Assessor Resource

AMPS304
Thaw product - water

Assessment tool

Version 1.0
Issue Date: April 2024


This unit covers the skills and knowledge required to thaw frozen product in preparation for further processing.

This unit is applicable to workers in smallgoods plants where further processing of frozen product is required.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

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 processing 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. Thaw product in water

1.1 Select meat to be thawed according to workplace requirements

1.2 Check and prepare tanks according to work instructions

1.3 Thaw product according to work instructions

1.4 Monitor tank flows to meet regulatory requirements

1.5 Complete product temperature monitoring and recording according to workplace requirements

1.6 Complete thawing in accordance with workplace health and safety requirements

1.7 Identify and minimise potential sources of contamination and cross-contamination

2. Store and despatch thawed product and forward for processing

2.1 Rotate thawed product according to workplace requirements

2.2 Store thawed product according to workplace requirements

2.3 Keep records according to workplace requirements

Candidates must consistently carry out the thawing process according to workplace and regulatory requirements.

Candidates must:

follow the requirements of the work instruction

work to production speed

check and prepare tanks for thawing

identify contaminated product prior to thawing and take corrective action according to workplace requirements

thaw product according to workplace and regulatory requirements

maintain control of the flow of product through thawing and dispatch to further processing

follow workplace health and safety and hygiene requirements

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

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

sources of contamination and cross-contamination

ways of minimising contamination

regulations dealing with thawing of product

workplace requirements for thawing product including:

workplace health and safety requirements.

Standard Operating Procedures (SOPs)

principles of stock rotation

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:

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. Thaw product in water

1.1 Select meat to be thawed according to workplace requirements

1.2 Check and prepare tanks according to work instructions

1.3 Thaw product according to work instructions

1.4 Monitor tank flows to meet regulatory requirements

1.5 Complete product temperature monitoring and recording according to workplace requirements

1.6 Complete thawing in accordance with workplace health and safety requirements

1.7 Identify and minimise potential sources of contamination and cross-contamination

2. Store and despatch thawed product and forward for processing

2.1 Rotate thawed product according to workplace requirements

2.2 Store thawed product according to workplace requirements

2.3 Keep records according to workplace requirements

Candidates must consistently carry out the thawing process according to workplace and regulatory requirements.

Candidates must:

follow the requirements of the work instruction

work to production speed

check and prepare tanks for thawing

identify contaminated product prior to thawing and take corrective action according to workplace requirements

thaw product according to workplace and regulatory requirements

maintain control of the flow of product through thawing and dispatch to further processing

follow workplace health and safety and hygiene requirements

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

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

sources of contamination and cross-contamination

ways of minimising contamination

regulations dealing with thawing of product

workplace requirements for thawing product including:

workplace health and safety requirements.

Standard Operating Procedures (SOPs)

principles of stock rotation

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:

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 to be thawed according to workplace requirements 
Check and prepare tanks according to work instructions 
Thaw product according to work instructions 
Monitor tank flows to meet regulatory requirements 
Complete product temperature monitoring and recording according to workplace requirements 
Complete thawing in accordance with workplace health and safety requirements 
Identify and minimise potential sources of contamination and cross-contamination 
Rotate thawed product according to workplace requirements 
Store thawed product according to workplace requirements 
Keep records according to workplace requirements 

Forms

Assessment Cover Sheet

AMPS304 - Thaw product - water
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

AMPS304 - Thaw product - water

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: