Assessor Resource

AMPX213
Despatch meat product

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to place orders at a despatch point and loading products into transportation.

This unit is applicable to workers in smallgoods manufacturers and meat establishments, which deliver meat and meat products to customers, including restaurants.

This unit must be delivered using Australian meat industry standards and regulations.

All work should be carried out to comply with workplace procedures, regulatory requirements and hygiene standards.

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. Arrange and consolidate orders

1.1 Consolidate orders picked from separate areas

1.2 Place products and/or batches in correct despatch area

1.3 Acquire information about despatch scheduling requirements

1.4 Arrange and secure products

1.5 Store product in despatch area according to schedule

1.6 Use correct methods for efficient and safe loading

2. Loadout product

2.1 Transport product to loadout according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and workplace requirements

2.2 Load product is loaded according to workplace health and safety, hygiene, QA and workplace production requirements

2.3 Document and record products according to workplace and production requirements

2.4 Complete product loadout is completed according to workplace health and safety S, QA, and workplace requirements

3. Maintain clean holding rooms

3.1 Maintain holding rooms to workplace, regulatory, and hygiene and sanitation requirements

The candidate must be observed placing orders at a despatch point and loading products into transport.

The candidate must:

identify species and various meat products for storage

handle product according to hygiene requirements

monitor refrigerated temperature on a regular basis

rotate stock

apply relevant communication and mathematical skills

arrange and consolidate orders to customer and workplace requirements

record information accurately and legibly

seek advice where necessary from relevant sources when working with new products, technology or changes in work practices

use correct manual handling techniques for transferring product to storage facilities

maintain clean holding rooms

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

storage requirements for products

recording procedures for loadout of product

regulatory requirements related to storage and handling of product

temperatures for storage of meat products

workplace requirements for despatch of meat

appropriate storage facilities for individual products

Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.

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

The following 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. Arrange and consolidate orders

1.1 Consolidate orders picked from separate areas

1.2 Place products and/or batches in correct despatch area

1.3 Acquire information about despatch scheduling requirements

1.4 Arrange and secure products

1.5 Store product in despatch area according to schedule

1.6 Use correct methods for efficient and safe loading

2. Loadout product

2.1 Transport product to loadout according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and workplace requirements

2.2 Load product is loaded according to workplace health and safety, hygiene, QA and workplace production requirements

2.3 Document and record products according to workplace and production requirements

2.4 Complete product loadout is completed according to workplace health and safety S, QA, and workplace requirements

3. Maintain clean holding rooms

3.1 Maintain holding rooms to workplace, regulatory, and hygiene and sanitation requirements

The candidate must be observed placing orders at a despatch point and loading products into transport.

The candidate must:

identify species and various meat products for storage

handle product according to hygiene requirements

monitor refrigerated temperature on a regular basis

rotate stock

apply relevant communication and mathematical skills

arrange and consolidate orders to customer and workplace requirements

record information accurately and legibly

seek advice where necessary from relevant sources when working with new products, technology or changes in work practices

use correct manual handling techniques for transferring product to storage facilities

maintain clean holding rooms

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

storage requirements for products

recording procedures for loadout of product

regulatory requirements related to storage and handling of product

temperatures for storage of meat products

workplace requirements for despatch of meat

appropriate storage facilities for individual products

Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.

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

The following 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
Consolidate orders picked from separate areas 
Place products and/or batches in correct despatch area 
Acquire information about despatch scheduling requirements 
Arrange and secure products 
Store product in despatch area according to schedule 
Use correct methods for efficient and safe loading 
Transport product to loadout according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and workplace requirements 
Load product is loaded according to workplace health and safety, hygiene, QA and workplace production requirements 
Document and record products according to workplace and production requirements 
Complete product loadout is completed according to workplace health and safety S, QA, and workplace requirements 
Maintain holding rooms to workplace, regulatory, and hygiene and sanitation requirements 
Consolidate orders picked from separate areas 
Place products and/or batches in correct despatch area 
Acquire information about despatch scheduling requirements 
Arrange and secure products 
Store product in despatch area according to schedule 
Use correct methods for efficient and safe loading 
Transport product to loadout according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and workplace requirements 
Load product is loaded according to workplace health and safety, hygiene, QA and workplace production requirements 
Document and record products according to workplace and production requirements 
Complete product loadout is completed according to workplace health and safety S, QA, and workplace requirements 
Maintain holding rooms to workplace, regulatory, and hygiene and sanitation requirements 

Forms

Assessment Cover Sheet

AMPX213 - Despatch meat 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

AMPX213 - Despatch meat 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: