Assessor Resource

AMPS208
Rotate stored meat

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to rotate stored meat in a meat establishment.

This unit is used by smallgoods operators with responsibility for rotating and monitoring the shelf life of stored meat.

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. Store meat

1.1 Store meat at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements

1.2 Document meat storage time and shelf life for each meat product according to regulatory requirements

1.3 Check meat to ensure it is labelled in accordance with workplace and regulatory requirements

2. Rotate stored meat

2.1 Select meat for rotation according to label documentation and workplace requirements

2.2 Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements

2.3 Rotate meat according to regulatory, hygiene and workplace requirements

2.4 Consider shelf life of meat in relation to the storage and rotation of meat and meat product

2.5 Handle meat according to workplace health and safety requirements

3. Maintain clean holding room

3.1 Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements

The candidate must rotate stored meat in a meat establishment.

The candidate must:

follow the work instruction

work at production speed

read and interpret product labels

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with:

hygiene and sanitation requirements

regulatory requirements

WHS requirements

workplace requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

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

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

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene requirements

Competency must be demonstrated over time and under typical operating and production 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:

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. Store meat

1.1 Store meat at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements

1.2 Document meat storage time and shelf life for each meat product according to regulatory requirements

1.3 Check meat to ensure it is labelled in accordance with workplace and regulatory requirements

2. Rotate stored meat

2.1 Select meat for rotation according to label documentation and workplace requirements

2.2 Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements

2.3 Rotate meat according to regulatory, hygiene and workplace requirements

2.4 Consider shelf life of meat in relation to the storage and rotation of meat and meat product

2.5 Handle meat according to workplace health and safety requirements

3. Maintain clean holding room

3.1 Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements

The candidate must rotate stored meat in a meat establishment.

The candidate must:

follow the work instruction

work at production speed

read and interpret product labels

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with:

hygiene and sanitation requirements

regulatory requirements

WHS requirements

workplace requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

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

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

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene requirements

Competency must be demonstrated over time and under typical operating and production 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:

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
Select meat for rotation according to label documentation and workplace requirements 
Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements 
Rotate meat according to regulatory, hygiene and workplace requirements 
Consider shelf life of meat in relation to the storage and rotation of meat and meat product 
Handle meat according to workplace health and safety requirements 
Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements 

Forms

Assessment Cover Sheet

AMPS208 - Rotate stored meat
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

AMPS208 - Rotate stored meat

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: