Assessor Resource

AMPS314
Ferment and mature product

Assessment tool

Version 1.0
Issue Date: April 2024


This unit covers the skills and knowledge required to prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.

This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers.

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. Ferment product

1.1 Sanitise maturation area according to workplace requirements

1.2 Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements

1.3 Space product according to product and manufacturer's specifications

1.4 Monitor maturation process regularly and take appropriate corrective action according to product specifications

1.5 Smoke product if required by product specifications

1.6 Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements

2. Finish maturation process

2.1 Store product according to product specifications

2.2 Identify and stack product according to product specifications and workplace requirements

Candidates must prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

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

demonstrate familiarity with the regulatory requirements related to fermenting product

apply relevant workplace health and safety requirements

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

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant workplace health and safety requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

various types of fermented products

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. Ferment product

1.1 Sanitise maturation area according to workplace requirements

1.2 Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements

1.3 Space product according to product and manufacturer's specifications

1.4 Monitor maturation process regularly and take appropriate corrective action according to product specifications

1.5 Smoke product if required by product specifications

1.6 Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements

2. Finish maturation process

2.1 Store product according to product specifications

2.2 Identify and stack product according to product specifications and workplace requirements

Candidates must prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

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

demonstrate familiarity with the regulatory requirements related to fermenting product

apply relevant workplace health and safety requirements

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

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant workplace health and safety requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

various types of fermented products

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
Sanitise maturation area according to workplace requirements 
Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements 
Space product according to product and manufacturer's specifications 
Monitor maturation process regularly and take appropriate corrective action according to product specifications 
Smoke product if required by product specifications 
Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements 
Store product according to product specifications 
Identify and stack product according to product specifications and workplace requirements 

Forms

Assessment Cover Sheet

AMPS314 - Ferment and mature product
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

AMPS314 - Ferment and mature product

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: