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

AMPA2083 Mapping and Delivery Guide
Bone head

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA2083 - Bone head
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to remove recoverable meat from a head (including but not limited to cheek meat).This unit is applicable to workers recovering head meat in excess of exterior cheek meat. This work usually (but not always) involves removing meat from the outside of the upper and lower jaws and inside the lower jaw, jaw sockets and atlanta bone area.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 of skills must occur in an operating meat processing plant.

Competency must be demonstrated under normal production conditions and at normal speed of production 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: Identify steps in head dressing
  • Identify and explain steps in head dressing to workplace requirements and customer specifications
  • Identify sources of potential contamination
  • Identify types of head meat for recovery according to workplace requirements
  • Identify and explain specific hygiene and sanitation requirements for work instructions
  • Clean and sterilise equipment to workplace requirements
  • Identify and follow workplace health and safety requirements
  • Bone head according to workplace requirements
  • Bone head to maximise yield
       


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. Identify steps in head dressing

1.1 Identify and explain steps in head dressing to workplace requirements and customer specifications

1.2 Identify sources of potential contamination

1.3 Identify types of head meat for recovery according to workplace requirements

1.4 Identify and explain specific hygiene and sanitation requirements for work instructions

2. Bone head

2.1 Clean and sterilise equipment to workplace requirements

2.2 Identify and follow workplace health and safety requirements

2.3 Bone head according to workplace requirements

2.4 Bone head to maximise yield

The candidate must remove recoverable meat from a head (including but not limited to cheek meat).

The candidate must:

identify types of head meat for recovery according to workplace requirements

follow steps in head dressing to workplace requirements and customer specifications

follow specific hygiene and sanitation requirements

clean and sterilise equipment to workplace requirements

follow workplace health and safety requirements

bone head according to workplace requirements

bone head to maximise yield

identify sources of potential contamination

work cleanly to avoid the risks of contamination of the head meat

apply relevant regulatory requirements

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

importance of maximising yield

relevant regulatory requirements

relevant anatomy of head

sources of potential contamination and cross-contamination

head meat to be boned


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. Identify steps in head dressing

1.1 Identify and explain steps in head dressing to workplace requirements and customer specifications

1.2 Identify sources of potential contamination

1.3 Identify types of head meat for recovery according to workplace requirements

1.4 Identify and explain specific hygiene and sanitation requirements for work instructions

2. Bone head

2.1 Clean and sterilise equipment to workplace requirements

2.2 Identify and follow workplace health and safety requirements

2.3 Bone head according to workplace requirements

2.4 Bone head to maximise yield

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 steps in head dressing to workplace requirements and customer specifications 
Identify sources of potential contamination 
Identify types of head meat for recovery according to workplace requirements 
Identify and explain specific hygiene and sanitation requirements for work instructions 
Clean and sterilise equipment to workplace requirements 
Identify and follow workplace health and safety requirements 
Bone head according to workplace requirements 
Bone head to maximise yield 

Forms

Assessment Cover Sheet

AMPA2083 - Bone head
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

AMPA2083 - Bone head

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: