Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX401 Mapping and Delivery Guide
Monitor meat preservation process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPX401 - Monitor meat preservation process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation.All work is carried out to comply with product specifications, customer requirements and workplace procedures.This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.This unit must be delivered in the context of Australian meat processing standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Competency must be demonstrated while monitoring a commercial meat preservation operation. Assessment of application of reject and recall procedures may involve a simulated monitoring role for the trainee. 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 All evidence must be collected in the context of current Australian meat industry standards and regulations. Assessors must satisfy current standards for RTOs. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Overview the meat preservation process |
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Element: Monitor the meat preservation process |
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Element: Overview the meat preservation process |
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Element: Monitor the meat preservation process |
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