requirements 
Identify, record and report equipment malfunctions or faults in accordance with workplace requirements 
Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements 
Adjust weight control mechanisms to specifications and workplace requirements 
Clean and maintain slicing equipment according to workplace and manufacturer's specifications 
Implement cleaning procedures to workplace requirements when changing product to be sliced 

Forms

Assessment Cover Sheet

AMPS207 - Slice product using simple machinery
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

AMPS207 - Slice product using simple machinery

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: