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

AMPA3033 Mapping and Delivery Guide
Bed dress carcase

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3033 - Bed dress carcase
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to bed dress cattle, deer or buffalo.This unit is applicable to slaughter floors where hide pullers are not used and the hide is removed while the carcase is lying in a cradle. This unit may also cover bed dressing of buffalo and other large species of animals processed for either human consumption or pet food.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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 meat processing plant.

Competency must be demonstrated at normal production speed.

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: Position carcase
  • Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.
  • Position carcase in accordance with workplace health and safety requirements.
       
Element: Complete opening cuts
  • Perform opening cuts in accordance with workplace requirements.
  • Identify and meet workplace health and safety requirements.
  • Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.
  • Flank carcase with both left and right sides split from the flank to the shoulder area.
  • Carefully make opening cuts around both forelegs with incision from pit to hock.
  • Clear hide from both forelegs in accordance with workplace procedures.
  • Open hide to the neck along the length of the brisket.
  • Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.
       
Element: Remove hide
  • Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.
  • Dispose of hide in accordance with workplace requirements.
  • Perform all operations in accordance with workplace health and safety requirements.
       


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. Position carcase

1.1 Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.

1.2 Position carcase in accordance with workplace health and safety requirements.

2 Complete opening cuts

2.1 Perform opening cuts in accordance with workplace requirements.

2.2 Identify and meet workplace health and safety requirements.

2.3 Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

2.4 Flank carcase with both left and right sides split from the flank to the shoulder area.

2.5 Carefully make opening cuts around both forelegs with incision from pit to hock.

2.6 Clear hide from both forelegs in accordance with workplace procedures.

2.7 Open hide to the neck along the length of the brisket.

2.8 Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.

3 Remove hide

3.1 Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.

3.2 Dispose of hide in accordance with workplace requirements.

3.3 Perform all operations in accordance with workplace health and safety requirements.

The candidate must bed dress cattle, deer or buffalo.

The candidate must:

position carcase correctly in the cradle

remove hide without damage to hide or carcase

bed dress carcase according to work instructions

work with bed dressing partner to remove hide smoothly and safely (where applicable)

apply relevant workplace health and safety and regulatory requirements

operate, clean and maintain equipment according to workplace requirements

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

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

general economic impact of nicked, soiled or damaged hide and scored meat

importance of correctly placing carcase in cradle

relevant work instructions

relevant workplace health and safety and regulatory requirements

general anatomy of carcase relevant to the task

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. Position carcase

1.1 Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.

1.2 Position carcase in accordance with workplace health and safety requirements.

2 Complete opening cuts

2.1 Perform opening cuts in accordance with workplace requirements.

2.2 Identify and meet workplace health and safety requirements.

2.3 Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

2.4 Flank carcase with both left and right sides split from the flank to the shoulder area.

2.5 Carefully make opening cuts around both forelegs with incision from pit to hock.

2.6 Clear hide from both forelegs in accordance with workplace procedures.

2.7 Open hide to the neck along the length of the brisket.

2.8 Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.

3 Remove hide

3.1 Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.

3.2 Dispose of hide in accordance with workplace requirements.

3.3 Perform all operations in accordance with workplace health and safety requirements.

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
Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements. 
Position carcase in accordance with workplace health and safety requirements. 
Perform opening cuts in accordance with workplace requirements. 
Identify and meet workplace health and safety requirements. 
Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing. 
Flank carcase with both left and right sides split from the flank to the shoulder area. 
Carefully make opening cuts around both forelegs with incision from pit to hock. 
Clear hide from both forelegs in accordance with workplace procedures. 
Open hide to the neck along the length of the brisket. 
Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket. 
Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase. 
Dispose of hide in accordance with workplace requirements. 
Perform all operations in accordance with workplace health and safety requirements. 

Forms

Assessment Cover Sheet

AMPA3033 - Bed dress carcase
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

AMPA3033 - Bed dress carcase

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: