This unit describes the skills and knowledge required to perform routine carton meat inspection prior to further processing.

This unit is applicable to workers in smallgoods, food service or retail outlets who routinely inspect carton meat for specification or contamination defects.

This unit does not apply to workers performing Meat Hygiene Assessment (MHA) procedures for carton 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)

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. Open and inspect carton meat	1.1 Select sample cartons for inspection according to a sampling plan where every carton is not being inspected 1.2 Conduct inspection according to workplace requirements for facilities and for using Personal Protective Equipment (PPE) 1.3 Inspect carton meat for contamination and specification defects according to workplace requirements 1.4 Take corrective action according to workplace requirements 1.5 Handle cartons safely according to workplace and health and safety requirements 1.6 Record and report defects according to workplace requirements 1.7 Segregate and dispose of defects in accordance with workplace requirements

The candidate must perform routine carton meat inspection prior to further processing.

The candidate must:

meet the requirements of the work instruction

use sample program, where applicable

perform inspection according to workplace requirements for hygiene and safety

report defects, where appropriate

apply defect reporting procedures

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

take appropriate corrective action when defects are found

apply relevant workplace health and safety policies and procedures

apply relevant regulatory requirements

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

appropriate inspection procedures

defect reporting procedures

Standard Operating Procedures (SOPs) for personal hygiene

likely defects to be encountered

work instructions for carton inspection

Assessment must occur in the workplace under normal production conditions.

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:

workplace demonstration

workplace referee’s observation of performance over time

quiz, question and answer

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. Open and inspect carton meat	1.1 Select sample cartons for inspection according to a sampling plan where every carton is not being inspected 1.2 Conduct inspection according to workplace requirements for facilities and for using Personal Protective Equipment (PPE) 1.3 Inspect carton meat for contamination and specification defects according to workplace requirements 1.4 Take corrective action according to workplace requirements 1.5 Handle cartons safely according to workplace and health and safety requirements 1.6 Record and report defects according to workplace requirements 1.7 Segregate and dispose of defects in accordance with workplace requirements

The candidate must perform routine carton meat inspection prior to further processing.

The candidate must:

meet the requirements of the work instruction

use sample program, where applicable

perform inspection according to workplace requirements for hygiene and safety

report defects, where appropriate

apply defect reporting procedures

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

take appropriate corrective action when defects are found

apply relevant workplace health and safety policies and procedures

apply relevant regulatory requirements

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

appropriate inspection procedures

defect reporting procedures

Standard Operating Procedures (SOPs) for personal hygiene

likely defects to be encountered

work instructions for carton inspection

Assessment must occur in the workplace under normal production conditions.

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:

workplace demonstration

workplace referee’s observation of performance over time

quiz, question and answer

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 sample cartons for inspection according to a sampling plan where every carton is not being inspected
Conduct inspection according to workplace requirements for facilities and for using Personal Protective Equipment (PPE)
Inspect carton meat for contamination and specification defects according to workplace requirements
Take corrective action according to workplace requirements
Handle cartons safely according to workplace and health and safety requirements
Record and report defects according to workplace requirements
Segregate and dispose of defects in accordance with workplace requirements

Assessment Cover Sheet

AMPS210 - Inspect carton 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

AMPS210 - Inspect carton 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: