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

AMPS300 Mapping and Delivery Guide
Operate mixer or blender unit

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPS300 - Operate mixer or blender unit
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to deal with specialist processing technologies to comminute meat and ingredients for further processing in a meat establishment.A skilled operator in a smallgoods establishment may have responsibility for comminution of products such as devon, bloodwurst, salamis and berlinas.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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 processing 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 production 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: Set up specialist cutting equipment
  • Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements
  • Take corrective action as necessary
  • Wash down and sanitise equipment according to hygiene and workplace requirements
  • Load ingredients according to product specifications and workplace health and safety requirements
       
Element: Operate specialist cutting equipment
  • Check ingredients to ensure conformity to product and customer specifications
  • Program equipment to product specification and workplace health and safety requirements
  • Load ingredients in a specified regime for the style of the product
  • Process product according to product and manufacturer's specifications, and workplace health and safety requirements
  • Operate silent or bowl cutter to produce a variety of specified products to meat production requirements
  • Judge timing of the process for correct texture according to product specifications
  • Control temperature to product specifications, and hygiene and sanitation 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. Set up specialist cutting equipment

1.1 Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements

1.2 Take corrective action as necessary

1.3 Wash down and sanitise equipment according to hygiene and workplace requirements

1.4 Load ingredients according to product specifications and workplace health and safety requirements

2. Operate specialist cutting equipment

2.1 Check ingredients to ensure conformity to product and customer specifications

2.2 Program equipment to product specification and workplace health and safety requirements

2.3 Load ingredients in a specified regime for the style of the product

2.4 Process product according to product and manufacturer's specifications, and workplace health and safety requirements

2.5 Operate silent or bowl cutter to produce a variety of specified products to meat production requirements

2.6 Judge timing of the process for correct texture according to product specifications

2.7 Control temperature to product specifications, and hygiene and sanitation requirements

The candidate must use specialist processing technologies to comminute meat and ingredients for further processing in a meat establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify various additives, spices and binders

calculate quantities and weights in order to meet product specifications

operate bowl cutter to produce a variety of products to:

workplace requirements

workplace health and safety requirements

hygiene and sanitation requirements

product specifications

production requirements

demonstrate the difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

identify any unhygienic meat ingredients

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

health and hygiene factors related to operating a bowl cutter

corrective action to be taken in situations such as:

incorrect loading of ingredients

machinery malfunction

temperature malfunction

unhygienic meat ingredients

common tests for blade sharpness such as:

no feathered edges

cutting paper without tearing

checking for ragged edges

appropriate quantities of water or ice to ensure temperature is maintained according to product specifications

consequences of loading ingredients in the incorrect order including:

fat separation caused by over-heating

red colour after cooking

temperature control

health and hygiene factors related to operating a bowl cutter

importance of protein extraction

effects on product and on health and safety of incorrectly placing product in equipment

effect of meat temperature when cutting meat for salami

effect on product of the temperature of the cutting equipment

importance of blade sharpness for the cutting process and the consequences of blunt blades

purpose of the following additives:

anti-oxidant

curing ingredients

phosphate

salt

water

difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

relevant 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. Set up specialist cutting equipment

1.1 Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements

1.2 Take corrective action as necessary

1.3 Wash down and sanitise equipment according to hygiene and workplace requirements

1.4 Load ingredients according to product specifications and workplace health and safety requirements

2. Operate specialist cutting equipment

2.1 Check ingredients to ensure conformity to product and customer specifications

2.2 Program equipment to product specification and workplace health and safety requirements

2.3 Load ingredients in a specified regime for the style of the product

2.4 Process product according to product and manufacturer's specifications, and workplace health and safety requirements

2.5 Operate silent or bowl cutter to produce a variety of specified products to meat production requirements

2.6 Judge timing of the process for correct texture according to product specifications

2.7 Control temperature to product specifications, and hygiene and sanitation 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
Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements 
Take corrective action as necessary 
Wash down and sanitise equipment according to hygiene and workplace requirements 
Load ingredients according to product specifications and workplace health and safety requirements 
Check ingredients to ensure conformity to product and customer specifications 
Program equipment to product specification and workplace health and safety requirements 
Load ingredients in a specified regime for the style of the product 
Process product according to product and manufacturer's specifications, and workplace health and safety requirements 
Operate silent or bowl cutter to produce a variety of specified products to meat production requirements 
Judge timing of the process for correct texture according to product specifications 
Control temperature to product specifications, and hygiene and sanitation requirements 

Forms

Assessment Cover Sheet

AMPS300 - Operate mixer or blender unit
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

AMPS300 - Operate mixer or blender unit

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: