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Evidence Guide: AMPA3048 - Bone small stock carcase - leg

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

 

AMPA3048 - Bone small stock carcase - leg

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

Identify specifications for cuts

  1. Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.
  2. Slice and remove primal cuts from leg according to work instructions and specifications.
  3. Cut primal lines in compliance with regulatory requirements.
  4. Handle meat safety and quality hazards according to workplace procedures.
  5. Cut primals to maximise yield.
  6. Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and remove primal cuts from leg according to work instructions and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut primal lines in compliance with regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat safety and quality hazards according to workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut primals to maximise yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

  1. Identify, remove and report defects according to government regulations and workplace standards.
  2. Report persistent defects to supervisor in accordance with work instructions.
Identify, remove and report defects according to government regulations and workplace standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report persistent defects to supervisor in accordance with 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. Identify specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

2. Bone leg

2.1 Slice and remove primal cuts from leg according to work instructions and specifications.

2.2 Cut primal lines in compliance with regulatory requirements.

2.3 Handle meat safety and quality hazards according to workplace procedures.

2.4 Cut primals to maximise yield.

2.5 Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards.

3.2 Report persistent defects to supervisor in accordance with 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. Identify specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

2. Bone leg

2.1 Slice and remove primal cuts from leg according to work instructions and specifications.

2.2 Cut primal lines in compliance with regulatory requirements.

2.3 Handle meat safety and quality hazards according to workplace procedures.

2.4 Cut primals to maximise yield.

2.5 Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards.

3.2 Report persistent defects to supervisor in accordance with work instructions.

The candidate must remove primal cuts from the leg of a small stock carcase.

The candidate must:

bone out the legs according to specifications and work instructions

check the accuracy of cutting lines

identify contamination and take corrective action

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

identify finished primal cuts

comply with workplace health and safety requirements

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members

use equipment correctly

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

dropped meat procedures

workplace health and safety requirements for boning small stock

procedure for cuts required to maximise yields for a given carcase

structure of the carcase and cutting lines

work instruction for the removal of all primals to desired specifications

workplace and customer specifications

carcase defects and corrective actions to be taken

sources of contamination and cross-contamination and the ways of minimising the contamination

Range Statement