Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR212 Mapping and Delivery Guide
Clean meat retail work area
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPR212 - Clean meat retail work area |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to clean a meat retail work area.This unit is applicable to workers in meat retail operations. Cleaning methods and procedures are used to clean and sanitise food preparation surfaces, equipment, machinery and premises.All training must be conducted in accordance with 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 work under general supervision, exercise limited autonomy and have some accountability for their own work.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 under normal enterprise conditions or in a simulated environment. 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: Assess area to be cleaned |
| |||||||
Element: Select equipment and chemicals |
| |||||||
Element: Clean meat retail area while maintaining food safety |
| |||||||
Element: Clean, check and store equipment |
| |||||||
Element: Assess area to be cleaned |
| |||||||
Element: Select equipment and chemicals |
| |||||||
Element: Clean meat retail area while maintaining food safety |
| |||||||
Element: Clean, check and store equipment |
|