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

AMPR317 Mapping and Delivery Guide
Assess and sell poultry products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPR317 - Assess and sell poultry products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to assess and sell poultry products.The unit is applicable to workers in meat retail operations.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction 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 workplace 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: Identify poultry cuts
  • Identify poultry by cut name and species according to specifications and workplace requirements
       
Element: Sort and select poultry product
  • Sort poultry product according to customer and workplace specifications
  • Select poultry by cut name and species according to workplace requirements
  • Identify contaminated product and take corrective action
  • Follow hygiene and sanitation requirements in regard to selecting product
       
Element: Assess poultry product
  • Assess product for shelf life expectancy
  • Assess product according to workplace requirements, customer specifications and industry requirements
       
Element: Identify and separate contaminated product
  • Check product for contamination and non-compliance to workplace and hygiene requirements
  • Separate contaminated or non-compliant product and take corrective action
       
Element: Sell poultry product
  • Provide information, including cooking, storage and serving suggestions, to customers on poultry products
  • Promote product to customers
       
Element: Store poultry product
  • Store poultry according to hygiene and sanitation, regulatory and workplace requirements
  • Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality
       
Element: Identify poultry cuts
  • Identify poultry by cut name and species according to specifications and workplace requirements
       
Element: Sort and select poultry product
  • Sort poultry product according to customer and workplace specifications
  • Select poultry by cut name and species according to workplace requirements
  • Identify contaminated product and take corrective action
  • Follow hygiene and sanitation requirements in regard to selecting product
       
Element: Assess poultry product
  • Assess product for shelf life expectancy
  • Assess product according to workplace requirements, customer specifications and industry requirements
       
Element: Identify and separate contaminated product
  • Check product for contamination and non-compliance to workplace and hygiene requirements
  • Separate contaminated or non-compliant product and take corrective action
       
Element: Sell poultry product
  • Provide information, including cooking, storage and serving suggestions, to customers on poultry products
  • Promote product to customers
       
Element: Store poultry product
  • Store poultry according to hygiene and sanitation, regulatory and workplace requirements
  • Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality
       


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. Identify poultry cuts

1.1 Identify poultry by cut name and species according to specifications and workplace requirements

2. Sort and select poultry product

2.1 Sort poultry product according to customer and workplace specifications

2.2 Select poultry by cut name and species according to workplace requirements

2.3 Identify contaminated product and take corrective action

2.4 Follow hygiene and sanitation requirements in regard to selecting product

3. Assess poultry product

3.1 Assess product for shelf life expectancy

3.2 Assess product according to workplace requirements, customer specifications and industry requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant product and take corrective action

5. Sell poultry product

5.1 Provide information, including cooking, storage and serving suggestions, to customers on poultry products

5.2 Promote product to customers

6. Store poultry product

6.1 Store poultry according to hygiene and sanitation, regulatory and workplace requirements

6.2 Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

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

The candidate must:

identify poultry cuts according to label on cartons as appropriate

select cuts correctly by species and cut according to workplace requirements

select poultry to customer and workplace requirements

identify cuts correctly by species and cut, according to workplace specifications

remove defects from products according to workplace, hygiene and regulatory requirements

record and communicate outcomes of poultry product assessment according to workplace requirements

apply relevant communication and mathematical skills

apply relevant regulatory requirements in relation to selling poultry

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

normal causes of contamination of poultry

hygiene requirements specific to poultry (including salmonella risk)

methods of assessing poultry according to specifications

legislation regarding growth promotants in poultry

workplace health and safety implications of the slippery and moist nature of poultry

difference between growth promotants and antibiotics

difference between organic, free range and conventional poultry products

workplace, workplace health and safety, hygiene and sanitation requirements in relation to assessing poultry

relevant regulatory requirements in relation to selling poultry

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. Identify poultry cuts

1.1 Identify poultry by cut name and species according to specifications and workplace requirements

2. Sort and select poultry product

2.1 Sort poultry product according to customer and workplace specifications

2.2 Select poultry by cut name and species according to workplace requirements

2.3 Identify contaminated product and take corrective action

2.4 Follow hygiene and sanitation requirements in regard to selecting product

3. Assess poultry product

3.1 Assess product for shelf life expectancy

3.2 Assess product according to workplace requirements, customer specifications and industry requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant product and take corrective action

5. Sell poultry product

5.1 Provide information, including cooking, storage and serving suggestions, to customers on poultry products

5.2 Promote product to customers

6. Store poultry product

6.1 Store poultry according to hygiene and sanitation, regulatory and workplace requirements

6.2 Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

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
Identify poultry by cut name and species according to specifications and workplace requirements 
Sort poultry product according to customer and workplace specifications 
Select poultry by cut name and species according to workplace requirements 
Identify contaminated product and take corrective action 
Follow hygiene and sanitation requirements in regard to selecting product 
Assess product for shelf life expectancy 
Assess product according to workplace requirements, customer specifications and industry requirements 
Check product for contamination and non-compliance to workplace and hygiene requirements 
Separate contaminated or non-compliant product and take corrective action 
Provide information, including cooking, storage and serving suggestions, to customers on poultry products 
Promote product to customers 
Store poultry according to hygiene and sanitation, regulatory and workplace requirements 
Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality 
Identify poultry by cut name and species according to specifications and workplace requirements 
Sort poultry product according to customer and workplace specifications 
Select poultry by cut name and species according to workplace requirements 
Identify contaminated product and take corrective action 
Follow hygiene and sanitation requirements in regard to selecting product 
Assess product for shelf life expectancy 
Assess product according to workplace requirements, customer specifications and industry requirements 
Check product for contamination and non-compliance to workplace and hygiene requirements 
Separate contaminated or non-compliant product and take corrective action 
Provide information, including cooking, storage and serving suggestions, to customers on poultry products 
Promote product to customers 
Store poultry according to hygiene and sanitation, regulatory and workplace requirements 
Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality 

Forms

Assessment Cover Sheet

AMPR317 - Assess and sell poultry 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

AMPR317 - Assess and sell poultry 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: