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

AMPX403 Mapping and Delivery Guide
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to understand and manage the production processes for Uncooked Comminuted Fermented Meat (UCFM).This unit is applicable to personnel responsible for the outcomes of the production processes of UCFM in a smallgoods processing operation.This unit relates to the Australia New Zealand Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, Clause 3 Food handling - skills and knowledge, which states:'A food business must ensure that persons undertaking or supervising food handling operations have: (a) skills in food safety and food hygiene matters; and(b) knowledge of food safety and food hygiene matters,commensurate with their work activities.' All work is carried out to comply with product specifications, customer requirements, hygiene standards 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 and assessed 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 through sustained performance over time, with an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

The following methods of assessment must be used:

assignment focusing on understanding and application of principles and theory to workplace operations

third-party referee report of sustained performance at appropriate level of authority and responsibility

workplace project with a focus on enterprise environment and conditions

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: Identify microbiological hazards for UCFM products
  • Identify types of micro-organisms
  • Identify major threats to UCFM products
  • Identify types of bacteria that cause food poisoning and spoilage
  • Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)
  • Identify sources of bacterial contamination
  • Identify growth characteristics and requirements of bacteria
       
Element: Identify chemical hazards for UCFM products
  • Identify chemical hazards which may affect UCFM products
  • Identify common sources of chemical hazards/contamination
  • Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)
  • Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)
       
Element: Identify physical hazards for UCFM products
  • Explain physical hazards which may affect meat
  • Identify common sources of physical hazards and/or contamination
  • Explain control methods to prevent contamination
  • Explain effects or impact of physical hazards on meat
       
Element: Overview the production of UCFM products
  • Identify and explain the range of UCFM products
  • Identify and explain the processing techniques involved in producing UCFM
  • Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
  • Identify and explain the regulatory requirements associated with the production of UCFM 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
  • Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements
       
Element: Manage the production of UCFM and further processed products
  • Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions
  • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications
  • Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety
  • Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications
  • Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines
  • Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements
  • Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines
  • Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
       
Element: Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
  • Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems
  • Explain and implement control methods to prevent microbiological contamination
  • Identify critical limits for CCPs and implement monitoring processes
  • Describe validation requirements for critical limits of HACCP programs
  • Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled
  • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  • Keep all documents and records required for the system available, up-to-date and in use
       
Element: Identify microbiological hazards for UCFM products
  • Identify types of micro-organisms
  • Identify major threats to UCFM products
  • Identify types of bacteria that cause food poisoning and spoilage
  • Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)
  • Identify sources of bacterial contamination
  • Identify growth characteristics and requirements of bacteria
       
Element: Identify chemical hazards for UCFM products
  • Identify chemical hazards which may affect UCFM products
  • Identify common sources of chemical hazards/contamination
  • Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)
  • Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)
       
Element: Identify physical hazards for UCFM products
  • Explain physical hazards which may affect meat
  • Identify common sources of physical hazards and/or contamination
  • Explain control methods to prevent contamination
  • Explain effects or impact of physical hazards on meat
       
Element: Overview the production of UCFM products
  • Identify and explain the range of UCFM products
  • Identify and explain the processing techniques involved in producing UCFM
  • Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
  • Identify and explain the regulatory requirements associated with the production of UCFM 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
  • Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements
       
Element: Manage the production of UCFM and further processed products
  • Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions
  • Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications
  • Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety
  • Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications
  • Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines
  • Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements
  • Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines
  • Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
       
Element: Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
  • Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems
  • Explain and implement control methods to prevent microbiological contamination
  • Identify critical limits for CCPs and implement monitoring processes
  • Describe validation requirements for critical limits of HACCP programs
  • Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled
  • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  • Keep all documents and records required for the system available, up-to-date and in use
       


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 microbiological hazards for UCFM products

1.1 Identify types of micro-organisms

1.2 Identify major threats to UCFM products

1.3 Identify types of bacteria that cause food poisoning and spoilage

1.4 Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify growth characteristics and requirements of bacteria

2. Identify chemical hazards for UCFM products

2.1 Identify chemical hazards which may affect UCFM products

2.2 Identify common sources of chemical hazards/contamination

2.3 Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)

2.4 Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)

3. Identify physical hazards for UCFM products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination

3.3 Explain control methods to prevent contamination

3.4 Explain effects or impact of physical hazards on meat

4. Overview the production of UCFM products

4.1 Identify and explain the range of UCFM products

4.2 Identify and explain the processing techniques involved in producing UCFM

4.3 Identify and explain the hygiene and food safety hazards associated with the production of UCFM products

4.4 Identify and explain the regulatory requirements associated with the production of UCFM products

5. Monitor the preparation of processing equipment and areas

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

5.2 Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements

6. Manage the production of UCFM and further processed products

6.1 Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions

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

6.3 Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety

6.4 Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications

6.5 Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines

6.6 Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements

6.7 Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines

6.8 Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products

7.1 Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems

7.2 Explain and implement control methods to prevent microbiological contamination

7.3 Identify critical limits for CCPs and implement monitoring processes

7.4 Describe validation requirements for critical limits of HACCP programs

7.5 Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled

7.6 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

7.7 Keep all documents and records required for the system available, up-to-date and in use

The candidate must display an understanding of and manage the production processes for UCFM. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

apply relevant communication and mathematical skills

maintain currency of knowledge and techniques through informal learning, regular professional development and personal research by using resources including the internet, industry journals, circulars from regulators and industry workshops

demonstrate initiative and creativity in proposing solutions and contributing to the development of appropriate actions to resolve problems

identify and apply relevant workplace health and safety and workplace requirements

monitor production of UCFM to ensure compliance with workplace and regulatory requirements

provide relevant information to work colleagues to facilitate understanding of, and compliance with the relevant Australian Standards and associated regulations

use technology to access information, prepare reports, and to access and prepare relevant data

