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

AMPA3119 Mapping and Delivery Guide
Apply food animal anatomy and physiology to inspection processes

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA3119 - Apply food animal anatomy and physiology to inspection processes
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to apply knowledge of the anatomy and physiology of food animals in recognition of diseases and undertaking meat inspection procedures.This unit is suitable for students undertaking meat safety (inspection) training and is a prerequisite for the post mortem inspection units in the Australian Meat Industry Training Package.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 industry standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency must be demonstrated on the actual carcase and viscera of at least one species of food animal as well as models or diagrams of the other food animal species.

Assessment may occur in the work place or in a suitable teaching environment for the handling of carcases and viscera.

A minimum of three different forms of assessment must be used. These should include:

a written examination of knowledge

physical demonstration of the ability to identify physiological and anatomical features of an actual carcase and viscera for one species

identification of physiological and anatomical features on other species from images and diagrams

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: Describe the physiology and anatomy of food animals as they relate to meat inspection
  • Describe the cells, body tissue and general body plan of food animals
  • Describe the skeletal and muscular system of food animals
  • Explain the blood and circulatory system
  • Explain and describe the lymphatic system of food animals
  • Describe the respiratory system
  • Describe the digestive system
  • Describe the excretory system
  • Describe the reproductive system
  • Describe the nervous system
  • Explain the function of skin and the endocrine glands
       
Element: Describe the nature, signs and causes of pathology in food animals
  • Identify the nature, signs and causes of inflammation
  • Identify the nature and causes of physical abnormalities
  • Describe the nature and causes of neoplasms
  • Describe the ways in which food animals can be poisoned and the signs of poisoning
  • Describe the common microbiological diseases found in food animals
  • Describe the nature, life cycle and signs of common parasitic diseases in food animals
       
Element: Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures
  • Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species
  • Identify abnormalities that may impact on food safety and wholesomeness of meat
       


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. Describe the physiology and anatomy of food animals as they relate to meat inspection

1.1 Describe the cells, body tissue and general body plan of food animals

1.2 Describe the skeletal and muscular system of food animals

1.3 Explain the blood and circulatory system

1.4 Explain and describe the lymphatic system of food animals

1.5 Describe the respiratory system

1.6 Describe the digestive system

1.7 Describe the excretory system

1.8 Describe the reproductive system

1.9 Describe the nervous system

1.10 Explain the function of skin and the endocrine glands

2. Describe the nature, signs and causes of pathology in food animals

2.1 Identify the nature, signs and causes of inflammation

2.2 Identify the nature and causes of physical abnormalities

2.3 Describe the nature and causes of neoplasms

2.4 Describe the ways in which food animals can be poisoned and the signs of poisoning

2.5 Describe the common microbiological diseases found in food animals

2.6 Describe the nature, life cycle and signs of common parasitic diseases in food animals

3. Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures

3.1 Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species

3.2 Identify abnormalities that may impact on food safety and wholesomeness of meat

The candidate must be able to apply knowledge of food animal anatomy and physiology at a production speed when conducting inspections.

The candidate must:

identify the major elements of the skeletal and muscular system of a food animal species

identify the major lymph nodes on a food animal species

identify the major elements of the respiratory system of food animal species

identify the major elements of the digestive and excretory system of food animals

identify the major elements of the reproductive system of food animals

identify signs of inflammation

apply knowledge of the anatomy and physiology of food animals when interpreting post mortem inspection requirements as set out in the Australian Standard, importing country requirements, work instructions and Standard Operating Procedures

interpret the impact of diseases and conditions on the wholesomeness of meat

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

the skeletal and muscular system of food animals

the lymph nodes on a food animal

the respiratory system of food animals

the digestive and excretory system of food animals

the cells, body tissue and general body plan of food animals

the excretory system of food animals

the reproductive system of food animals

the nervous system of food animals

the function of skin and the endocrine glands

the function of blood and circulatory system

the function of lymphatic system of food animals

the nature, signs and causes of inflammation

the nature and causes of physical abnormalities

the nature and causes of neoplasms

the signs and causes of poisoning in animals

the common microbiological diseases in food animals

the nature, life cycle and signs of common parasitic diseases in food animals


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. Describe the physiology and anatomy of food animals as they relate to meat inspection

1.1 Describe the cells, body tissue and general body plan of food animals

1.2 Describe the skeletal and muscular system of food animals

1.3 Explain the blood and circulatory system

1.4 Explain and describe the lymphatic system of food animals

1.5 Describe the respiratory system

1.6 Describe the digestive system

1.7 Describe the excretory system

1.8 Describe the reproductive system

1.9 Describe the nervous system

1.10 Explain the function of skin and the endocrine glands

2. Describe the nature, signs and causes of pathology in food animals

2.1 Identify the nature, signs and causes of inflammation

2.2 Identify the nature and causes of physical abnormalities

2.3 Describe the nature and causes of neoplasms

2.4 Describe the ways in which food animals can be poisoned and the signs of poisoning

2.5 Describe the common microbiological diseases found in food animals

2.6 Describe the nature, life cycle and signs of common parasitic diseases in food animals

3. Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures

3.1 Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species

3.2 Identify abnormalities that may impact on food safety and wholesomeness of meat

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
Describe the cells, body tissue and general body plan of food animals 
Describe the skeletal and muscular system of food animals 
Explain the blood and circulatory system 
Explain and describe the lymphatic system of food animals 
Describe the respiratory system 
Describe the digestive system 
Describe the excretory system 
Describe the reproductive system 
Describe the nervous system 
Explain the function of skin and the endocrine glands 
Identify the nature, signs and causes of inflammation 
Identify the nature and causes of physical abnormalities 
Describe the nature and causes of neoplasms 
Describe the ways in which food animals can be poisoned and the signs of poisoning 
Describe the common microbiological diseases found in food animals 
Describe the nature, life cycle and signs of common parasitic diseases in food animals 
Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species 
Identify abnormalities that may impact on food safety and wholesomeness of meat 

Forms

Assessment Cover Sheet

AMPA3119 - Apply food animal anatomy and physiology to inspection processes
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

AMPA3119 - Apply food animal anatomy and physiology to inspection processes

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: