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
  • Assess meat retail area for cleaning work required
  • Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements
  • Clarify issues with appropriate persons
  • Identify hazards and risks and take appropriate action
  • Identify contamination hazards and take appropriate action
  • Select cleaning techniques according to work order and enterprise requirements
       
Element: Select equipment and chemicals
  • Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements
  • Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements
  • Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements
  • Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
       
Element: Clean meat retail area while maintaining food safety
  • Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements
  • Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements
  • Report procedures or practices inconsistent with food-safety program to appropriate persons
  • Dispose of waste according to enterprise, regulatory and environmental requirements
       
Element: Clean, check and store equipment
  • Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements
  • Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
       
Element: Assess area to be cleaned
  • Assess meat retail area for cleaning work required
  • Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements
  • Clarify issues with appropriate persons
  • Identify hazards and risks and take appropriate action
  • Identify contamination hazards and take appropriate action
  • Select cleaning techniques according to work order and enterprise requirements
       
Element: Select equipment and chemicals
  • Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements
  • Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements
  • Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements
  • Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
       
Element: Clean meat retail area while maintaining food safety
  • Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements
  • Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements
  • Report procedures or practices inconsistent with food-safety program to appropriate persons
  • Dispose of waste according to enterprise, regulatory and environmental requirements
       
Element: Clean, check and store equipment
  • Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements
  • Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
       


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. Assess area to be cleaned

1.1 Assess meat retail area for cleaning work required

1.2 Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements

1.3 Clarify issues with appropriate persons

1.4 Identify hazards and risks and take appropriate action

1.5 Identify contamination hazards and take appropriate action

1.6 Select cleaning techniques according to work order and enterprise requirements

2. Select equipment and chemicals

2.1 Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements

2.2 Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements

2.3 Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements

2.4 Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements

3. Clean meat retail area while maintaining food safety

3.1 Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements

3.2 Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements

3.3 Report procedures or practices inconsistent with food-safety program to appropriate persons

3.4 Dispose of waste according to enterprise, regulatory and environmental requirements

4. Clean, check and store equipment

4.1 Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements

4.2 Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements

The candidate must be observed cleaning a meat retail area.

The candidate must

read and interpret directions and safety instructions, including:

chemical labels

equipment manuals

safety data sheets (SDS)

request advice or further information

plan and organise work

skills to work safely when:

handling and disposing of chemicals

identifying food contamination hazards and controlling risks

manual handling

selecting chemicals to suit surface type

self-management skills to work alone and in a team

follow workplace health and safety, regulatory and workplace policies and procedures

clean a meat retail area to meet workplace health and safety, regulatory and workplace requirements

dispose of waste according to enterprise, regulatory and environmental requirements

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

cleaning and sanitation requirements of meat retail areas, including:

chemicals

cleaning methods

personal hygiene practices

clothing and footwear requirements associated with working and moving in and between food-handling areas and non food-handling areas

environmental protection procedures

workplace health and safety procedures

equipment and chemicals for use in meat retail areas

legislation, regulations, codes of practice and industry advisory standards that apply to cleaning meat retail areas

safe work practices for using:

chemicals

equipment, including PPE

types of contamination and prevention methods

waste collection, recycling and handling procedures

workplace information on food-safety 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. Assess area to be cleaned

1.1 Assess meat retail area for cleaning work required

1.2 Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements

1.3 Clarify issues with appropriate persons

1.4 Identify hazards and risks and take appropriate action

1.5 Identify contamination hazards and take appropriate action

1.6 Select cleaning techniques according to work order and enterprise requirements

2. Select equipment and chemicals

2.1 Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements

2.2 Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements

2.3 Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements

2.4 Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements

3. Clean meat retail area while maintaining food safety

3.1 Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements

3.2 Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements

3.3 Report procedures or practices inconsistent with food-safety program to appropriate persons

3.4 Dispose of waste according to enterprise, regulatory and environmental requirements

4. Clean, check and store equipment

4.1 Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements

4.2 Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements

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
Assess meat retail area for cleaning work required 
Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements 
Clarify issues with appropriate persons 
Identify hazards and risks and take appropriate action 
Identify contamination hazards and take appropriate action 
Select cleaning techniques according to work order and enterprise requirements 
Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements 
Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements 
Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements 
Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements 
Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements 
Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements 
Report procedures or practices inconsistent with food-safety program to appropriate persons 
Dispose of waste according to enterprise, regulatory and environmental requirements 
Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements 
Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements 
Assess meat retail area for cleaning work required 
Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements 
Clarify issues with appropriate persons 
Identify hazards and risks and take appropriate action 
Identify contamination hazards and take appropriate action 
Select cleaning techniques according to work order and enterprise requirements 
Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements 
Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements 
Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements 
Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements 
Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements 
Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements 
Report procedures or practices inconsistent with food-safety program to appropriate persons 
Dispose of waste according to enterprise, regulatory and environmental requirements 
Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements 
Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements 

Forms

Assessment Cover Sheet

AMPR212 - Clean meat retail work area
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

AMPR212 - Clean meat retail work area

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: