Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPMGT501 Mapping and Delivery Guide
Design and manage the food safety system
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPMGT501 - Design and manage the food safety system |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to design and manage food safety programs for meat industry enterprises including meat processing, smallgoods, retail and food services operations. The unit also describes the skills and knowledge for working with customers and consumers on food safety issues.This unit is appropriate for all managers in a food safety and/or Quality Assurance (QA) role, and for those working in production roles with responsibility for food safety and QA.Food safety is a critical element of product quality and is a priority for all sectors of the meat processing industry. Food safety is also a community issue and public perceptions of the safety of meat and meat products affect the viability of meat processing enterprises.This unit applies to individuals who take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced, skilled activities.All work in this area must be conducted 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 through sustained performance over time, at an appropriate level of responsibility and authority, under typical operating and production conditions for the enterprise. A minimum of 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: Establish enterprise meat or food safety system requirements |
| |||||||
Element: Develop food safety systems |
| |||||||
Element: Establish monitoring procedures and corrective actions |
| |||||||
Element: Evaluate food safety system |
| |||||||
Element: Communicate food safety outcomes |
| |||||||
Element: Establish enterprise meat or food safety system requirements |
| |||||||
Element: Develop food safety systems |
| |||||||
Element: Establish monitoring procedures and corrective actions |
| |||||||
Element: Evaluate food safety system |
| |||||||
Element: Communicate food safety outcomes |
|