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

AMPA2068 Mapping and Delivery Guide
Inspect meat for defects

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA2068 - Inspect meat for defects
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing or further processing.This unit is applicable to workers packing meat and offal in abattoirs, boning rooms, knackeries and wild game processing establishments as well as those unpacking and/or inspecting meat prior to further processing.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 a registered processing plant or establishment.

Competency must be demonstrated at normal speed of production.

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

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: Inspect meat cuts for defects
  • Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising
  • Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming
  • Promptly report consistent contamination problems to the supervisor
       
Element: Identify meat that is outside specifications
  • Identify and trim out-of-specification meat or return to trimmer for re-working
       


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. Inspect meat cuts for defects

1.1 Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising

1.2 Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming

1.3 Promptly report consistent contamination problems to the supervisor

2. Identify meat that is outside specifications

2.1 Identify and trim out-of-specification meat or return to trimmer for re-working

The candidate must routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing or further processing.

The candidate must:

trim product free of defects in accordance with workplace requirements (where laid down in the employee's work instructions)

inspect cuts for defects to workplace requirements

follow the dropped meat policy

identify trim out-of-specification meat

detect contamination including ingesta, excreta, rail dust, grease, bruising, bone chips and fibres

deal with contaminated meat cuts promptly to ensure segregation from meat to be packaged or further processed

communicate with trimmers and/or supervisors regarding defect problems as needed and accept feedback

dispose of contaminated trimmings into inedible product tubs

apply relevant regulatory requirements

observe relevant workplace health and safety requirements

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

nature and types of contaminants

results of allowing contaminated meat to be packaged or further processed

results of allowing out-of-specification cuts to be packaged or further processed

workplace requirements for reporting consistent or repeated contamination of cuts or cuts out-of-specification

relevant regulatory requirements

relevant workplace health and safety requirements

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. Inspect meat cuts for defects

1.1 Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising

1.2 Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming

1.3 Promptly report consistent contamination problems to the supervisor

2. Identify meat that is outside specifications

2.1 Identify and trim out-of-specification meat or return to trimmer for re-working

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 types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising 
Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming 
Promptly report consistent contamination problems to the supervisor 
Identify and trim out-of-specification meat or return to trimmer for re-working 

Forms

Assessment Cover Sheet

AMPA2068 - Inspect meat for defects
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

AMPA2068 - Inspect meat for defects

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: