Assessor Resource

AMPX401
Monitor meat preservation process

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the skills and knowledge required to monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.

This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation.

All work is carried out to comply with product specifications, customer requirements and workplace procedures.

This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

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

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. Overview the meat preservation process

1.1 Identify and explain types of preservation processes used by the meat industry

1.2 Identify meat quality required for preservation processes according to customer and workplace requirements

1.3 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

2. Monitor the meat preservation process

2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points

2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times

2.4 Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements

The candidate must monitor the meat preservation process on at least three separate occasions.

The candidate must demonstrate ability to:

identify critical control points in the meat preservation process

prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and self-directed research

determine and implement corrective action

identify and apply relevant workplace health and safety requirements

interpret monitoring data and identify out-of-specification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report non-conformances to appropriate personnel

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

the criteria for rejected, reprocessed or recalled product

the process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene during the preservation process

relevant procedures for ensuring the preserved meat product is safe and fit for human consumption

rejection and recall procedures

the impact of the preservation process on product quality, including eating quality

current regulatory requirements relating to the preservation of meat and meat products

the appropriate Australian Standard and regulatory requirements

Competency must be demonstrated while monitoring a commercial meat preservation operation.

Assessment of application of reject and recall procedures may involve a simulated monitoring role for the trainee.

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

All evidence must be collected in the context of current Australian meat industry standards and regulations.

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. Overview the meat preservation process

1.1 Identify and explain types of preservation processes used by the meat industry

1.2 Identify meat quality required for preservation processes according to customer and workplace requirements

1.3 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

2. Monitor the meat preservation process

2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points

2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times

2.4 Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements

The candidate must monitor the meat preservation process on at least three separate occasions.

The candidate must demonstrate ability to:

identify critical control points in the meat preservation process

prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and self-directed research

determine and implement corrective action

identify and apply relevant workplace health and safety requirements

interpret monitoring data and identify out-of-specification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report non-conformances to appropriate personnel

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

the criteria for rejected, reprocessed or recalled product

the process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene during the preservation process

relevant procedures for ensuring the preserved meat product is safe and fit for human consumption

rejection and recall procedures

the impact of the preservation process on product quality, including eating quality

current regulatory requirements relating to the preservation of meat and meat products

the appropriate Australian Standard and regulatory requirements

Competency must be demonstrated while monitoring a commercial meat preservation operation.

Assessment of application of reject and recall procedures may involve a simulated monitoring role for the trainee.

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

All evidence must be collected in the context of current Australian meat industry standards and regulations.

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
Identify and explain types of preservation processes used by the meat industry 
Identify meat quality required for preservation processes according to customer and workplace requirements 
Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements 
Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements 
Regularly monitor equipment or processes involved in the preservation process at critical control points 
Monitor and follow procedures to ensure quality and hygiene of products at all times 
Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements 
Identify and explain types of preservation processes used by the meat industry 
Identify meat quality required for preservation processes according to customer and workplace requirements 
Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements 
Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements 
Regularly monitor equipment or processes involved in the preservation process at critical control points 
Monitor and follow procedures to ensure quality and hygiene of products at all times 
Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements 

Forms

Assessment Cover Sheet

AMPX401 - Monitor meat preservation process
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

AMPX401 - Monitor meat preservation process

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: