Assessor Resource

AMPS308
Batch meat

Assessment tool

Version 1.0
Issue Date: March 2024


This unit covers the skills and knowledge required to batch meat products to specification in a meat establishment.

A skilled smallgoods operator would batch meat already sorted to specification, in readiness for further processing.

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. Select sorted meat

1.1 Select sorted meat by type according to product and customer specifications

1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements

2. Prepare batched meat

2.1 Calibrate scales in accordance with product specifications and workplace requirements

2.2 Place meat in appropriate containers and weigh according to production specifications

2.3 Batch meat according to workplace hygiene requirements

3. Record usage of meat

3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

3.2 Record usage of meat in accordance with workplace and regulatory requirements

Candidates must batch meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

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

apply relevant workplace health and safety, workplace and regulatory requirements

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

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant workplace health and safety, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

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. Select sorted meat

1.1 Select sorted meat by type according to product and customer specifications

1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements

2. Prepare batched meat

2.1 Calibrate scales in accordance with product specifications and workplace requirements

2.2 Place meat in appropriate containers and weigh according to production specifications

2.3 Batch meat according to workplace hygiene requirements

3. Record usage of meat

3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

3.2 Record usage of meat in accordance with workplace and regulatory requirements

Candidates must batch meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

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

apply relevant workplace health and safety, workplace and regulatory requirements

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

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant workplace health and safety, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

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 sorted meat by type according to product and customer specifications 
Select sorted meat according to workplace health and safety and hygiene and sanitation requirements 
Select correct meat, by-product and stock according to the formulation specification and workplace requirements 
Calibrate scales in accordance with product specifications and workplace requirements 
Place meat in appropriate containers and weigh according to production specifications 
Batch meat according to workplace hygiene requirements 
Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements 
Record usage of meat in accordance with workplace and regulatory requirements 

Forms

Assessment Cover Sheet

AMPS308 - Batch 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

AMPS308 - Batch 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: