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

AMPS206 Mapping and Delivery Guide
Manually shape and form product

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPS206 - Manually shape and form product
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to manually shape and form products into a particular shape.This unit is suitable for operators preparing boneless ham, bacon, salami, corned beef or any other product that is formed manually into a particular shape. Operators in smallgoods manufacturing and value-adding food services operations would use this unit.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.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
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 operating conditions.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the 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: Select meat product
  • Select meat product to be placed in casing to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements
       
Element: Fill casings
  • Select appropriate casings and filling nozzle (where appropriate) according to workplace requirements and product specifications
  • Fill casings to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements
  • Identify, remove and report defective product to workplace requirements
       
Element: Operate metal detector
  • Operate metal detector (where appropriate) to workplace requirements and manufacturer's specifications
       
Element: Form product
  • Shape and form product according to product specifications, workplace, hygiene and sanitation, QA and customer requirements
  • Shape and form a variety of products to production requirements
       
Element: Link or twist, clip and net product
  • Link or twist product to meet product specifications
  • Perform clipping according to specifications
  • Form product according to specifications
  • Shape and net products (if required) according to product specifications
  • Remove defective products from production and report according to workplace 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. Select meat product

1.1 Select meat product to be placed in casing to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements

2. Fill casings

2.1 Select appropriate casings and filling nozzle (where appropriate) according to workplace requirements and product specifications

2.2 Fill casings to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements

2.3 Identify, remove and report defective product to workplace requirements

3. Operate metal detector

3.1 Operate metal detector (where appropriate) to workplace requirements and manufacturer's specifications

4. Form product

4.1 Shape and form product according to product specifications, workplace, hygiene and sanitation, QA and customer requirements

4.2 Shape and form a variety of products to production requirements

5. Link or twist, clip and net product

5.1 Link or twist product to meet product specifications

5.2 Perform clipping according to specifications

5.3 Form product according to specifications

5.4 Shape and net products (if required) according to product specifications

5.5 Remove defective products from production and report according to workplace requirements

The candidate must manually shape and form products into a specified shape.

The candidate must:

follow the requirements of the work instruction

work to production speed

correctly fill a range of product lines in terms of:

casing

clips

length

tension

weight

shape and form a range of products to product specifications, workplace, hygiene and sanitation, QA and customer requirements

demonstrate operation, adjustments and actions of filling machine to address faults

operate a metal detector if a detector is included in the operation

identify, remove and rectify faulty product

identify defects in natural casings

clean equipment according to workplace requirements

apply relevant communication and mathematical skills

explain filling to required product specifications for a variety of products

apply relevant workplace health and safety, and regulatory requirements

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

hygiene requirements for forming products

filling to required product specifications for a variety of products

how and why products must be formed and shaped

possible faults in skins and their effect on the product

procedures for dealing with waste product and broken casings

relevant workplace health and safety, and regulatory requirements

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. Select meat product

1.1 Select meat product to be placed in casing to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements

2. Fill casings

2.1 Select appropriate casings and filling nozzle (where appropriate) according to workplace requirements and product specifications

2.2 Fill casings to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements

2.3 Identify, remove and report defective product to workplace requirements

3. Operate metal detector

3.1 Operate metal detector (where appropriate) to workplace requirements and manufacturer's specifications

4. Form product

4.1 Shape and form product according to product specifications, workplace, hygiene and sanitation, QA and customer requirements

4.2 Shape and form a variety of products to production requirements

5. Link or twist, clip and net product

5.1 Link or twist product to meet product specifications

5.2 Perform clipping according to specifications

5.3 Form product according to specifications

5.4 Shape and net products (if required) according to product specifications

5.5 Remove defective products from production and report according to workplace 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
Select meat product to be placed in casing to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements 
Select appropriate casings and filling nozzle (where appropriate) according to workplace requirements and product specifications 
Fill casings to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements 
Identify, remove and report defective product to workplace requirements 
Operate metal detector (where appropriate) to workplace requirements and manufacturer's specifications 
Shape and form product according to product specifications, workplace, hygiene and sanitation, QA and customer requirements 
Shape and form a variety of products to production requirements 
Link or twist product to meet product specifications 
Perform clipping according to specifications 
Form product according to specifications 
Shape and net products (if required) according to product specifications 
Remove defective products from production and report according to workplace requirements 

Forms

Assessment Cover Sheet

AMPS206 - Manually shape and form product
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

AMPS206 - Manually shape and form product

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: