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

AMPA2071 Mapping and Delivery Guide
Pack meat products

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA2071 - Pack meat products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to pack meat products in accordance with regulatory, workplace and customer requirements.This unit is applicable to workers in a registered meat processing premises such as an abattoir (slaughter floor, offal room, tripe room, boning room), food service operations, wholesale butchery, game meat processing establishment or pet food premises.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 at a rate of packing that meets workplace requirements over a period of time.

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: Check packing area
  • Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.
       
Element: Pack meat product
  • Select product to be packed and check for defects according to customer and workplace requirements
  • Take corrective action according to workplace requirements if product is out-of-specification
  • Handle out-of-specification product according to workplace requirements
  • Select correct packaging materials according to workplace and customer requirements
  • Check packaging for defects in accordance with work instructions
  • Pack and arrange product according to workplace and customer requirements
  • Weigh product according to workplace and regulatory requirements, if this forms part of work instructions
  • Identify food safety hazards associated with packing and minimise them by implementing preventative measures
  • Identify and comply with workplace health and safety requirements for packing, including safe manual handling
  • Label packed product according to workplace requirements, if this forms part of work instructions
       


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. Check packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

2. Pack meat product

2.1 Select product to be packed and check for defects according to customer and workplace requirements

2.2 Take corrective action according to workplace requirements if product is out-of-specification

2.3 Handle out-of-specification product according to workplace requirements

2.4 Select correct packaging materials according to workplace and customer requirements

2.5 Check packaging for defects in accordance with work instructions

2.6 Pack and arrange product according to workplace and customer requirements

2.7 Weigh product according to workplace and regulatory requirements, if this forms part of work instructions

2.8 Identify food safety hazards associated with packing and minimise them by implementing preventative measures

2.9 Identify and comply with workplace health and safety requirements for packing, including safe manual handling

2.10 Label packed product according to workplace requirements, if this forms part of work instructions

The candidate must pack meat products in accordance with regulatory, workplace and customer requirements.

The candidate must:

demonstrate the inspection and selection of meat products prior to packaging

select and blend meat cuts and trimmings to meet customer specifications (where appropriate)

pack and arrange product to workplace, customer and regulatory requirements

accurately weigh a variety of products

inspect packaging for defects and take appropriate action

comply with workplace health and safety requirements for packing including safe handling

use communication skills relevant to work instructions

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

how a variety of products may need to be arranged for packing

relevant labelling requirements

requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

packaging requirements for the range of meat products to be packaged

workplace, customer and regulatory requirements related to packing products


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. Check packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

2. Pack meat product

2.1 Select product to be packed and check for defects according to customer and workplace requirements

2.2 Take corrective action according to workplace requirements if product is out-of-specification

2.3 Handle out-of-specification product according to workplace requirements

2.4 Select correct packaging materials according to workplace and customer requirements

2.5 Check packaging for defects in accordance with work instructions

2.6 Pack and arrange product according to workplace and customer requirements

2.7 Weigh product according to workplace and regulatory requirements, if this forms part of work instructions

2.8 Identify food safety hazards associated with packing and minimise them by implementing preventative measures

2.9 Identify and comply with workplace health and safety requirements for packing, including safe manual handling

2.10 Label packed product according to workplace requirements, if this forms part of work instructions

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
Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions. 
Select product to be packed and check for defects according to customer and workplace requirements 
Take corrective action according to workplace requirements if product is out-of-specification 
Handle out-of-specification product according to workplace requirements 
Select correct packaging materials according to workplace and customer requirements 
Check packaging for defects in accordance with work instructions 
Pack and arrange product according to workplace and customer requirements 
Weigh product according to workplace and regulatory requirements, if this forms part of work instructions 
Identify food safety hazards associated with packing and minimise them by implementing preventative measures 
Identify and comply with workplace health and safety requirements for packing, including safe manual handling 
Label packed product according to workplace requirements, if this forms part of work instructions 

Forms

Assessment Cover Sheet

AMPA2071 - Pack meat products
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

AMPA2071 - Pack meat products

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: