AMPS308
Batch meat


Application

This unit covers the skills and knowledge required to batch meat products to specification in a meat establishment.

A skilled smallgoods operator would batch meat already sorted to specification, in readiness for further processing.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.


Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select sorted meat

1.1 Select sorted meat by type according to product and customer specifications

1.2 Select sorted meat according to workplace health and safety and hygiene and sanitation requirements

1.3 Select correct meat, by-product and stock according to the formulation specification and workplace requirements

2. Prepare batched meat

2.1 Calibrate scales in accordance with product specifications and workplace requirements

2.2 Place meat in appropriate containers and weigh according to production specifications

2.3 Batch meat according to workplace hygiene requirements

3. Record usage of meat

3.1 Store meat in accordance with workplace, health and safety, and hygiene and sanitation requirements

3.2 Record usage of meat in accordance with workplace and regulatory requirements

Evidence of Performance

Candidates must batch meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety, workplace and regulatory requirements


Evidence of Knowledge

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

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant workplace health and safety, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment


Assessment Conditions

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal production conditions.

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 the current standards for RTOs.


Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.


Range Statement


Sectors