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

AMPCOR206 Mapping and Delivery Guide
Overview the meat industry

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPCOR206 - Overview the meat industry
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment.This unit provides an introduction to the meat industry and all its sectors. It gives the individual an introduction to the types of products produced in a meat company, the conditions workers enjoy and their responsibilities to follow the company's policies and procedures.This unit can be used as part of an employee's induction or pre-employment training program.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.

Competency must be demonstrated utilising actual or representative documentation of policies and procedures.

Three different forms of assessment must be used.

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: Work within the industry sector
  • Examine composition and structure of the meat industry to provide an overview for work priorities
  • Examine major species and trade markets
  • Trace path of meat from paddock to plate
  • Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants
  • Identify products
       
Element: Apply workplace policies
  • Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions
  • Identify role of trainees in relation to workplace policies
  • Obtain information on working conditions and identify important elements
       
Element: Follow award or employment agreement provisions
  • Obtain and apply information about relevant award provisions and employment conditions
  • Obtain and explain information on employee rights and responsibilities
       
Element: Identify appropriate industry organisations and associations
  • Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles
       
Element: Follow Equal Employment Opportunity (EEO) legislative requirements
  • Obtain and apply relevant information about EEO provisions
  • Obtain information on sexual harassment policies and explain them in terms of personal responsibility
       
Element: Demonstrate awareness of environmental issues in the meat industry
  • Identify relevant environmental regulatory requirements
  • Identify workplace environmental policies and practices
  • Identify consequences of not following workplace environmental policies and practices
       
Element: Demonstrate awareness of industry animal welfare policies
  • Explain the importance of animal welfare considerations to the meat industry
  • Identify key industry policies and approaches to addressing animal welfare issues
       
Element: Work within the industry sector
  • Examine composition and structure of the meat industry to provide an overview for work priorities
  • Examine major species and trade markets
  • Trace path of meat from paddock to plate
  • Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants
  • Identify products
       
Element: Apply workplace policies
  • Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions
  • Identify role of trainees in relation to workplace policies
  • Obtain information on working conditions and identify important elements
       
Element: Follow award or employment agreement provisions
  • Obtain and apply information about relevant award provisions and employment conditions
  • Obtain and explain information on employee rights and responsibilities
       
Element: Identify appropriate industry organisations and associations
  • Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles
       
Element: Follow Equal Employment Opportunity (EEO) legislative requirements
  • Obtain and apply relevant information about EEO provisions
  • Obtain information on sexual harassment policies and explain them in terms of personal responsibility
       
Element: Demonstrate awareness of environmental issues in the meat industry
  • Identify relevant environmental regulatory requirements
  • Identify workplace environmental policies and practices
  • Identify consequences of not following workplace environmental policies and practices
       
Element: Demonstrate awareness of industry animal welfare policies
  • Explain the importance of animal welfare considerations to the meat industry
  • Identify key industry policies and approaches to addressing animal welfare issues
       


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. Work within the industry sector

1.1 Examine composition and structure of the meat industry to provide an overview for work priorities

1.2 Examine major species and trade markets

1.3 Trace path of meat from paddock to plate

1.4 Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants

1.5 Identify products

2. Apply workplace policies

2.1 Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions

2.2 Identify role of trainees in relation to workplace policies

2.3 Obtain information on working conditions and identify important elements

3. Follow award or employment agreement provisions

3.1 Obtain and apply information about relevant award provisions and employment conditions

3.2 Obtain and explain information on employee rights and responsibilities

4. Identify appropriate industry organisations and associations

4.1 Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles

5. Follow Equal Employment Opportunity (EEO) legislative requirements

5.1 Obtain and apply relevant information about EEO provisions

5.2 Obtain information on sexual harassment policies and explain them in terms of personal responsibility

6. Demonstrate awareness of environmental issues in the meat industry

6.1 Identify relevant environmental regulatory requirements

6.2 Identify workplace environmental policies and practices

6.3 Identify consequences of not following workplace environmental policies and practices

7. Demonstrate awareness of industry animal welfare policies

7.1 Explain the importance of animal welfare considerations to the meat industry

7.2 Identify key industry policies and approaches to addressing animal welfare issues

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

The candidate must:

explain employee responsibilities

explain the flow of product from receival to sale in own workplace

follow relevant workplace policies

identify relevant workplace requirements, policies and procedures and explain their implications for trainees

list the markets where the company's products are distributed

name the products produced in own workplace

outline the path of meat from paddock to plate

relate to others in an effective and non-discriminatory way

use relevant communication skills

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

dispute resolution procedures in the workplace

nature and role of work instructions, Standard Operating Procedures (SOPs),explanations and reports

principles of EEO and policies to prevent sexual harassment

relevance of WHS and regulatory requirements for meat industry employees

workplace employment conditions

enterprise ethical standards and requirements for interacting with other employees and staff

animal welfare policies and procedures

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. Work within the industry sector

1.1 Examine composition and structure of the meat industry to provide an overview for work priorities

1.2 Examine major species and trade markets

1.3 Trace path of meat from paddock to plate

1.4 Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants

1.5 Identify products

2. Apply workplace policies

2.1 Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions

2.2 Identify role of trainees in relation to workplace policies

2.3 Obtain information on working conditions and identify important elements

3. Follow award or employment agreement provisions

3.1 Obtain and apply information about relevant award provisions and employment conditions

3.2 Obtain and explain information on employee rights and responsibilities

4. Identify appropriate industry organisations and associations

4.1 Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles

5. Follow Equal Employment Opportunity (EEO) legislative requirements

5.1 Obtain and apply relevant information about EEO provisions

5.2 Obtain information on sexual harassment policies and explain them in terms of personal responsibility

6. Demonstrate awareness of environmental issues in the meat industry

6.1 Identify relevant environmental regulatory requirements

6.2 Identify workplace environmental policies and practices

6.3 Identify consequences of not following workplace environmental policies and practices

7. Demonstrate awareness of industry animal welfare policies

7.1 Explain the importance of animal welfare considerations to the meat industry

7.2 Identify key industry policies and approaches to addressing animal welfare issues

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
Examine composition and structure of the meat industry to provide an overview for work priorities 
Examine major species and trade markets 
Trace path of meat from paddock to plate 
Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants 
Identify products 
Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions 
Identify role of trainees in relation to workplace policies 
Obtain information on working conditions and identify important elements 
Obtain and apply information about relevant award provisions and employment conditions 
Obtain and explain information on employee rights and responsibilities 
Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles 
Obtain and apply relevant information about EEO provisions 
Obtain information on sexual harassment policies and explain them in terms of personal responsibility 
Identify relevant environmental regulatory requirements 
Identify workplace environmental policies and practices 
Identify consequences of not following workplace environmental policies and practices 
Explain the importance of animal welfare considerations to the meat industry 
Identify key industry policies and approaches to addressing animal welfare issues 
Examine composition and structure of the meat industry to provide an overview for work priorities 
Examine major species and trade markets 
Trace path of meat from paddock to plate 
Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants 
Identify products 
Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions 
Identify role of trainees in relation to workplace policies 
Obtain information on working conditions and identify important elements 
Obtain and apply information about relevant award provisions and employment conditions 
Obtain and explain information on employee rights and responsibilities 
Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles 
Obtain and apply relevant information about EEO provisions 
Obtain information on sexual harassment policies and explain them in terms of personal responsibility 
Identify relevant environmental regulatory requirements 
Identify workplace environmental policies and practices 
Identify consequences of not following workplace environmental policies and practices 
Explain the importance of animal welfare considerations to the meat industry 
Identify key industry policies and approaches to addressing animal welfare issues 

Forms

Assessment Cover Sheet

AMPCOR206 - Overview the meat industry
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

AMPCOR206 - Overview the meat industry

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: