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

AMPR104 Mapping and Delivery Guide
Prepare minced meat and minced meat products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR104 - Prepare minced meat and minced meat products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to prepare minced meat and minced meat products in accordance with regulatory requirements.This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who undertake routine activities in highly structured and stable contexts.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 over time and under typical operating and production conditions for the enterprise.

Assessment must occur in the workplace or in a simulated environment under normal operating conditions.

The following three forms of assessment must be used:

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

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: Clean and prepare processing equipment used in the preparation of minced meat products
  • Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
  • Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
  • Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
       
Element: Mince meat
  • Select trimmings according to workplace policy
  • Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
  • Feed trimmings through mincer efficiently to avoid blockages and heat build-up
  • Accurately identify species
  • Separately store species according to product description
  • Maintain product at correct temperature during processing
  • Handle and store products at correct temperature and conditions
       
Element: Prepare minced meat products
  • Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
  • Combine ingredients to workplace requirements
  • Measure fat content
  • Process meat in preparation for forming to product specifications and regulatory requirements
  • Form product to specifications and regulatory requirements
  • Maintain correct temperature of product during processing and handling
  • Store product at correct temperature and conditions
       
Element: Clean and prepare processing equipment used in the preparation of minced meat products
  • Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
  • Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
  • Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
  • Select trimmings according to workplace policy
  • Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
  • Feed trimmings through mincer efficiently to avoid blockages and heat build-up
  • Accurately identify species
  • Separately store species according to product description
  • Maintain product at correct temperature during processing
  • Handle and store products at correct temperature and conditions
       
Element: Prepare minced meat products
  • Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
  • Combine ingredients to workplace requirements
  • Measure fat content
  • Process meat in preparation for forming to product specifications and regulatory requirements
  • Form product to specifications and regulatory requirements
  • Maintain correct temperature of product during processing and handling
  • Store product at correct temperature and conditions
       


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. Clean and prepare processing equipment used in the preparation of minced meat products

1.1 Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

1.2 Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

1.3 Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

2. Mince meat

2.1 Select trimmings according to workplace policy

2.2 Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

2.3 Feed trimmings through mincer efficiently to avoid blockages and heat build-up

2.4 Accurately identify species

2.5 Separately store species according to product description

2.6 Maintain product at correct temperature during processing

2.7 Handle and store products at correct temperature and conditions

3. Prepare minced meat products

3.1 Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

3.2 Combine ingredients to workplace requirements

3.3 Measure fat content

3.4 Process meat in preparation for forming to product specifications and regulatory requirements

3.5 Form product to specifications and regulatory requirements

3.6 Maintain correct temperature of product during processing and handling

3.7 Store product at correct temperature and conditions

The candidate must be observed preparing minced meat and minced meat products in accordance with regulatory requirements. Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

activate mincing equipment to assess its readiness for operational use

identify different species and categories of meat

start-up and shut-down equipment when necessary according to manufacturer, workplace and health and safety, requirements

operate a mincer to manufacturer, workplace health and safety, and hygiene and sanitation requirements

tighten front plate on mincer as required

operate adjustment tools and equipment correctly

interpret time and temperature measuring equipment

accurately copy and record temperature, weights and time, according to workplace requirements

clean mincer between species to avoid cross-contamination

use tools and cleaning agents appropriate to the cleaning activity or manufacturer's specifications

report faults and adjustments required either verbally or in writing according to workplace requirements

list minced meat products

seek advice from appropriate sources when working with new products

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

conditions under which equipment may need adjusting

fat content using chemical lean measures or visual lean estimation

the purpose and use of processing equipment used in making minced meat products

temperature requirements for product

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

procedure for cleaning equipment

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. Clean and prepare processing equipment used in the preparation of minced meat products

1.1 Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

1.2 Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

1.3 Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

2. Mince meat

2.1 Select trimmings according to workplace policy

2.2 Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

2.3 Feed trimmings through mincer efficiently to avoid blockages and heat build-up

2.4 Accurately identify species

2.5 Separately store species according to product description

2.6 Maintain product at correct temperature during processing

2.7 Handle and store products at correct temperature and conditions

3. Prepare minced meat products

3.1 Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

3.2 Combine ingredients to workplace requirements

3.3 Measure fat content

3.4 Process meat in preparation for forming to product specifications and regulatory requirements

3.5 Form product to specifications and regulatory requirements

3.6 Maintain correct temperature of product during processing and handling

3.7 Store product at correct temperature and conditions

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
Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements 
Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements 
Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements 
Select trimmings according to workplace policy 
Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer 
Feed trimmings through mincer efficiently to avoid blockages and heat build-up 
Accurately identify species 
Separately store species according to product description 
Maintain product at correct temperature during processing 
Handle and store products at correct temperature and conditions 
Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements 
Combine ingredients to workplace requirements 
Measure fat content 
Process meat in preparation for forming to product specifications and regulatory requirements 
Form product to specifications and regulatory requirements 
Maintain correct temperature of product during processing and handling 
Store product at correct temperature and conditions 
Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements 
Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements 
Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements 
Select trimmings according to workplace policy 
Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer 
Feed trimmings through mincer efficiently to avoid blockages and heat build-up 
Accurately identify species 
Separately store species according to product description 
Maintain product at correct temperature during processing 
Handle and store products at correct temperature and conditions 
Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements 
Combine ingredients to workplace requirements 
Measure fat content 
Process meat in preparation for forming to product specifications and regulatory requirements 
Form product to specifications and regulatory requirements 
Maintain correct temperature of product during processing and handling 
Store product at correct temperature and conditions 

Forms

Assessment Cover Sheet

AMPR104 - Prepare minced meat and minced meat products
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

AMPR104 - Prepare minced meat and minced meat products

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: