Assessor Resource

AMPX210
Prepare and slice meat cuts

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to prepare and slice meat into finished meat cuts.

This unit is applicable to operators in smallgoods, food services and meat retail businesses where products are prepared for sale.

This unit must be delivered in the context of Australian meat industry standards.

All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards.

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.

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. Slice and trim meat in preparation for sale

1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications

1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

Candidates must be observed preparing and slicing meat into finished cuts.

For meat retailing:

prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.

The candidate must:

demonstrate correct cutting, slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

seek advice from relevant sources when working with new cutting equipment or products

use communication skills appropriate to the task

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

principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat

workplace requirements related to slicing meat

relevant regulatory requirements

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

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 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. Slice and trim meat in preparation for sale

1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications

1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

Candidates must be observed preparing and slicing meat into finished cuts.

For meat retailing:

prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.

The candidate must:

demonstrate correct cutting, slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

seek advice from relevant sources when working with new cutting equipment or products

use communication skills appropriate to the task

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

principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat

workplace requirements related to slicing meat

relevant regulatory requirements

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

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 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
Prepare and slice meat cuts according to workplace requirements and customer specifications 
Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications 
Handle knife safely, hygienically and effectively 
Prepare and slice meat cuts according to workplace requirements and customer specifications 
Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications 
Handle knife safely, hygienically and effectively 

Forms

Assessment Cover Sheet

AMPX210 - Prepare and slice meat cuts
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

AMPX210 - Prepare and slice meat cuts

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: