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 |
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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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Describe the physiology and anatomy of food animals as they relate to meat inspection |
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Element: Describe the nature, signs and causes of pathology in food animals |
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Element: Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures |
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