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

AMPA409 Mapping and Delivery Guide
Inspect poultry

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA409 - Inspect poultry
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to inspect poultry.This unit is applicable to meat inspection and Quality Assurance (QA) staff responsible for performing ante-mortem and post-mortem inspection of poultry.The unit must be delivered in the context of Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency should be demonstrated against current Australian Standards and regulations.

Assessment should utilise poultry carcases and actual examples of pathology.

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 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: Identify conditions of poultry
  • Identify anatomical characteristics of poultry
  • Identify signs of common conditions and defects
  • Make dispositions according to regulatory and workplace requirements
  • Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms
  • Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements
  • Complete reporting and recording requirements
       
Element: Identify relevant necessary processing standards
  • Identify relevant Australian Standards for poultry processing
  • Identify hygiene and sanitation requirements for each step of processing
  • Identify QA requirements including monitoring and auditing 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. Identify conditions of poultry

1.1 Identify anatomical characteristics of poultry

1.2 Identify signs of common conditions and defects

1.3 Make dispositions according to regulatory and workplace requirements

1.4 Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms

1.5 Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements

1.6 Complete reporting and recording requirements

2. Identify relevant necessary processing standards

2.1 Identify relevant Australian Standards for poultry processing

2.2 Identify hygiene and sanitation requirements for each step of processing

2.3 Identify QA requirements including monitoring and auditing requirements

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must inspect poultry.

The candidate must:

perform poultry inspection in accordance with regulatory and workplace requirements

work with processing team to inspect poultry and identify suspect birds in an efficient and timely manner

identify symptoms and signs of exotic or notifiable diseases

report exotic or notifiable diseases promptly, accurately and clearly

identify and apply relevant health and safety and workplace requirements

apply mathematical operations in order to establish regulatory compliance

identify and describe the QA programs operating in poultry plants

identify and use relevant workplace information and documentation

identify sources of repeated contamination and work with processing team to rectify the problem

use relevant communication skills

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

steps in poultry processing

major diseases and defects found in poultry

procedures for reporting exotic or notifiable diseases in poultry

symptoms of exotic or notifiable diseases

major food safety hazards at each step of poultry processing

basic anatomical structure of poultry

relevant regulatory requirements including Australian Standards and the various requirements for processing poultry

hygiene and sanitation requirements for poultry processing


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. Identify conditions of poultry

1.1 Identify anatomical characteristics of poultry

1.2 Identify signs of common conditions and defects

1.3 Make dispositions according to regulatory and workplace requirements

1.4 Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms

1.5 Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements

1.6 Complete reporting and recording requirements

2. Identify relevant necessary processing standards

2.1 Identify relevant Australian Standards for poultry processing

2.2 Identify hygiene and sanitation requirements for each step of processing

2.3 Identify QA requirements including monitoring and auditing 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
Identify anatomical characteristics of poultry 
Identify signs of common conditions and defects 
Make dispositions according to regulatory and workplace requirements 
Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms 
Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements 
Complete reporting and recording requirements 
Identify relevant Australian Standards for poultry processing 
Identify hygiene and sanitation requirements for each step of processing 
Identify QA requirements including monitoring and auditing requirements 

Forms

Assessment Cover Sheet

AMPA409 - Inspect poultry
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

AMPA409 - Inspect poultry

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: