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

AMPR302 Mapping and Delivery Guide
Assess carcase or product quality

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR302 - Assess carcase or product quality
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to assess carcase and product quality in accordance with workplace or customer specifications.This unit is applicable to workers in boning rooms and meat retail enterprises.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 broad supervision and take responsibility 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 conditions for the enterprise.

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

The following three forms of assessment must be used:

demonstration in the workplace or simulated environment

quiz of underpinning knowledge

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: Sort and select carcase or meat product
  • Sort carcase or meat product according to customer and workplace specifications
  • Identify contaminated carcases or meat products and take corrective action
  • Follow hygiene and sanitation requirements in regard to selecting carcase or meat product
       
Element: Assess carcase or meat product
  • Assess carcase or meat product to verify that it meets workplace or market requirements
  • Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements
       
Element: Sort and select carcase or meat product
  • Sort carcase or meat product according to customer and workplace specifications
  • Identify contaminated carcases or meat products and take corrective action
  • Follow hygiene and sanitation requirements in regard to selecting carcase or meat product
       
Element: Assess carcase or meat product
  • Assess carcase or meat product to verify that it meets workplace or market requirements
  • Assess carcase or meat product according to workplace requirements, customer specifications and industry 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. Sort and select carcase or meat product

1.1 Sort carcase or meat product according to customer and workplace specifications

1.2 Identify contaminated carcases or meat products and take corrective action

1.3 Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

2. Assess carcase or meat product

2.1 Assess carcase or meat product to verify that it meets workplace or market requirements

2.2 Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements

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

The candidate must:

select carcase or meat product to customer and workplace requirements

apply relevant regulatory requirements for slicing

record and communicate outcomes of carcase or meat product assessment according to workplace requirements

apply relevant communication and mathematical skills

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

methods of assessing carcase or meat product according to specifications

procedures for interpreting, recording and reporting mathematical and technical information including that found on carcase tickets

elements of the specification being utilised

workplace health and safety and hygiene and sanitation requirements in relation to assessing and measuring carcases or meat product

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. Sort and select carcase or meat product

1.1 Sort carcase or meat product according to customer and workplace specifications

1.2 Identify contaminated carcases or meat products and take corrective action

1.3 Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

2. Assess carcase or meat product

2.1 Assess carcase or meat product to verify that it meets workplace or market requirements

2.2 Assess carcase or meat product according to workplace requirements, customer specifications and industry 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
Sort carcase or meat product according to customer and workplace specifications 
Identify contaminated carcases or meat products and take corrective action 
Follow hygiene and sanitation requirements in regard to selecting carcase or meat product 
Assess carcase or meat product to verify that it meets workplace or market requirements 
Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements 
Sort carcase or meat product according to customer and workplace specifications 
Identify contaminated carcases or meat products and take corrective action 
Follow hygiene and sanitation requirements in regard to selecting carcase or meat product 
Assess carcase or meat product to verify that it meets workplace or market requirements 
Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements 

Forms

Assessment Cover Sheet

AMPR302 - Assess carcase or product quality
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

AMPR302 - Assess carcase or product quality

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: