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

AMPA2176 Mapping and Delivery Guide
Transport meat and meat products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA2176 - Transport meat and meat products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to transport meat and/or meat products. It relates to the transportation of meat where the transport operator has physical contact with meat.This unit is applicable to the transport of meat products by truck.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.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.

Competency must be demonstrated utilising trucks usually used for delivery.

Assessment must occur in the workplace under normal despatch and delivery conditions.

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: Prepare to transport food
  • Inspect vehicles and containers or receptacles used to transport food and ensure they are appropriate for use
  • Prepare vehicles and containers or receptacles used to transport food for use
  • Load and secure food as required, according to product requirements and workplace safety and regulatory requirements
       
Element: Transport food
  • Monitor and control food safety hazards as required by the food safety program to ensure that food safety is maintained during transport
  • Where food safety control requirements are not met, promptly report non-conformance and take corrective action
  • Unload food as required according to product requirements and workplace procedures
  • Record food safety information to meet the requirements of the food safety program
       


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. Prepare to transport food

1.1 Inspect vehicles and containers or receptacles used to transport food and ensure they are appropriate for use

1.2 Prepare vehicles and containers or receptacles used to transport food for use

1.3 Load and secure food as required, according to product requirements and workplace safety and regulatory requirements

2. Transport food

2.1 Monitor and control food safety hazards as required by the food safety program to ensure that food safety is maintained during transport

2.2 Where food safety control requirements are not met, promptly report non-conformance and take corrective action

2.3 Unload food as required according to product requirements and workplace procedures

2.4 Record food safety information to meet the requirements of the food safety program

The candidate must transport meat and/or meat products.

The candidate must:

prepare to transport food, including:

confirming that food holding containers or receptacles meet workplace hygiene standards

confirming that equipment used to maintain the required environment during transport is ready for use

food parameters (including temperature, loading and unloading areas, and containers and receptacles) are met prior to loading, transporting and unloading

confirming vehicle and associated equipment are ready to transport food

load and unload food as required by work responsibility by following procedures to ensure that food is loaded and unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items

maintain work area and vehicles in a tidy state to meet workplace requirements

transport food safely

observe relevant workplace health and safety requirements

locate and follow workplace information relating to food safety responsibilities

identify and implement the methods and procedures used to control food safety hazards

monitor food safety hazards as required by workplace requirements

record results of monitoring and maintain records as required by the food safety program

report non-conformance and/or unusual circumstances which could affect food safety

take appropriate corrective action in response to failure to meet food safety requirements as required by workplace procedures

undertake record-keeping responsibilities relating to food safety

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

use work instructions to find advice on food safety responsibilities relating to own work

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

characteristics of food transported as they affect loading and handling of food and the potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported

procedures and responsibilities for food safety relating to own work

non-conformance and/or unusual circumstances which could affect food safety

microbiological, physical and chemical hazards that can occur when loading, transporting and unloading food, including the types of hazards likely to occur, the conditions under which they occur and possible consequences

environmental conditions necessary to maintain food safety

methods and procedures used to control food safety hazards

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. Prepare to transport food

1.1 Inspect vehicles and containers or receptacles used to transport food and ensure they are appropriate for use

1.2 Prepare vehicles and containers or receptacles used to transport food for use

1.3 Load and secure food as required, according to product requirements and workplace safety and regulatory requirements

2. Transport food

2.1 Monitor and control food safety hazards as required by the food safety program to ensure that food safety is maintained during transport

2.2 Where food safety control requirements are not met, promptly report non-conformance and take corrective action

2.3 Unload food as required according to product requirements and workplace procedures

2.4 Record food safety information to meet the requirements of the food safety program

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
Inspect vehicles and containers or receptacles used to transport food and ensure they are appropriate for use 
Prepare vehicles and containers or receptacles used to transport food for use 
Load and secure food as required, according to product requirements and workplace safety and regulatory requirements 
Monitor and control food safety hazards as required by the food safety program to ensure that food safety is maintained during transport 
Where food safety control requirements are not met, promptly report non-conformance and take corrective action 
Unload food as required according to product requirements and workplace procedures 
Record food safety information to meet the requirements of the food safety program 

Forms

Assessment Cover Sheet

AMPA2176 - Transport meat and 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

AMPA2176 - Transport meat and 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: