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Evidence Guide: AMPA3033 - Bed dress carcase

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

 

AMPA3033 - Bed dress carcase

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

Position carcase

  1. Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.
  2. Position carcase in accordance with workplace health and safety requirements.
Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position carcase in accordance with workplace health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete opening cuts

  1. Perform opening cuts in accordance with workplace requirements.
  2. Identify and meet workplace health and safety requirements.
  3. Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.
  4. Flank carcase with both left and right sides split from the flank to the shoulder area.
  5. Carefully make opening cuts around both forelegs with incision from pit to hock.
  6. Clear hide from both forelegs in accordance with workplace procedures.
  7. Open hide to the neck along the length of the brisket.
  8. Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.
Perform opening cuts in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and meet workplace health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flank carcase with both left and right sides split from the flank to the shoulder area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carefully make opening cuts around both forelegs with incision from pit to hock.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear hide from both forelegs in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open hide to the neck along the length of the brisket.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove hide

  1. Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.
  2. Dispose of hide in accordance with workplace requirements.
  3. Perform all operations in accordance with workplace health and safety requirements.
Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of hide in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform all operations in accordance with workplace health and safety 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. Position carcase

1.1 Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.

1.2 Position carcase in accordance with workplace health and safety requirements.

2 Complete opening cuts

2.1 Perform opening cuts in accordance with workplace requirements.

2.2 Identify and meet workplace health and safety requirements.

2.3 Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

2.4 Flank carcase with both left and right sides split from the flank to the shoulder area.

2.5 Carefully make opening cuts around both forelegs with incision from pit to hock.

2.6 Clear hide from both forelegs in accordance with workplace procedures.

2.7 Open hide to the neck along the length of the brisket.

2.8 Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.

3 Remove hide

3.1 Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.

3.2 Dispose of hide in accordance with workplace requirements.

3.3 Perform all operations in accordance with workplace health and safety 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. Position carcase

1.1 Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.

1.2 Position carcase in accordance with workplace health and safety requirements.

2 Complete opening cuts

2.1 Perform opening cuts in accordance with workplace requirements.

2.2 Identify and meet workplace health and safety requirements.

2.3 Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

2.4 Flank carcase with both left and right sides split from the flank to the shoulder area.

2.5 Carefully make opening cuts around both forelegs with incision from pit to hock.

2.6 Clear hide from both forelegs in accordance with workplace procedures.

2.7 Open hide to the neck along the length of the brisket.

2.8 Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.

3 Remove hide

3.1 Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.

3.2 Dispose of hide in accordance with workplace requirements.

3.3 Perform all operations in accordance with workplace health and safety requirements.

The candidate must bed dress cattle, deer or buffalo.

The candidate must:

position carcase correctly in the cradle

remove hide without damage to hide or carcase

bed dress carcase according to work instructions

work with bed dressing partner to remove hide smoothly and safely (where applicable)

apply relevant workplace health and safety and regulatory requirements

operate, clean and maintain equipment according to workplace requirements

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

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

general economic impact of nicked, soiled or damaged hide and scored meat

importance of correctly placing carcase in cradle

relevant work instructions

relevant workplace health and safety and regulatory requirements

general anatomy of carcase relevant to the task

Range Statement