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

AMPX215 Mapping and Delivery Guide
Operate tenderiser

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPX215 - Operate tenderiser
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to operate and maintain machinery for tenderising meat cuts.This unit is applicable to workers in boning rooms, wholesalers, food service operations and retail outlets.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.

Assessment must be conducted using meat prepared to a specification.

Competency must be demonstrated over a period of time and at a relevant rate of production.

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: Operate tenderiser
  • Operate and maintain tenderiser according to workplace health and safety requirements and manufacturer's specifications
  • Tenderise meat to workplace requirements
  • Identify potential sources of contamination and manage contamination according to workplace requirements
  • Monitor flow of product according to workplace and Quality Assurance (QA) 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. Operate tenderiser

1.1 Operate and maintain tenderiser according to workplace health and safety requirements and manufacturer's specifications

1.2 Tenderise meat to workplace requirements

1.3 Identify potential sources of contamination and manage contamination according to workplace requirements

1.4 Monitor flow of product according to workplace and Quality Assurance (QA) requirements

The candidate must operate and maintain machinery for tenderising meat cuts.

The candidate must:

follow the requirements of the work instruction

work at production speed

operate tenderiser in accordance with workplace requirements and manufacturer's specifications

monitor meat input and output in accordance with work instructions

carry out routine cleaning and maintenance in accordance with work instructions, manufacturer's specifications and hygiene and sanitation requirements

apply relevant regulatory requirements

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

basic operating principles of meat tenderisers

workplace health and safety requirements related to meat tenderising

work instructions for operating tenderiser

relevant regulatory requirements

potential sources of contamination to the product


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. Operate tenderiser

1.1 Operate and maintain tenderiser according to workplace health and safety requirements and manufacturer's specifications

1.2 Tenderise meat to workplace requirements

1.3 Identify potential sources of contamination and manage contamination according to workplace requirements

1.4 Monitor flow of product according to workplace and Quality Assurance (QA) 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
Operate and maintain tenderiser according to workplace health and safety requirements and manufacturer's specifications 
Tenderise meat to workplace requirements 
Identify potential sources of contamination and manage contamination according to workplace requirements 
Monitor flow of product according to workplace and Quality Assurance (QA) requirements 

Forms

Assessment Cover Sheet

AMPX215 - Operate tenderiser
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

AMPX215 - Operate tenderiser

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: