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

AMPA3040 Mapping and Delivery Guide
Operate brisket cutter or saw

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3040 - Operate brisket cutter or saw
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to cut the brisket prior to evisceration using a pneumatic cutter, saw or any other mechanical aid.This unit is applicable to workers opening the brisket prior to evisceration.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.

Competency must be demonstrated in an operating meat processing plant or facility at normal production speed.

Assessment must occur in a registered meat processing plant or facility.

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: Prepare, clean and maintain equipment
  • Complete pre-operational checks of equipment according to workplace requirements
  • Perform routine cleaning, sterilisation and maintenance in accordance with work instructions
       
Element: Operate brisket saw or scissors
  • Position brisket saw or scissors in the score mark at the top of the brisket in accordance with work instructions
  • Follow score mark to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs, in accordance with work instructions
  • Identify and comply with workplace health and safety requirements
  • Follow corrective action procedures in accordance with 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. Prepare, clean and maintain equipment

1.1 Complete pre-operational checks of equipment according to workplace requirements

1.2 Perform routine cleaning, sterilisation and maintenance in accordance with work instructions

2. Operate brisket saw or scissors

2.1 Position brisket saw or scissors in the score mark at the top of the brisket in accordance with work instructions

2.2 Follow score mark to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs, in accordance with work instructions

2.3 Identify and comply with workplace health and safety requirements

2.4 Follow corrective action procedures in accordance with work instructions

The candidate must cut the brisket prior to evisceration using a pneumatic cutter, saw or any other mechanical aid.

The candidate must:

maintain, clean and sterilise brisket saw, cutter or scissors in accordance with work instructions

cut brisket correctly in accordance with work instruction

apply relevant regulatory requirements

report equipment faults to supervisor in accordance with workplace requirements

take corrective action as required

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

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

corrective action if contamination or cross-contamination of the carcase occurs

workplace health and safety requirements related to operating brisket saw, cutter or scissors

operation of brisket saw, cutter or scissors

potential sources of contamination or cross-contamination

relevant regulatory 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. Prepare, clean and maintain equipment

1.1 Complete pre-operational checks of equipment according to workplace requirements

1.2 Perform routine cleaning, sterilisation and maintenance in accordance with work instructions

2. Operate brisket saw or scissors

2.1 Position brisket saw or scissors in the score mark at the top of the brisket in accordance with work instructions

2.2 Follow score mark to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs, in accordance with work instructions

2.3 Identify and comply with workplace health and safety requirements

2.4 Follow corrective action procedures in accordance with 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
Complete pre-operational checks of equipment according to workplace requirements 
Perform routine cleaning, sterilisation and maintenance in accordance with work instructions 
Position brisket saw or scissors in the score mark at the top of the brisket in accordance with work instructions 
Follow score mark to the base of the brisket using the brisket saw or cutter with no damage to the rib cavity or internal organs, in accordance with work instructions 
Identify and comply with workplace health and safety requirements 
Follow corrective action procedures in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3040 - Operate brisket cutter or saw
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

AMPA3040 - Operate brisket cutter or saw

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: