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

AMPX402 Mapping and Delivery Guide
Monitor and overview the production of processed meats and smallgoods

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX402 - Monitor and overview the production of processed meats and smallgoods
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to monitor the production processes of smallgoods.This unit is applicable to supervisors, Quality Assurance (QA) staff and regulatory officers overviewing the production of processed meat and smallgoods.All work is carried out to comply with workplace and regulatory requirements.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 industry 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 the commercial production of processed meats and smallgoods.

All evidence must be collected in the context of current Australian meat industry standards and regulations.

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 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: Overview the production of further processed meats and smallgoods
  • Identify and explain the range of further processed meat products and smallgoods
  • Identify and explain the processing techniques involved in the production of these products
  • Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  • Identify and explain the regulatory requirements associated with the production of these products
       
Element: Monitor the preparation of processing equipment and areas
  • Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
  • Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements
       
Element: Monitor the production of smallgoods and further processed meat products
  • Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
  • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
  • Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  • Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
  • Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
  • Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  • Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements
       
Element: Overview the production of further processed meats and smallgoods
  • Identify and explain the range of further processed meat products and smallgoods
  • Identify and explain the processing techniques involved in the production of these products
  • Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  • Identify and explain the regulatory requirements associated with the production of these products
       
Element: Monitor the preparation of processing equipment and areas
  • Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
  • Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements
       
Element: Monitor the production of smallgoods and further processed meat products
  • Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
  • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
  • Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  • Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
  • Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
  • Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  • Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation 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. Overview the production of further processed meats and smallgoods

1.1 Identify and explain the range of further processed meat products and smallgoods

1.2 Identify and explain the processing techniques involved in the production of these products

1.3 Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

1.4 Identify and explain the regulatory requirements associated with the production of these products

2. Monitor the preparation of processing equipment and areas

2.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

2.2 Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

3. Monitor the production of smallgoods and further processed meat products

3.1 Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

3.2 Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

3.4 Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

3.5 Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

3.6 Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

3.7 Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements

The candidate must monitor the production of processed meats and smallgoods in the workplace on at least three separate occasions.

The candidate must:

monitor production of processed meats and smallgoods to ensure compliance with workplace and regulatory requirements

apply relevant communication and mathematical skills

identify and apply relevant workplace health and safety requirements

propose and implement solutions to a range of production problems

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

hazards to the safe and hygienic manufacture of smallgoods

options for chilling product

the process involved in manufacturing smallgoods

procedures required to ensure products are fit for human consumption and meet regulatory and quality requirements

critical limits in the manufacture of smallgoods

recall procedures, including notification of appropriate authorities

the appropriate Australian Standard and regulatory requirements

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. Overview the production of further processed meats and smallgoods

1.1 Identify and explain the range of further processed meat products and smallgoods

1.2 Identify and explain the processing techniques involved in the production of these products

1.3 Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

1.4 Identify and explain the regulatory requirements associated with the production of these products

2. Monitor the preparation of processing equipment and areas

2.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

2.2 Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

3. Monitor the production of smallgoods and further processed meat products

3.1 Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

3.2 Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

3.4 Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

3.5 Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

3.6 Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

3.7 Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation 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
Identify and explain the range of further processed meat products and smallgoods 
Identify and explain the processing techniques involved in the production of these products 
Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products 
Identify and explain the regulatory requirements associated with the production of these products 
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions 
Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements 
Identify ingredients by type and quality in accordance with product specifications and explain their function in the process 
Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements 
Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety 
Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications 
Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements 
Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements 
Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements 
Identify and explain the range of further processed meat products and smallgoods 
Identify and explain the processing techniques involved in the production of these products 
Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products 
Identify and explain the regulatory requirements associated with the production of these products 
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions 
Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements 
Identify ingredients by type and quality in accordance with product specifications and explain their function in the process 
Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements 
Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety 
Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications 
Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements 
Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements 
Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements 

Forms

Assessment Cover Sheet

AMPX402 - Monitor and overview the production of processed meats and smallgoods
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

AMPX402 - Monitor and overview the production of processed meats and smallgoods

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: