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

AMPA3087 Mapping and Delivery Guide
Operate tallow processing plant

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA3087 - Operate tallow processing plant
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to produce tallow from rendered meat product.This unit is applicable to workers in rendering plants.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 be conducted in a registered, operating meat rendering plant.

Competency must be demonstrated at the normal rate of production for that rendering plant.

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: Press extracted tallow from cooked meal
  • Monitor flow of cooked waste
  • Operate and monitor presses in accordance with work instructions
  • Identify and comply with workplace health and safety requirements
       
Element: Process tallow
  • Carry out start-up and shut-down procedures in accordance with workplace requirements
  • Monitor screening of solids from tallow
  • Separate tallow
  • Take tallow samples
  • Visually monitor tallow quality and provide feedback to supervisor
  • Follow work instructions for tallow production
  • Follow workplace health and safety procedures
       
Element: Ensure the quality of tallow
  • Identify tallow specifications
  • Monitor processing conditions that affect tallow quality
       
Element: Contain spillage
  • Contain any spillage of tallow in accordance with workplace 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. Press extracted tallow from cooked meal

1.1 Monitor flow of cooked waste

1.2 Operate and monitor presses in accordance with work instructions

1.3 Identify and comply with workplace health and safety requirements

2. Process tallow

2.1 Carry out start-up and shut-down procedures in accordance with workplace requirements

2.2 Monitor screening of solids from tallow

2.3 Separate tallow

2.4 Take tallow samples

2.5 Visually monitor tallow quality and provide feedback to supervisor

2.6 Follow work instructions for tallow production

2.7 Follow workplace health and safety procedures

3. Ensure the quality of tallow

3.1 Identify tallow specifications

3.2 Monitor processing conditions that affect tallow quality

4. Contain spillage

4.1 Contain any spillage of tallow in accordance with workplace requirements

The candidate must produce tallow from rendered meat product.

The candidate must:

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

operate the tallow processing plant to workplace requirements

apply relevant regulatory requirements

comply with workplace health and safety requirements

monitor quality of tallow

monitor tallow processing

identify production problems and out-of-specification product and take corrective action

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

basic principles of tallow processing

workplace health and safety requirements associated with tallow processing plant

Quality Assurance (QA) requirements associated with tallow processing plant

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. Press extracted tallow from cooked meal

1.1 Monitor flow of cooked waste

1.2 Operate and monitor presses in accordance with work instructions

1.3 Identify and comply with workplace health and safety requirements

2. Process tallow

2.1 Carry out start-up and shut-down procedures in accordance with workplace requirements

2.2 Monitor screening of solids from tallow

2.3 Separate tallow

2.4 Take tallow samples

2.5 Visually monitor tallow quality and provide feedback to supervisor

2.6 Follow work instructions for tallow production

2.7 Follow workplace health and safety procedures

3. Ensure the quality of tallow

3.1 Identify tallow specifications

3.2 Monitor processing conditions that affect tallow quality

4. Contain spillage

4.1 Contain any spillage of tallow in accordance with workplace 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
Monitor flow of cooked waste 
Operate and monitor presses in accordance with work instructions 
Identify and comply with workplace health and safety requirements 
Carry out start-up and shut-down procedures in accordance with workplace requirements 
Monitor screening of solids from tallow 
Separate tallow 
Take tallow samples 
Visually monitor tallow quality and provide feedback to supervisor 
Follow work instructions for tallow production 
Follow workplace health and safety procedures 
Identify tallow specifications 
Monitor processing conditions that affect tallow quality 
Contain any spillage of tallow in accordance with workplace requirements 

Forms

Assessment Cover Sheet

AMPA3087 - Operate tallow processing plant
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

AMPA3087 - Operate tallow processing plant

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: