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Evidence Guide: AMPA3064 - Bone small stock carcase - middle

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

 

AMPA3064 - Bone small stock carcase - middle

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bone middle

  1. Slice and remove primal cuts from carcase according to work instructions and specifications
  2. Slice and remove primal cuts from carcase according to workplace health and safety requirements including the safe and effective use of a knife and following safe manual handling techniques
  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
Slice and remove primal cuts from carcase according to work instructions and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and remove primal cuts from carcase according to workplace health and safety requirements including the safe and effective use of a knife and following safe manual handling techniques

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:

 

 

 

 

 

 

 

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 standards, customer specifications and workplace requirements

2. Bone middle

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

2.2 Slice and remove primal cuts from carcase according to workplace health and safety requirements including the safe and effective use of a knife and following safe manual handling techniques

2.3 Cut primal lines in compliance with regulatory requirements

2.4 Handle meat safety and quality hazards according to workplace procedures

2.5 Cut primals to maximise yield

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 standards, customer specifications and workplace requirements

2. Bone middle

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

2.2 Slice and remove primal cuts from carcase according to workplace health and safety requirements including the safe and effective use of a knife and following safe manual handling techniques

2.3 Cut primal lines in compliance with regulatory requirements

2.4 Handle meat safety and quality hazards according to workplace procedures

2.5 Cut primals to maximise yield

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 trunk of a small stock carcase.

The candidate must:

prepare and operate equipment according to workplace requirements

check and correct where necessary, the accuracy of cutting lines

bone the middle according to the work instructions and specifications, and at production speed

identify contamination or abnormalities and handle according to workplace and regulatory 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:

structure of the carcase and primal cutting lines

procedure for removal of all primals to desired specifications

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

importance of and technique required to maximise yield from a carcase

work instructions and dropped meat procedures

relevant regulatory requirements

carcase defects and appropriate corrective actions.

Range Statement