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Evidence Guide: AMPA2071 - Pack meat products

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

 

AMPA2071 - Pack meat products

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

Check packing area

  1. Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.
Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack meat product

  1. Select product to be packed and check for defects according to customer and workplace requirements
  2. Take corrective action according to workplace requirements if product is out-of-specification
  3. Handle out-of-specification product according to workplace requirements
  4. Select correct packaging materials according to workplace and customer requirements
  5. Check packaging for defects in accordance with work instructions
  6. Pack and arrange product according to workplace and customer requirements
  7. Weigh product according to workplace and regulatory requirements, if this forms part of work instructions
  8. Identify food safety hazards associated with packing and minimise them by implementing preventative measures
  9. Identify and comply with workplace health and safety requirements for packing, including safe manual handling
  10. Label packed product according to workplace requirements, if this forms part of work instructions
Select product to be packed and check for defects according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action according to workplace requirements if product is out-of-specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle out-of-specification product according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select correct packaging materials according to workplace and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check packaging for defects in accordance with work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and arrange product according to workplace and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh product according to workplace and regulatory requirements, if this forms part of work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food safety hazards associated with packing and minimise them by implementing preventative measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and comply with workplace health and safety requirements for packing, including safe manual handling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label packed product according to workplace requirements, if this forms part of work instructions

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. Check packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

2. Pack meat product

2.1 Select product to be packed and check for defects according to customer and workplace requirements

2.2 Take corrective action according to workplace requirements if product is out-of-specification

2.3 Handle out-of-specification product according to workplace requirements

2.4 Select correct packaging materials according to workplace and customer requirements

2.5 Check packaging for defects in accordance with work instructions

2.6 Pack and arrange product according to workplace and customer requirements

2.7 Weigh product according to workplace and regulatory requirements, if this forms part of work instructions

2.8 Identify food safety hazards associated with packing and minimise them by implementing preventative measures

2.9 Identify and comply with workplace health and safety requirements for packing, including safe manual handling

2.10 Label packed product according to workplace requirements, if this forms part of work instructions

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. Check packing area

1.1 Check packing area for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

2. Pack meat product

2.1 Select product to be packed and check for defects according to customer and workplace requirements

2.2 Take corrective action according to workplace requirements if product is out-of-specification

2.3 Handle out-of-specification product according to workplace requirements

2.4 Select correct packaging materials according to workplace and customer requirements

2.5 Check packaging for defects in accordance with work instructions

2.6 Pack and arrange product according to workplace and customer requirements

2.7 Weigh product according to workplace and regulatory requirements, if this forms part of work instructions

2.8 Identify food safety hazards associated with packing and minimise them by implementing preventative measures

2.9 Identify and comply with workplace health and safety requirements for packing, including safe manual handling

2.10 Label packed product according to workplace requirements, if this forms part of work instructions

The candidate must pack meat products in accordance with regulatory, workplace and customer requirements.

The candidate must:

demonstrate the inspection and selection of meat products prior to packaging

select and blend meat cuts and trimmings to meet customer specifications (where appropriate)

pack and arrange product to workplace, customer and regulatory requirements

accurately weigh a variety of products

inspect packaging for defects and take appropriate action

comply with workplace health and safety requirements for packing including safe handling

use communication skills relevant to work instructions

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

how a variety of products may need to be arranged for packing

relevant labelling requirements

requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

packaging requirements for the range of meat products to be packaged

workplace, customer and regulatory requirements related to packing products

Range Statement