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.