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

AMPA2042 Mapping and Delivery Guide
Cure and corn product in a meat processing plant

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA2042 - Cure and corn product in a meat processing plant
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to cure and corn product in a meat processing plant.This unit is applicable to workers in boning rooms who are required to operate corning equipment but who do not take responsibility for the whole process including preparing meat cuts, preparing ingredients and brines as well as the corning process. If the worker is responsible for all these duties then the unit AMPX302 Cure and corn product is applicable.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 be conducted in an operating meat processing plant.

Competency must be demonstrated under typical production conditions and at the normal speed of production.

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

workplace demonstration

quiz of underpinning knowledge

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: Process meat
  • Perform pre-operational checks according to workplace requirements
  • Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements
  • Monitor processing regularly
  • Make adjustments to processing as required to achieve product specifications
       
Element: Store meat product
  • Store processed product according to product specifications
       


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. Process meat

1.1 Perform pre-operational checks according to workplace requirements

1.2 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements

1.3 Monitor processing regularly

1.4 Make adjustments to processing as required to achieve product specifications

2. Store meat product

2.1 Store processed product according to product specifications

The candidate must cure and corn product in a meat processing plant.

The candidate must:

activate processing equipment to assess its readiness for operational use

perform running adjustments according to workplace requirements and manufacturer's specifications

operate adjustment tools and equipment correctly

report any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace procedures

apply relevant workplace health and safety and regulatory requirements

use mathematical applications relevant to the task

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

selection criteria for meat for curing or corning process

the meat curing process

the term 'osmosis' in relation to the curing process

effects of curing on shelf life and taste of product

purpose and effect of brine on meat

purpose of correct water temperature and correct additive sequence

purpose and use of processing equipment used in curing and corning products

reasons for pickling to correct pump percentage and yield requirements

safe and correct operation of processing equipment

conditions under which equipment may need adjusting

relevant workplace health and safety and regulatory requirements

procedures for cleaning processing equipment

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. Process meat

1.1 Perform pre-operational checks according to workplace requirements

1.2 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements

1.3 Monitor processing regularly

1.4 Make adjustments to processing as required to achieve product specifications

2. Store meat product

2.1 Store processed product according to product specifications

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
Perform pre-operational checks according to workplace requirements 
Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements 
Monitor processing regularly 
Make adjustments to processing as required to achieve product specifications 
Store processed product according to product specifications 

Forms

Assessment Cover Sheet

AMPA2042 - Cure and corn product in a meat processing plant
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

AMPA2042 - Cure and corn product in a meat processing plant

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: