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

AMPX311 Mapping and Delivery Guide
Monitor production of packaged product to customer specifications

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX311 - Monitor production of packaged product to customer specifications
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to monitor packers and packaged product to ensure it meets customer and workplace specifications.This unit is applicable to products packaged in abattoirs, boning rooms, smallgoods plants, game processing plants, food services and wholesaling operations. This role will usually be performed by persons with leading hand responsibilities.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.

Assessment must be conducted in an operating meat packing room.

Competency must be demonstrated at a rate of packing that meets workplace requirements over a period of time.

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: Identify customer and workplace specifications
  • Identify and explain customer specifications for packaged product
  • Identify any workplace or regulatory requirements which may be relevant
  • Explain workplace monitoring and recording requirements
       
Element: Check and assess packaged product
  • Undertake checking regime according to workplace requirements
  • Check that meat product meets customer specifications
  • Check that packing confirms with customer and workplace requirements
  • Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination
  • Observe workplace health and safety, and hygiene and sanitation requirements
       
Element: Address non-conformance
  • Identify out-of-specification product
  • Identify required action according to workplace and regulatory requirements
  • Implement required action
  • Record action taken according to workplace requirements
       
Element: Provide support to team members
  • Provide guidance and support to individual team members where necessary
  • Monitor speed and accuracy of team members and provide additional guidance and support where necessary
  • Ensure new staff receive additional support where required
  • Use communication skills to give clear instructions and advice
       


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. Identify customer and workplace specifications

1.1 Identify and explain customer specifications for packaged product

1.2 Identify any workplace or regulatory requirements which may be relevant

1.3 Explain workplace monitoring and recording requirements

2. Check and assess packaged product

2.1 Undertake checking regime according to workplace requirements

2.2 Check that meat product meets customer specifications

2.3 Check that packing confirms with customer and workplace requirements

2.4 Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination

2.5 Observe workplace health and safety, and hygiene and sanitation requirements

3. Address non-conformance

3.1 Identify out-of-specification product

3.2 Identify required action according to workplace and regulatory requirements

3.3 Implement required action

3.4 Record action taken according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

The candidate must monitor packers and packaged product to ensure it meets customer and workplace specifications.

The candidate must:

identify, explain and apply customer and workplace specifications

check and assess packaged product according to workplace requirements

address non-conformance in a timely manner

identify and apply relevant regulatory requirements

follow workplace health and safety, and hygiene and sanitation requirements

maintain monitoring records to workplace requirements

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

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

customer specifications

relevant workplace and regulatory requirements

workplace monitoring requirements and processes

causes of contamination and corrective actions

workplace labelling systems and requirements

actions to be taken for out-of-specification 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. Identify customer and workplace specifications

1.1 Identify and explain customer specifications for packaged product

1.2 Identify any workplace or regulatory requirements which may be relevant

1.3 Explain workplace monitoring and recording requirements

2. Check and assess packaged product

2.1 Undertake checking regime according to workplace requirements

2.2 Check that meat product meets customer specifications

2.3 Check that packing confirms with customer and workplace requirements

2.4 Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination

2.5 Observe workplace health and safety, and hygiene and sanitation requirements

3. Address non-conformance

3.1 Identify out-of-specification product

3.2 Identify required action according to workplace and regulatory requirements

3.3 Implement required action

3.4 Record action taken according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

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
Identify and explain customer specifications for packaged product 
Identify any workplace or regulatory requirements which may be relevant 
Explain workplace monitoring and recording requirements 
Undertake checking regime according to workplace requirements 
Check that meat product meets customer specifications 
Check that packing confirms with customer and workplace requirements 
Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination 
Observe workplace health and safety, and hygiene and sanitation requirements 
Identify out-of-specification product 
Identify required action according to workplace and regulatory requirements 
Implement required action 
Record action taken according to workplace requirements 
Provide guidance and support to individual team members where necessary 
Monitor speed and accuracy of team members and provide additional guidance and support where necessary 
Ensure new staff receive additional support where required 
Use communication skills to give clear instructions and advice 

Forms

Assessment Cover Sheet

AMPX311 - Monitor production of packaged product to customer specifications
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

AMPX311 - Monitor production of packaged product to customer specifications

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: