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

AMPX414 Mapping and Delivery Guide
Assess and evaluate meat industry requirements and processes

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX414 - Assess and evaluate meat industry requirements and processes
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to assess and evaluate the role of the Australian meat industry as a part of the food processing sector. It also describes the requirements for working in meat processing.This unit applies to food technologists, industry researchers, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods, and key factors affecting meat safety, quality and market access.All work should be 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 others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.Work in this unit must be carried out in accordance with 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.

Assessment must occur in a real or simulated workplace where the candidate has access to:

production process and related equipment, manufacturers' advice and operating procedures

equipment and facilities for carrying out slaughtering of livestock and processing of primary cuts of meat.

A minimum of three different forms of assessment must be used.

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: Establish livestock production and transportation requirements
  • Explain production techniques impacting meat quality for the range of species involved
  • Explain the role and purpose of traceability requirements
  • Explain purchasing process and selling alternatives for livestock
  • Explain relationship between transportation arrangements and meat quality
  • Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
       
Element: Identify the sequence of operations for meat processing in an abattoir
  • Identify critical elements of the slaughtering process
  • Identify critical elements of the boning process
  • Explain the role and purpose of rendering
  • Explain offal processing requirements
  • Identify differences between export and domestic requirements
       
Element: Explain factors affecting food safety and meat quality during processing
  • Describe key meat safety issues
  • Identify key legislation and regulations affecting meat processing
  • Explain impacts of seasonal and geographical factors on meat quality
  • Describe the nature and purpose of the Meat Standards Australia (MSA) program
  • Explain impacts of further processing on meat quality
  • Identify factors affecting shelf life and meat quality
  • Explain the nature and purpose of meat testing programs
       
Element: Identify processes and process controls for a range of meat smallgoods
  • Identify differences between product sources
  • Identify key smallgoods products and production processes
  • Explain food safety requirements impacting smallgoods production
       
Element: Describe the structure and nature of meat retailing in Australia
  • Identify differences between supermarket, independent and wholesale butchers
  • Explain regulatory requirements directly impacting meat retailing
  • Identify key meat product lines and the role of value-adding
  • Explain the impact of customer requirements and expectations
  • Explain food safety requirements impacting retail operations
       
Element: Identify key issues and bodies that impact the Australian meat industry
  • Explain impacts of climatic factors on the meat industry
  • Explain key issues impacting meat industry employment
  • Review environmental impacts of a meat processing site
  • Explain impacts of changing customer expectations
  • Describe the role of key industry bodies
       
Element: Establish livestock production and transportation requirements
  • Explain production techniques impacting meat quality for the range of species involved
  • Explain the role and purpose of traceability requirements
  • Explain purchasing process and selling alternatives for livestock
  • Explain relationship between transportation arrangements and meat quality
  • Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
       
Element: Identify the sequence of operations for meat processing in an abattoir
  • Identify critical elements of the slaughtering process
  • Identify critical elements of the boning process
  • Explain the role and purpose of rendering
  • Explain offal processing requirements
  • Identify differences between export and domestic requirements
       
Element: Explain factors affecting food safety and meat quality during processing
  • Describe key meat safety issues
  • Identify key legislation and regulations affecting meat processing
  • Explain impacts of seasonal and geographical factors on meat quality
  • Describe the nature and purpose of the Meat Standards Australia (MSA) program
  • Explain impacts of further processing on meat quality
  • Identify factors affecting shelf life and meat quality
  • Explain the nature and purpose of meat testing programs
       
Element: Identify processes and process controls for a range of meat smallgoods
  • Identify differences between product sources
  • Identify key smallgoods products and production processes
  • Explain food safety requirements impacting smallgoods production
       
Element: Describe the structure and nature of meat retailing in Australia
  • Identify differences between supermarket, independent and wholesale butchers
  • Explain regulatory requirements directly impacting meat retailing
  • Identify key meat product lines and the role of value-adding
  • Explain the impact of customer requirements and expectations
  • Explain food safety requirements impacting retail operations
       
Element: Identify key issues and bodies that impact the Australian meat industry
  • Explain impacts of climatic factors on the meat industry
  • Explain key issues impacting meat industry employment
  • Review environmental impacts of a meat processing site
  • Explain impacts of changing customer expectations
  • Describe the role of key industry bodies
       


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. Establish livestock production and transportation requirements

1.1 Explain production techniques impacting meat quality for the range of species involved

1.2 Explain the role and purpose of traceability requirements

1.3 Explain purchasing process and selling alternatives for livestock

1.4 Explain relationship between transportation arrangements and meat quality

1.5 Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

2. Identify the sequence of operations for meat processing in an abattoir

2.1 Identify critical elements of the slaughtering process

2.2 Identify critical elements of the boning process

2.3 Explain the role and purpose of rendering

2.4 Explain offal processing requirements

2.5 Identify differences between export and domestic requirements

3. Explain factors affecting food safety and meat quality during processing

3.1 Describe key meat safety issues

3.2 Identify key legislation and regulations affecting meat processing

3.3 Explain impacts of seasonal and geographical factors on meat quality

3.4 Describe the nature and purpose of the Meat Standards Australia (MSA) program

3.5 Explain impacts of further processing on meat quality

3.6 Identify factors affecting shelf life and meat quality

3.7 Explain the nature and purpose of meat testing programs

4. Identify processes and process controls for a range of meat smallgoods

4.1 Identify differences between product sources

4.2 Identify key smallgoods products and production processes

4.3 Explain food safety requirements impacting smallgoods production

5 Describe the structure and nature of meat retailing in Australia

5.1 Identify differences between supermarket, independent and wholesale butchers

5.2 Explain regulatory requirements directly impacting meat retailing

5.3 Identify key meat product lines and the role of value-adding

5.4 Explain the impact of customer requirements and expectations

5.5 Explain food safety requirements impacting retail operations

6. Identify key issues and bodies that impact the Australian meat industry

6.1 Explain impacts of climatic factors on the meat industry

6.2 Explain key issues impacting meat industry employment

6.3 Review environmental impacts of a meat processing site

6.4 Explain impacts of changing customer expectations

6.5 Describe the role of key industry bodies

The candidate must assess and evaluate meat industry requirements and processes. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

describe the livestock production and marketing, and retailing systems for the meat industry

document the sequence of operations for livestock slaughter and meat processing

define processes for a range of meat smallgoods

describe production factors influencing meat quality and safety

comply with industry requirements in relation to hygiene, workplace health and safety and other work practices.

analyse and interpret work instructions, Standard Operating Procedures (SOPs), safety and hygiene procedures, and other workplace documentation

identify livestock

locate, and interpret industry information

distinguish between meat products and production processes

identify personal hygiene and operational sanitation procedures

apply sustainable work practices

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

factors which impact on meat safety and quality through the supply chain

the main animal welfare issues associated with producing and processing animals for human consumption

main markets for meat

common causes and impact of contamination

the relationship between food safety and market access

the nature and structure of the Australian meat processing industry

principles of Quality Assurance (QA) and traceability from paddock to retailer

slaughtering and boning processes

sources and nature of regulatory requirements that affect the meat processing industry

nature and purpose of the AUS-MEAT and MSA programs

customer requirements

value adding of meat 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. Establish livestock production and transportation requirements

1.1 Explain production techniques impacting meat quality for the range of species involved

1.2 Explain the role and purpose of traceability requirements

1.3 Explain purchasing process and selling alternatives for livestock

1.4 Explain relationship between transportation arrangements and meat quality

1.5 Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

2. Identify the sequence of operations for meat processing in an abattoir

2.1 Identify critical elements of the slaughtering process

2.2 Identify critical elements of the boning process

2.3 Explain the role and purpose of rendering

2.4 Explain offal processing requirements

2.5 Identify differences between export and domestic requirements

3. Explain factors affecting food safety and meat quality during processing

3.1 Describe key meat safety issues

3.2 Identify key legislation and regulations affecting meat processing

3.3 Explain impacts of seasonal and geographical factors on meat quality

3.4 Describe the nature and purpose of the Meat Standards Australia (MSA) program

3.5 Explain impacts of further processing on meat quality

3.6 Identify factors affecting shelf life and meat quality

3.7 Explain the nature and purpose of meat testing programs

4. Identify processes and process controls for a range of meat smallgoods

4.1 Identify differences between product sources

4.2 Identify key smallgoods products and production processes

4.3 Explain food safety requirements impacting smallgoods production

5 Describe the structure and nature of meat retailing in Australia

5.1 Identify differences between supermarket, independent and wholesale butchers

5.2 Explain regulatory requirements directly impacting meat retailing

5.3 Identify key meat product lines and the role of value-adding

5.4 Explain the impact of customer requirements and expectations

5.5 Explain food safety requirements impacting retail operations

6. Identify key issues and bodies that impact the Australian meat industry

6.1 Explain impacts of climatic factors on the meat industry

6.2 Explain key issues impacting meat industry employment

6.3 Review environmental impacts of a meat processing site

6.4 Explain impacts of changing customer expectations

6.5 Describe the role of key industry bodies

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
Explain production techniques impacting meat quality for the range of species involved 
Explain the role and purpose of traceability requirements 
Explain purchasing process and selling alternatives for livestock 
Explain relationship between transportation arrangements and meat quality 
Identify potential hazards to product quality, animal welfare and food safety from transporting livestock 
Identify critical elements of the slaughtering process 
Identify critical elements of the boning process 
Explain the role and purpose of rendering 
Explain offal processing requirements 
Identify differences between export and domestic requirements 
Describe key meat safety issues 
Identify key legislation and regulations affecting meat processing 
Explain impacts of seasonal and geographical factors on meat quality 
Describe the nature and purpose of the Meat Standards Australia (MSA) program 
Explain impacts of further processing on meat quality 
Identify factors affecting shelf life and meat quality 
Explain the nature and purpose of meat testing programs 
Identify differences between product sources 
Identify key smallgoods products and production processes 
Explain food safety requirements impacting smallgoods production 
Identify differences between supermarket, independent and wholesale butchers 
Explain regulatory requirements directly impacting meat retailing 
Identify key meat product lines and the role of value-adding 
Explain the impact of customer requirements and expectations 
Explain food safety requirements impacting retail operations 
Explain impacts of climatic factors on the meat industry 
Explain key issues impacting meat industry employment 
Review environmental impacts of a meat processing site 
Explain impacts of changing customer expectations 
Describe the role of key industry bodies 
Explain production techniques impacting meat quality for the range of species involved 
Explain the role and purpose of traceability requirements 
Explain purchasing process and selling alternatives for livestock 
Explain relationship between transportation arrangements and meat quality 
Identify potential hazards to product quality, animal welfare and food safety from transporting livestock 
Identify critical elements of the slaughtering process 
Identify critical elements of the boning process 
Explain the role and purpose of rendering 
Explain offal processing requirements 
Identify differences between export and domestic requirements 
Describe key meat safety issues 
Identify key legislation and regulations affecting meat processing 
Explain impacts of seasonal and geographical factors on meat quality 
Describe the nature and purpose of the Meat Standards Australia (MSA) program 
Explain impacts of further processing on meat quality 
Identify factors affecting shelf life and meat quality 
Explain the nature and purpose of meat testing programs 
Identify differences between product sources 
Identify key smallgoods products and production processes 
Explain food safety requirements impacting smallgoods production 
Identify differences between supermarket, independent and wholesale butchers 
Explain regulatory requirements directly impacting meat retailing 
Identify key meat product lines and the role of value-adding 
Explain the impact of customer requirements and expectations 
Explain food safety requirements impacting retail operations 
Explain impacts of climatic factors on the meat industry 
Explain key issues impacting meat industry employment 
Review environmental impacts of a meat processing site 
Explain impacts of changing customer expectations 
Describe the role of key industry bodies 

Forms

Assessment Cover Sheet

AMPX414 - Assess and evaluate meat industry requirements and processes
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

AMPX414 - Assess and evaluate meat industry requirements and processes

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: