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Evidence Guide: AMPA2085 - Bar head and remove cheek meat

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

 

AMPA2085 - Bar head and remove cheek meat

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

Remove cheek meat

  1. Remove cheek meat according to workplace requirements.
  2. Remove cheek meat in accordance with workplace health and safety requirements
  3. Identify types and sources of contamination and cross-contamination
  4. Forward edible cheek meat for further processing in accordance with workplace requirements
  5. Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements
Remove cheek meat according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove cheek meat in accordance with workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types and sources of contamination and cross-contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Forward edible cheek meat for further processing in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place trimmings or defects in inedible bins or chutes in accordance with 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. Bar heads

1.1 Identify steps involved in barring heads and removing cheek meat

1.2 Bar head according to workplace requirements

1.3 Identify and meet workplace health and safety requirements

1.4 Identify sources of contamination and cross-contamination

2. Remove cheek meat

2.1 Remove cheek meat according to workplace requirements.

2.2 Remove cheek meat in accordance with workplace health and safety requirements

2.3 Identify types and sources of contamination and cross-contamination

2.4 Forward edible cheek meat for further processing in accordance with workplace requirements

2.5 Place trimmings or defects in inedible bins or chutes in accordance with 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. Bar heads

1.1 Identify steps involved in barring heads and removing cheek meat

1.2 Bar head according to workplace requirements

1.3 Identify and meet workplace health and safety requirements

1.4 Identify sources of contamination and cross-contamination

2. Remove cheek meat

2.1 Remove cheek meat according to workplace requirements.

2.2 Remove cheek meat in accordance with workplace health and safety requirements

2.3 Identify types and sources of contamination and cross-contamination

2.4 Forward edible cheek meat for further processing in accordance with workplace requirements

2.5 Place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

The candidate must bar heads and remove cheek meat.

The candidate must:

bar head according to workplace, health and safety, and hygiene and sanitation requirements

identify heads that have been passed for human consumption, condemned or downgraded to pet food

identify defects and contamination and take action according to workplace requirements

remove cheek meat in accordance with workplace requirements

forward edible cheek meat for further processing in accordance with workplace requirements

place trimmings or defects in inedible bins or chutes in accordance with workplace requirements

follow workplace health and safety requirements

apply relevant regulatory requirements

use communication skills relevant to work instructions

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

hygiene and workplace health and safety requirements

sources of contamination and cross-contamination

steps involved in barring heads and removing cheek meat

uses of cheek meats

Range Statement