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

process involved in manufacturing UCFM

purpose of fermentation

raw materials storage and selection requirements

fermentation control criteria for pH

fermentation speed control

purpose of maturation and drying

maturation and drying speed control

impact of raw material on product quality and food safety

water activity as a release criteria

microbiological criteria in UCFM production and microbiological limits of UCFM, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes

physical hazards for UCFM products

role of starter culture

storage and handling requirements for starter culture

product handling and release criteria

impact of critical limits in a HACCP program for UCFM production

procedures required to ensure products are fit for human consumption and meets regulatory, food safety and quality requirements

implementation of the HACCP plan for the production of UCFM products

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 microbiological hazards for UCFM products

1.1 Identify types of micro-organisms

1.2 Identify major threats to UCFM products

1.3 Identify types of bacteria that cause food poisoning and spoilage

1.4 Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify growth characteristics and requirements of bacteria

2. Identify chemical hazards for UCFM products

2.1 Identify chemical hazards which may affect UCFM products

2.2 Identify common sources of chemical hazards/contamination

2.3 Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)

2.4 Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)

3. Identify physical hazards for UCFM products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination

3.3 Explain control methods to prevent contamination

3.4 Explain effects or impact of physical hazards on meat

4. Overview the production of UCFM products

4.1 Identify and explain the range of UCFM products

4.2 Identify and explain the processing techniques involved in producing UCFM

4.3 Identify and explain the hygiene and food safety hazards associated with the production of UCFM products

4.4 Identify and explain the regulatory requirements associated with the production of UCFM products

5. Monitor the preparation of processing equipment and areas

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

5.2 Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements

6. Manage the production of UCFM and further processed products

6.1 Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions

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

6.3 Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety

6.4 Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications

6.5 Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines

6.6 Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements

6.7 Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines

6.8 Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products

7.1 Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems

7.2 Explain and implement control methods to prevent microbiological contamination

7.3 Identify critical limits for CCPs and implement monitoring processes

7.4 Describe validation requirements for critical limits of HACCP programs

7.5 Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled

7.6 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

7.7 Keep all documents and records required for the system available, up-to-date and in use

UCFM products must include knowledge of:

caccitora

chorizo

csabai

landjaeger

Lebanon Bologne

mettwurst

polnische

salami

some cabanossi

summer sausage

Teewurst
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 types of micro-organisms 
Identify major threats to UCFM products 
Identify types of bacteria that cause food poisoning and spoilage 
Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life) 
Identify sources of bacterial contamination 
Identify growth characteristics and requirements of bacteria 
Identify chemical hazards which may affect UCFM products 
Identify common sources of chemical hazards/contamination 
Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing) 
Explain the impact of chemical residues on meat (including poisoning, tainting, rejections) 
Explain physical hazards which may affect meat 
Identify common sources of physical hazards and/or contamination 
Explain control methods to prevent contamination 
Explain effects or impact of physical hazards on meat 
Identify and explain the range of UCFM products 
Identify and explain the processing techniques involved in producing UCFM 
Identify and explain the hygiene and food safety hazards associated with the production of UCFM products 
Identify and explain the regulatory requirements associated with the production of UCFM products 
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions 
Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements 
Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions 
Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications 
Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety 
Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications 
Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines 
Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements 
Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines 
Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements 
Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems 
Explain and implement control methods to prevent microbiological contamination 
Identify critical limits for CCPs and implement monitoring processes 
Describe validation requirements for critical limits of HACCP programs 
Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled 
Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively 
Keep all documents and records required for the system available, up-to-date and in use 
Identify types of micro-organisms 
Identify major threats to UCFM products 
Identify types of bacteria that cause food poisoning and spoilage 
Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life) 
Identify sources of bacterial contamination 
Identify growth characteristics and requirements of bacteria 
Identify chemical hazards which may affect UCFM products 
Identify common sources of chemical hazards/contamination 
Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing) 
Explain the impact of chemical residues on meat (including poisoning, tainting, rejections) 
Explain physical hazards which may affect meat 
Identify common sources of physical hazards and/or contamination 
Explain control methods to prevent contamination 
Explain effects or impact of physical hazards on meat 
Identify and explain the range of UCFM products 
Identify and explain the processing techniques involved in producing UCFM 
Identify and explain the hygiene and food safety hazards associated with the production of UCFM products 
Identify and explain the regulatory requirements associated with the production of UCFM products 
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions 
Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements 
Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions 
Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications 
Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety 
Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications 
Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines 
Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements 
Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines 
Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements 
Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems 
Explain and implement control methods to prevent microbiological contamination 
Identify critical limits for CCPs and implement monitoring processes 
Describe validation requirements for critical limits of HACCP programs 
Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled 
Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively 
Keep all documents and records required for the system available, up-to-date and in use 

Forms

Assessment Cover Sheet

AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

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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

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