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

AMPA3072 Mapping and Delivery Guide
Perform carcase Meat Hygiene Assessment

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3072 - Perform carcase Meat Hygiene Assessment
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to monitor carcase hygiene.This unit is applicable to workers monitoring carcase hygiene either on the slaughter floor or performing a pre-boning carcase assessment at either integrated or independent boning rooms.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 take place in a meat processing plant under real working conditions.

Competency must be demonstrated while complying with:

Australian Government - Agriculture and/or state meat authority regulations

company procedures

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: Monitor carcase product
  • Select samples for assessment according to the approved sampling plan for sample size and frequency
  • Conduct assessment utilising appropriate facilities, lighting and time
  • Monitor carcases for defects according to the agreed criteria and classification
  • Scan carcases using the approved scanning lines
  • Record defects accurately using the correct forms or electronic system
  • Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements
  • Monitor carcases according to the workplace requirements for hygiene and sanitation, and workplace health and safety
       


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. Monitor carcase product

1.1 Select samples for assessment according to the approved sampling plan for sample size and frequency

1.2 Conduct assessment utilising appropriate facilities, lighting and time

1.3 Monitor carcases for defects according to the agreed criteria and classification

1.4 Scan carcases using the approved scanning lines

1.5 Record defects accurately using the correct forms or electronic system

1.6 Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements

1.7 Monitor carcases according to the workplace requirements for hygiene and sanitation, and workplace health and safety

The candidate must monitor carcase hygiene.

The candidate must:

instigate corrective actions when appropriate

monitor product for defects according to the MHA program

calculate defect ratings

record the monitoring results accurately

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

apply relevant regulatory and workplace requirements

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

how carcase monitoring is to be undertaken

how defect ratings are detected

hygiene and sanitation requirements when monitoring product

workplace health and safety requirements when monitoring product

types of defects to be identified on carcase product

when and how corrective actions are to be taken in response to monitoring outcomes

how the approved sample plan is implemented for product monitoring

classification of defects

purpose of an MHA program

relevant regulatory and workplace 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. Monitor carcase product

1.1 Select samples for assessment according to the approved sampling plan for sample size and frequency

1.2 Conduct assessment utilising appropriate facilities, lighting and time

1.3 Monitor carcases for defects according to the agreed criteria and classification

1.4 Scan carcases using the approved scanning lines

1.5 Record defects accurately using the correct forms or electronic system

1.6 Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements

1.7 Monitor carcases according to the workplace requirements for hygiene and sanitation, and workplace health and safety

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
Select samples for assessment according to the approved sampling plan for sample size and frequency 
Conduct assessment utilising appropriate facilities, lighting and time 
Monitor carcases for defects according to the agreed criteria and classification 
Scan carcases using the approved scanning lines 
Record defects accurately using the correct forms or electronic system 
Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements 
Monitor carcases according to the workplace requirements for hygiene and sanitation, and workplace health and safety 

Forms

Assessment Cover Sheet

AMPA3072 - Perform carcase Meat Hygiene Assessment
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

AMPA3072 - Perform carcase Meat Hygiene Assessment

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: