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Evidence Guide: AMPA2063 - Measure fat

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

 

AMPA2063 - Measure fat

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

Conduct pre-operation check

  1. Check fat measuring equipment according to workplace requirements to ensure it is in good working order
  2. Calibrate equipment before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate
  3. Check instruments regularly for wear at the start of each shift
Check fat measuring equipment according to workplace requirements to ensure it is in good working order

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Calibrate equipment before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check instruments regularly for wear at the start of each shift

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify lots requiring fat measurement

  1. Locate lots requiring measurement according to workplace requirements to determine the value, market destination and yield of meat
  2. Assess possible damage to the measurement site and take appropriate action to ensure accuracy of measurement according to workplace requirements
Locate lots requiring measurement according to workplace requirements to determine the value, market destination and yield of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assess possible damage to the measurement site and take appropriate action to ensure accuracy of measurement according to workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Measure the fat

  1. Take fat measurements according to workplace and species requirements
  2. Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system
Take fat measurements according to workplace and species requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Record the fat measurement

  1. Compare fat measurement with visual assessment of fat depth
  2. Rerecord fat measurement according to workplace requirements
Compare fat measurement with visual assessment of fat depth

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Rerecord fat measurement according to workplace requirements

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. Conduct pre-operation check

1.1 Check fat measuring equipment according to workplace requirements to ensure it is in good working order

1.2 Calibrate equipment before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate

1.3 Check instruments regularly for wear at the start of each shift

2. Identify lots requiring fat measurement

2.1 Locate lots requiring measurement according to workplace requirements to determine the value, market destination and yield of meat

2.2 Assess possible damage to the measurement site and take appropriate action to ensure accuracy of measurement according to workplace requirements

3. Measure the fat

3.1 Take fat measurements according to workplace and species requirements

3.2 Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system

4. Record the fat measurement

4.1 Compare fat measurement with visual assessment of fat depth

4.2 Rerecord fat measurement according to workplace requirements

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. Conduct pre-operation check

1.1 Check fat measuring equipment according to workplace requirements to ensure it is in good working order

1.2 Calibrate equipment before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate

1.3 Check instruments regularly for wear at the start of each shift

2. Identify lots requiring fat measurement

2.1 Locate lots requiring measurement according to workplace requirements to determine the value, market destination and yield of meat

2.2 Assess possible damage to the measurement site and take appropriate action to ensure accuracy of measurement according to workplace requirements

3. Measure the fat

3.1 Take fat measurements according to workplace and species requirements

3.2 Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system

4. Record the fat measurement

4.1 Compare fat measurement with visual assessment of fat depth

4.2 Rerecord fat measurement according to workplace requirements

The candidate must measure fat for the purposes of carcase grading.

The candidate must:

measure fat according to workplace requirements

check and maintain equipment in accordance with work instructions

observe relevant workplace health and safety requirements

report equipment faults to supervisor

read, record and report measurement information

use communication skills relevant to work instructions

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

purpose of fat measurements and regulatory requirements

relevant workplace health and safety requirements

sites for possible damage including hide stripper, air knife, bruising, excessive trim, wavy finish and soft siding, and appropriate actions to ensure incorrect measurements are not recorded

possible causes of error in measurement such as contact plate not flat, blunt blade, bent blade, wrong site, dirty light diode and incorrect measuring action

Range Statement