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

AMPX202 Mapping and Delivery Guide
Clean work area during operations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPX202 - Clean work area during operations
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to perform ongoing cleaning and housekeeping tasks for a production area during working hours.This unit is applicable to workers in meat processing plants, smallgoods factories, knackeries, food service operations and wholesale operations.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 under normal production conditions.

Assessment must occur in a registered meat processing or food handling premises.

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: Remove waste from work areas
  • Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements
  • Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas
  • Keep work area free from waste or trimmings to ensure a safe working environment for fellow workers
  • Maintain segregation of edible and inedible product at all times (where applicable)
  • Perform work without contaminating edible product (where applicable)
  • Shift waste in bins and tubs in accordance with manual handling procedures
       
Element: Clean areas during production
  • Clean work areas in accordance with workplace requirements including Quality Assurance (QA) and workplace health and safety requirements
  • Clean work areas while avoiding contamination of product
  • Use cleaning chemicals as directed and in accordance with standard workplace procedures (where part of an individual's duties)
       
Element: Wash and store cleaning equipment, tubs and bins
  • Roll and store hoses safely in accordance with workplace requirements
  • Clean and store brooms, shovels and scrubbing brushes appropriately when not in use
  • Store chemicals, if used, in accordance with workplace requirements in designated locations
  • Sanitise all bins, tubs etc in accordance with workplace requirements (where applicable)
       


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. Remove waste from work areas

1.1 Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements

1.2 Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas

1.3 Keep work area free from waste or trimmings to ensure a safe working environment for fellow workers

1.4 Maintain segregation of edible and inedible product at all times (where applicable)

1.5 Perform work without contaminating edible product (where applicable)

1.6 Shift waste in bins and tubs in accordance with manual handling procedures

2. Clean areas during production

2.1 Clean work areas in accordance with workplace requirements including Quality Assurance (QA) and workplace health and safety requirements

2.2 Clean work areas while avoiding contamination of product

2.3 Use cleaning chemicals as directed and in accordance with standard workplace procedures (where part of an individual's duties)

3. Wash and store cleaning equipment, tubs and bins

3.1 Roll and store hoses safely in accordance with workplace requirements

3.2 Clean and store brooms, shovels and scrubbing brushes appropriately when not in use

3.3 Store chemicals, if used, in accordance with workplace requirements in designated locations

3.4 Sanitise all bins, tubs etc in accordance with workplace requirements (where applicable)

The candidate must:

follow work instructions which may require the employee to:

communicate to supervisor any problems or difficulties

maintain cleanliness of work areas and surfaces to workplace requirements

sort and dispose of waste in accordance with workplace requirements

store equipment and chemicals (where applicable) safely

use cleaning materials and equipment in a safe and hygienic manner

use hoses in a manner that effectively cleans without contaminating surfaces, edible or inedible product

apply relevant regulatory requirements

apply relevant communication skills

demonstrate a broad understanding of the inedible waste processing that occurs in the meat industry

explain potential threat to the edible product of inadequate cleaning demonstrate the capacity to clean the work area safely during operations

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

workplace health and safety requirements associated with the work e.g. using very hot water, using correct manual handling procedures, and maintaining a safe work environment for others

potential threat to the edible product of inadequate cleaning

correct usage of chemicals (as required)

importance of dealing with or reporting problems associated with waste disposal e.g. blocked chutes or drains

relevant regulatory requirements

workplace health and safety issues associated with cleaning during operations

impact of incorrect disposal of waste on the environment and on by-products processing

importance of following the documented cleaning procedure or schedule

importance of, and difference between, wet and dry cleaning procedures

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. Remove waste from work areas

1.1 Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements

1.2 Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas

1.3 Keep work area free from waste or trimmings to ensure a safe working environment for fellow workers

1.4 Maintain segregation of edible and inedible product at all times (where applicable)

1.5 Perform work without contaminating edible product (where applicable)

1.6 Shift waste in bins and tubs in accordance with manual handling procedures

2. Clean areas during production

2.1 Clean work areas in accordance with workplace requirements including Quality Assurance (QA) and workplace health and safety requirements

2.2 Clean work areas while avoiding contamination of product

2.3 Use cleaning chemicals as directed and in accordance with standard workplace procedures (where part of an individual's duties)

3. Wash and store cleaning equipment, tubs and bins

3.1 Roll and store hoses safely in accordance with workplace requirements

3.2 Clean and store brooms, shovels and scrubbing brushes appropriately when not in use

3.3 Store chemicals, if used, in accordance with workplace requirements in designated locations

3.4 Sanitise all bins, tubs etc in accordance with workplace requirements (where applicable)

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
Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements 
Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas 
Keep work area free from waste or trimmings to ensure a safe working environment for fellow workers 
Maintain segregation of edible and inedible product at all times (where applicable) 
Perform work without contaminating edible product (where applicable) 
Shift waste in bins and tubs in accordance with manual handling procedures 
Clean work areas in accordance with workplace requirements including Quality Assurance (QA) and workplace health and safety requirements 
Clean work areas while avoiding contamination of product 
Use cleaning chemicals as directed and in accordance with standard workplace procedures (where part of an individual's duties) 
Roll and store hoses safely in accordance with workplace requirements 
Clean and store brooms, shovels and scrubbing brushes appropriately when not in use 
Store chemicals, if used, in accordance with workplace requirements in designated locations 
Sanitise all bins, tubs etc in accordance with workplace requirements (where applicable) 

Forms

Assessment Cover Sheet

AMPX202 - Clean work area during operations
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

AMPX202 - Clean work area during operations

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: