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

AMPA3090 Mapping and Delivery Guide
Render edible products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3090 - Render edible products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to operate rendering equipment and produce an edible product.This unit is applicable to workers in a meat rendering plant.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 using edible meat by-products prepared to a specification.

Competency must be demonstrated over a period of time and at a relevant rate of production.

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 and maintain equipment
  • Perform pre-operational checks in accordance with workplace, health and safety and hygiene and sanitation requirements
  • Perform routine maintenance in accordance with workplace requirements
       
Element: Monitor and control flow of raw materials
  • Monitor nature and quality of the raw materials to ensure compliance with workplace and regulatory requirements
  • Report defects in raw materials promptly and take corrective action in accordance with workplace requirements
  • Control flow of raw materials into bulk bins and/or the processing equipment in accordance with work instructions
       
Element: Render edible product
  • Operate equipment in accordance with workplace regulations, workplace health and safety requirements and manufacturer's specifications
  • Render edible product to workplace and customer specifications
  • Perform routine monitoring, record keeping and sampling to ensure compliance with product specifications
  • Identify sources of potential contamination of the product and preventative and take corrective measures in accordance with work instructions
  • Maintain cleanliness of work area 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. Prepare and maintain equipment

1.1 Perform pre-operational checks in accordance with workplace, health and safety and hygiene and sanitation requirements

1.2 Perform routine maintenance in accordance with workplace requirements

2. Monitor and control flow of raw materials

2.1 Monitor nature and quality of the raw materials to ensure compliance with workplace and regulatory requirements

2.2 Report defects in raw materials promptly and take corrective action in accordance with workplace requirements

2.3 Control flow of raw materials into bulk bins and/or the processing equipment in accordance with work instructions

3. Render edible product

3.1 Operate equipment in accordance with workplace regulations, workplace health and safety requirements and manufacturer's specifications

3.2 Render edible product to workplace and customer specifications

3.3 Perform routine monitoring, record keeping and sampling to ensure compliance with product specifications

3.4 Identify sources of potential contamination of the product and preventative and take corrective measures in accordance with work instructions

3.5 Maintain cleanliness of work area in accordance with workplace requirements

The candidate must operate rendering equipment and produce an edible product.

The candidate must:

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

apply the regulatory requirements for the rendering of the edible product

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

render product in accordance with work instructions, hygiene and sanitation and regulatory requirements

sample and monitor product quality to ensure product meets workplace and customer requirements

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

regulatory requirements for the rendering of the edible product

operating and maintenance procedures for the rendering equipment

relevant work instructions for the operation of the equipment

workplace health and safety requirements for the operation of the rendering equipment

relevant product specifications

sampling and monitoring procedures relevant to the product

possible sources of contamination of the product and the relevant preventative measures

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 and maintain equipment

1.1 Perform pre-operational checks in accordance with workplace, health and safety and hygiene and sanitation requirements

1.2 Perform routine maintenance in accordance with workplace requirements

2. Monitor and control flow of raw materials

2.1 Monitor nature and quality of the raw materials to ensure compliance with workplace and regulatory requirements

2.2 Report defects in raw materials promptly and take corrective action in accordance with workplace requirements

2.3 Control flow of raw materials into bulk bins and/or the processing equipment in accordance with work instructions

3. Render edible product

3.1 Operate equipment in accordance with workplace regulations, workplace health and safety requirements and manufacturer's specifications

3.2 Render edible product to workplace and customer specifications

3.3 Perform routine monitoring, record keeping and sampling to ensure compliance with product specifications

3.4 Identify sources of potential contamination of the product and preventative and take corrective measures in accordance with work instructions

3.5 Maintain cleanliness of work area 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
Perform pre-operational checks in accordance with workplace, health and safety and hygiene and sanitation requirements 
Perform routine maintenance in accordance with workplace requirements 
Monitor nature and quality of the raw materials to ensure compliance with workplace and regulatory requirements 
Report defects in raw materials promptly and take corrective action in accordance with workplace requirements 
Control flow of raw materials into bulk bins and/or the processing equipment in accordance with work instructions 
Operate equipment in accordance with workplace regulations, workplace health and safety requirements and manufacturer's specifications 
Render edible product to workplace and customer specifications 
Perform routine monitoring, record keeping and sampling to ensure compliance with product specifications 
Identify sources of potential contamination of the product and preventative and take corrective measures in accordance with work instructions 
Maintain cleanliness of work area in accordance with workplace requirements 

Forms

Assessment Cover Sheet

AMPA3090 - Render edible 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

AMPA3090 - Render edible 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: