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Evidence Guide: AMPA2068 - Inspect meat for defects

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

 

AMPA2068 - Inspect meat for defects

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

Inspect meat cuts for defects

  1. Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising
  2. Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming
  3. Promptly report consistent contamination problems to the supervisor
Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly report consistent contamination problems to the supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat that is outside specifications

  1. Identify and trim out-of-specification meat or return to trimmer for re-working
Identify and trim out-of-specification meat or return to trimmer for re-working

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. Inspect meat cuts for defects

1.1 Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising

1.2 Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming

1.3 Promptly report consistent contamination problems to the supervisor

2. Identify meat that is outside specifications

2.1 Identify and trim out-of-specification meat or return to trimmer for re-working

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. Inspect meat cuts for defects

1.1 Identify types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising

1.2 Consistently detect and trim meat cuts with contamination defects or return them to the slicer for trimming

1.3 Promptly report consistent contamination problems to the supervisor

2. Identify meat that is outside specifications

2.1 Identify and trim out-of-specification meat or return to trimmer for re-working

The candidate must routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing or further processing.

The candidate must:

trim product free of defects in accordance with workplace requirements (where laid down in the employee's work instructions)

inspect cuts for defects to workplace requirements

follow the dropped meat policy

identify trim out-of-specification meat

detect contamination including ingesta, excreta, rail dust, grease, bruising, bone chips and fibres

deal with contaminated meat cuts promptly to ensure segregation from meat to be packaged or further processed

communicate with trimmers and/or supervisors regarding defect problems as needed and accept feedback

dispose of contaminated trimmings into inedible product tubs

apply relevant regulatory requirements

observe relevant workplace health and safety requirements

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

nature and types of contaminants

results of allowing contaminated meat to be packaged or further processed

results of allowing out-of-specification cuts to be packaged or further processed

workplace requirements for reporting consistent or repeated contamination of cuts or cuts out-of-specification

relevant regulatory requirements

relevant workplace health and safety requirements

Range Statement