Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPA2014 Mapping and Delivery Guide
Trim pig pre evisceration

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA2014 - Trim pig pre evisceration
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to trim pig carcases prior to evisceration.This unit is applicable to abattoirs and game processing plants.All work should be carried out to comply with workplace and hygiene requirements. 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.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessment must occur in the workplace under normal production conditions.

Competency must be demonstrated at chain speed.

As 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.

Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Remove hair, ears, eyelids and snout
  • Correctly shave carcase and remove ears, eyelids and snout according to workplace requirements
  • Undertake work in accordance with workplace health and safety requirements
  • Remove ears, eyelids and snout without contamination or cross-contamination in accordance with hygiene and sanitation requirements
       


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. Remove hair, ears, eyelids and snout

1.1 Correctly shave carcase and remove ears, eyelids and snout according to workplace requirements

1.2 Undertake work in accordance with workplace health and safety requirements

1.3 Remove ears, eyelids and snout without contamination or cross-contamination in accordance with hygiene and sanitation requirements

The candidate must trim pig carcases prior to evisceration.

The candidate must:

shave and remove ears, eyelids, snout and trotters in accordance with workplace and workplace health and safety requirements

apply relevant regulatory requirements

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

the purpose of a pre-evisceration trim

the quality implications of an incorrect trim

the work instruction for the pre-evisceration trim

relevant regulatory requirements

possible sources of contamination and cross-contamination and methods used to avoid these situations


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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. Remove hair, ears, eyelids and snout

1.1 Correctly shave carcase and remove ears, eyelids and snout according to workplace requirements

1.2 Undertake work in accordance with workplace health and safety requirements

1.3 Remove ears, eyelids and snout without contamination or cross-contamination in accordance with hygiene and sanitation requirements

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
Correctly shave carcase and remove ears, eyelids and snout according to workplace requirements 
Undertake work in accordance with workplace health and safety requirements 
Remove ears, eyelids and snout without contamination or cross-contamination in accordance with hygiene and sanitation requirements 

Forms

Assessment Cover Sheet

AMPA2014 - Trim pig pre evisceration
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

AMPA2014 - Trim pig pre evisceration

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: