Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPCOR203 Mapping and Delivery Guide
Comply with Quality Assurance and HACCP requirements
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPCOR203 - Comply with Quality Assurance and HACCP requirements |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment.This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.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. As a minimum, 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: Identify hazards and control points |
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Element: Identify elements of the Quality Assurance (QA) system |
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Element: Follow requirements of a HACCP-based QA system |
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Element: Identify quality control practices in a HACCP-based QA system |
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Element: Inspect own work |
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Element: Identify hazards and control points |
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Element: Identify elements of the Quality Assurance (QA) system |
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Element: Follow requirements of a HACCP-based QA system |
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Element: Identify quality control practices in a HACCP-based QA system |
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Element: Inspect own work |
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