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

AMPS302 Mapping and Delivery Guide
Prepare dried meat

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPS302 - Prepare dried meat
Description
Employability Skills
Learning Outcomes and Application This unit covers the skills and knowledge required to select and dry meat cuts for the production of dried meat products.This unit is applicable to workers producing products such as jerky, biltong and dried pet treats (e.g. pigs' ears).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: Select and prepare meat for drying
  • Select meats cuts for drying according to workplace specifications
  • Inspect meat for defects
  • Identify defects and take corrective action according to workplace requirements
  • Prepare and store meat prior to processing according to workplace requirements
       
Element: Dry meat products
  • Perform pre-operational checks on drier according to workplace requirements
  • Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements
  • Operate drier according to workplace requirements, including observing time and temperature specifications
  • Maintain records according to workplace requirements
  • Empty drier according to workplace requirements
       
Element: Inspect and store dried meat
  • Inspect dried product according to workplace requirements
  • Store dried product prior to packing 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 and prepare meat for drying

1.1 Select meats cuts for drying according to workplace specifications

1.2 Inspect meat for defects

1.3 Identify defects and take corrective action according to workplace requirements

1.4 Prepare and store meat prior to processing according to workplace requirements

2. Dry meat products

2.1 Perform pre-operational checks on drier according to workplace requirements

2.2 Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements

2.3 Operate drier according to workplace requirements, including observing time and temperature specifications

2.4 Maintain records according to workplace requirements

2.5 Empty drier according to workplace requirements

3. Inspect and store dried meat

3.1 Inspect dried product according to workplace requirements

3.2 Store dried product prior to packing according to workplace requirements

Candidates must prepare at least two different types of dried meat to workplace requirements.

Candidates must:

follow the requirements of the work instruction

work at production speed

select and prepare meat for drying

identify defects and take appropriate corrective action

identify contamination

dry a minimum of three different types of meat products according to workplace requirements

inspect and store dried meat products according to workplace requirements

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:

sources and causes of contamination

ways of preventing contamination

workplace health and safety hazards associated with operating a drier

workplace specifications for meat to be dried

drying processes for at least three different kinds of dried meat products

relevant regulatory requirements

time and temperature requirements for the variety of products produced

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 and prepare meat for drying

1.1 Select meats cuts for drying according to workplace specifications

1.2 Inspect meat for defects

1.3 Identify defects and take corrective action according to workplace requirements

1.4 Prepare and store meat prior to processing according to workplace requirements

2. Dry meat products

2.1 Perform pre-operational checks on drier according to workplace requirements

2.2 Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements

2.3 Operate drier according to workplace requirements, including observing time and temperature specifications

2.4 Maintain records according to workplace requirements

2.5 Empty drier according to workplace requirements

3. Inspect and store dried meat

3.1 Inspect dried product according to workplace requirements

3.2 Store dried product prior to packing 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 meats cuts for drying according to workplace specifications 
Inspect meat for defects 
Identify defects and take corrective action according to workplace requirements 
Prepare and store meat prior to processing according to workplace requirements 
Perform pre-operational checks on drier according to workplace requirements 
Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements 
Operate drier according to workplace requirements, including observing time and temperature specifications 
Maintain records according to workplace requirements 
Empty drier according to workplace requirements 
Inspect dried product according to workplace requirements 
Store dried product prior to packing according to workplace requirements 

Forms

Assessment Cover Sheet

AMPS302 - Prepare dried meat
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

AMPS302 - Prepare dried meat

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: