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: May 2024
Qualification | - |
Unit of Competency | AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) |
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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. |
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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: Identify microbiological hazards for UCFM products |
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Element: Identify chemical hazards for UCFM products |
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Element: Identify physical hazards for UCFM products |
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Element: Overview the production of UCFM products |
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Element: Monitor the preparation of processing equipment and areas |
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Element: Manage the production of UCFM and further processed products |
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Element: Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products |
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Element: Identify microbiological hazards for UCFM products |
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Element: Identify chemical hazards for UCFM products |
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Element: Identify physical hazards for UCFM products |
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Element: Overview the production of UCFM products |
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Element: Monitor the preparation of processing equipment and areas |
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Element: Manage the production of UCFM and further processed products |
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Element: Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products |
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