Assessor Resource

AMPX301
Assess product in chillers

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the skills and knowledge required to manage product in chillers, in terms of specifications and hygienic storage.

This unit is applicable to supervisors and Quality Assurance (QA) staff responsible for managing, assessing and monitoring product in chillers.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

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.

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. Assess meat colour, fat colour and marbling

1.1 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range

2. Ensure cleaning program is followed

2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met

2.2 Set up and follow cleaning schedule for daily, weekly or regular fumigation

3. Monitor chiller temperature

3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements

3.2 Maintain chiller temperature to ensure product safety and meet product specifications

3.3 Correct changes to temperature to maintain product specifications

4. Monitor product handling and identification

4.1 Identify and label products in accordance with product specification, customer and workplace requirements

4.2 Confirm customer requirements to determine delivery arrangements

4.3 Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements

4.4 Complete product order documentation

Candidates must be observed assessing products in chillers.

The candidate must:

assess meat colour, fat colour and marbling

ensure the chiller cleaning program is followed

monitor chiller temperature

monitor product handling and identification

apply mathematical concepts to monitoring procedures (e.g. temperature checks and adjustments)

apply relevant communication skills

assess carcases according to workplace and regulatory requirements

complete documentation, including accurate and legible labelling

identify and apply relevant workplace health and safety requirements

identify product chiller requirements

identify product health and hygiene requirements

use available technology to record, gather and interpret product-monitoring data

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

the carcase grading system employed in an enterprise

product transfer and storage methods

the process involved in assessing chillers in the workplace

product quality monitoring processes

the importance of fat depth, marbling, carcase colour and other grading parameters

rejection procedures

Assessment must be conducted in an operating meat processing enterprise.

As a minimum, the following three forms of evidence must be used:

Workplace Referee report

Knowledge test

Assessor observation of performance on the job

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. Assess meat colour, fat colour and marbling

1.1 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range

2. Ensure cleaning program is followed

2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met

2.2 Set up and follow cleaning schedule for daily, weekly or regular fumigation

3. Monitor chiller temperature

3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements

3.2 Maintain chiller temperature to ensure product safety and meet product specifications

3.3 Correct changes to temperature to maintain product specifications

4. Monitor product handling and identification

4.1 Identify and label products in accordance with product specification, customer and workplace requirements

4.2 Confirm customer requirements to determine delivery arrangements

4.3 Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements

4.4 Complete product order documentation

Candidates must be observed assessing products in chillers.

The candidate must:

assess meat colour, fat colour and marbling

ensure the chiller cleaning program is followed

monitor chiller temperature

monitor product handling and identification

apply mathematical concepts to monitoring procedures (e.g. temperature checks and adjustments)

apply relevant communication skills

assess carcases according to workplace and regulatory requirements

complete documentation, including accurate and legible labelling

identify and apply relevant workplace health and safety requirements

identify product chiller requirements

identify product health and hygiene requirements

use available technology to record, gather and interpret product-monitoring data

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

the carcase grading system employed in an enterprise

product transfer and storage methods

the process involved in assessing chillers in the workplace

product quality monitoring processes

the importance of fat depth, marbling, carcase colour and other grading parameters

rejection procedures

Assessment must be conducted in an operating meat processing enterprise.

As a minimum, the following three forms of evidence must be used:

Workplace Referee report

Knowledge test

Assessor observation of performance on the job

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
Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range 
Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met 
Set up and follow cleaning schedule for daily, weekly or regular fumigation 
Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements 
Maintain chiller temperature to ensure product safety and meet product specifications 
Correct changes to temperature to maintain product specifications 
Identify and label products in accordance with product specification, customer and workplace requirements 
Confirm customer requirements to determine delivery arrangements 
Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements 
Complete product order documentation 

Forms

Assessment Cover Sheet

AMPX301 - Assess product in chillers
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:

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Date:

Assessment Record Sheet

AMPX301 - Assess product in chillers

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: