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

AMPA3100 Mapping and Delivery Guide
Perform manual chemical lean testing

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA3100 - Perform manual chemical lean testing
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to perform chemical lean (CL) testing on carton meat.This unit is applicable to workers in boning rooms taking samples and performing CL testing manually.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 should be performed in an operating boning room and across the full range of product specifications.

Competency must be demonstrated at the normal speed 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: Take samples for testing
  • Select cartons for testing according to sampling plan
  • Handle cartons according to workplace hygiene and health and safety requirements
  • Identify products to be sampled
  • Take samples according to workplace requirements
       
Element: Test samples
  • Perform pre-operational checks on scales according to workplace requirements
  • Blend meat samples according to workplace requirements
  • Tare scales or weigh beaker according to work instruction
  • Cook and weigh samples according to workplace requirements
  • Dispose of samples according to workplace requirements
       
Element: Calculate CL
  • Calculate CL percentage using prescribed formula
  • Withhold or release cartons depending on CL results and workplace requirements
  • Record and report CL results according to workplace requirements
  • Identify corrective action and retesting requirements for out-of-specification product
       


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. Take samples for testing

1.1 Select cartons for testing according to sampling plan

1.2 Handle cartons according to workplace hygiene and health and safety requirements

1.3 Identify products to be sampled

1.4 Take samples according to workplace requirements

2. Test samples

2.1 Perform pre-operational checks on scales according to workplace requirements

2.2 Blend meat samples according to workplace requirements

2.3 Tare scales or weigh beaker according to work instruction

2.4 Cook and weigh samples according to workplace requirements

2.5 Dispose of samples according to workplace requirements

3. Calculate CL

3.1 Calculate CL percentage using prescribed formula

3.2 Withhold or release cartons depending on CL results and workplace requirements

3.3 Record and report CL results according to workplace requirements

3.4 Identify corrective action and retesting requirements for out-of-specification product

The candidate must perform chemical lean (CL) testing on carton meat.

The candidate must:

select, take, prepare and test samples according to workplace requirements

accurately use the formula for calculating CL

apply relevant regulatory requirements

prepare and use testing scales and taring scales (if required) according to manufacturer's specifications and workplace requirements

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

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

concept of CL and why it is important in specifications

corrective actions required if CL results are not within specification

work instruction for sampling and testing

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. Take samples for testing

1.1 Select cartons for testing according to sampling plan

1.2 Handle cartons according to workplace hygiene and health and safety requirements

1.3 Identify products to be sampled

1.4 Take samples according to workplace requirements

2. Test samples

2.1 Perform pre-operational checks on scales according to workplace requirements

2.2 Blend meat samples according to workplace requirements

2.3 Tare scales or weigh beaker according to work instruction

2.4 Cook and weigh samples according to workplace requirements

2.5 Dispose of samples according to workplace requirements

3. Calculate CL

3.1 Calculate CL percentage using prescribed formula

3.2 Withhold or release cartons depending on CL results and workplace requirements

3.3 Record and report CL results according to workplace requirements

3.4 Identify corrective action and retesting requirements for out-of-specification product

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 cartons for testing according to sampling plan 
Handle cartons according to workplace hygiene and health and safety requirements 
Identify products to be sampled 
Take samples according to workplace requirements 
Perform pre-operational checks on scales according to workplace requirements 
Blend meat samples according to workplace requirements 
Tare scales or weigh beaker according to work instruction 
Cook and weigh samples according to workplace requirements 
Dispose of samples according to workplace requirements 
Calculate CL percentage using prescribed formula 
Withhold or release cartons depending on CL results and workplace requirements 
Record and report CL results according to workplace requirements 
Identify corrective action and retesting requirements for out-of-specification product 

Forms

Assessment Cover Sheet

AMPA3100 - Perform manual chemical lean testing
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

AMPA3100 - Perform manual chemical lean testing

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: