Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPCOR202 Mapping and Delivery Guide
Apply hygiene and sanitation practices
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPCOR202 - Apply hygiene and sanitation practices |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesalers and retail meat establishments.This unit must be delivered and assessed 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. Assessment must include demonstration of on-the-job competency in the workplace. The following three forms of evidence 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. |
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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: Clean own work area and equipment during operations |
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Element: Identify sources of contamination and spoilage |
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Element: Follow workplace hygiene and sanitation requirements |
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Element: Clean own work area and equipment during operations |
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Element: Identify sources of contamination and spoilage |
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Element: Follow workplace hygiene and sanitation requirements |
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