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

AMPA3068 Mapping and Delivery Guide
Prepare and despatch meat products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3068 - Prepare and despatch meat products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to assemble the product for despatch, supervise the preparation of the order, manage preparation of documentation and ensure regulatory requirements are met.This unit is appropriate for all sectors of the meat industry where product is despatched.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 the workplace under normal production conditions.

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: Identify product required for meat product orders
  • Identify and label products in accordance with trade descriptions
  • Identify products in accordance with company requirements
       
Element: Check customer requirements for delivery of order
  • Confirm customer requirements to determine product order delivery arrangements
  • Check customer requirements to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements
  • Confirm temperature and storage requirements for product order and arrange in accordance with workplace requirements
       
Element: Arrange orders
  • Identify products for an order and confirm chiller location
  • Assemble product and check against documentation to ensure correct order is sent out
  • Prepare meat orders in accordance with workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements
  • Identify cartons and/or carcases unsuitable for loadout and take appropriate action
       
Element: Complete documentation
  • Correctly complete despatch documentation either manually or electronically to workplace and regulatory 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. Identify product required for meat product orders

1.1 Identify and label products in accordance with trade descriptions

1.2 Identify products in accordance with company requirements

2. Check customer requirements for delivery of order

2.1 Confirm customer requirements to determine product order delivery arrangements

2.2 Check customer requirements to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements

2.3 Confirm temperature and storage requirements for product order and arrange in accordance with workplace requirements

3. Arrange orders

3.1 Identify products for an order and confirm chiller location

3.2 Assemble product and check against documentation to ensure correct order is sent out

3.3 Prepare meat orders in accordance with workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements

3.4 Identify cartons and/or carcases unsuitable for loadout and take appropriate action

4. Complete documentation

4.1 Correctly complete despatch documentation either manually or electronically to workplace and regulatory requirements

The candidate must assemble the product for despatch, supervise the preparation of the order, manage preparation of documentation and ensure regulatory requirements are met.

The candidate must:

consistently and accurately identify and select products

read and interpret customer specifications to check accuracy of product selection

interpret and apply specified temperature and storage requirements

identify defective product and take appropriate action

follow relevant regulatory, workplace health and safety, and workplace requirements

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs) to read and interpret customer specifications, confirm correct temperatures and complete required documentation.

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

types of cartons and carcases which are unsuitable for loadout

export and domestic regulatory requirements related to the despatch of meat products

procedures to deal with contingencies

relevant security arrangements

temperature requirements for despatch of product

work instruction for preparing and despatching meat 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. Identify product required for meat product orders

1.1 Identify and label products in accordance with trade descriptions

1.2 Identify products in accordance with company requirements

2. Check customer requirements for delivery of order

2.1 Confirm customer requirements to determine product order delivery arrangements

2.2 Check customer requirements to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements

2.3 Confirm temperature and storage requirements for product order and arrange in accordance with workplace requirements

3. Arrange orders

3.1 Identify products for an order and confirm chiller location

3.2 Assemble product and check against documentation to ensure correct order is sent out

3.3 Prepare meat orders in accordance with workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements

3.4 Identify cartons and/or carcases unsuitable for loadout and take appropriate action

4. Complete documentation

4.1 Correctly complete despatch documentation either manually or electronically to workplace and regulatory 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
Identify and label products in accordance with trade descriptions 
Identify products in accordance with company requirements 
Confirm customer requirements to determine product order delivery arrangements 
Check customer requirements to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements 
Confirm temperature and storage requirements for product order and arrange in accordance with workplace requirements 
Identify products for an order and confirm chiller location 
Assemble product and check against documentation to ensure correct order is sent out 
Prepare meat orders in accordance with workplace health and safety, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements 
Identify cartons and/or carcases unsuitable for loadout and take appropriate action 
Correctly complete despatch documentation either manually or electronically to workplace and regulatory requirements 

Forms

Assessment Cover Sheet

AMPA3068 - Prepare and despatch 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

AMPA3068 - Prepare and despatch 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: