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Evidence Guide: AMPA2042 - Cure and corn product in a meat processing plant

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPA2042 - Cure and corn product in a meat processing plant

What evidence can you provide to prove your understanding of each of the following citeria?

Process meat

  1. Perform pre-operational checks according to workplace requirements
  2. Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements
  3. Monitor processing regularly
  4. Make adjustments to processing as required to achieve product specifications
Perform pre-operational checks according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing regularly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to processing as required to achieve product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. Store processed product according to product specifications
Store processed product according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Process meat

1.1 Perform pre-operational checks according to workplace requirements

1.2 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements

1.3 Monitor processing regularly

1.4 Make adjustments to processing as required to achieve product specifications

2. Store meat product

2.1 Store processed product according to product specifications

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Process meat

1.1 Perform pre-operational checks according to workplace requirements

1.2 Cure or corn meat according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements

1.3 Monitor processing regularly

1.4 Make adjustments to processing as required to achieve product specifications

2. Store meat product

2.1 Store processed product according to product specifications

The candidate must cure and corn product in a meat processing plant.

The candidate must:

activate processing equipment to assess its readiness for operational use

perform running adjustments according to workplace requirements and manufacturer's specifications

operate adjustment tools and equipment correctly

report any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace procedures

apply relevant workplace health and safety and regulatory requirements

use mathematical applications relevant to the task

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

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

selection criteria for meat for curing or corning process

the meat curing process

the term 'osmosis' in relation to the curing process

effects of curing on shelf life and taste of product

purpose and effect of brine on meat

purpose of correct water temperature and correct additive sequence

purpose and use of processing equipment used in curing and corning products

reasons for pickling to correct pump percentage and yield requirements

safe and correct operation of processing equipment

conditions under which equipment may need adjusting

relevant workplace health and safety and regulatory requirements

procedures for cleaning processing equipment

Range Statement