NTISthis.com

Evidence Guide: AMPA3074 - Perform boning room Meat Hygiene Assessment

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

 

AMPA3074 - Perform boning room Meat Hygiene Assessment

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

Inspect samples of carton meat for defects

  1. Take samples of product from each line of product according to a pre-determined sampling plan
  2. Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program
  3. Report defects in accordance with workplace requirements
Take samples of product from each line of product according to a pre-determined sampling plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report defects in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess samples against pre-determined defect tolerances

  1. Assess levels of defects against established tolerances
  2. Report samples outside tolerance to supervisor and take corrective action
  3. Adhere to sampling program and record results according to workplace requirements
  4. Keep sampling area clean and neat to avoid contamination between samples
  5. Identify and follow dropped meat procedures according to workplace requirements
Assess levels of defects against established tolerances

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report samples outside tolerance to supervisor and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adhere to sampling program and record results according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep sampling area clean and neat to avoid contamination between samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and follow dropped meat procedures according to 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. Inspect samples of carton meat for defects

1.1 Take samples of product from each line of product according to a pre-determined sampling plan

1.2 Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program

1.3 Report defects in accordance with workplace requirements

2. Assess samples against pre-determined defect tolerances

2.1 Assess levels of defects against established tolerances

2.2 Report samples outside tolerance to supervisor and take corrective action

2.3 Adhere to sampling program and record results according to workplace requirements

2.4 Keep sampling area clean and neat to avoid contamination between samples

2.5 Identify and follow dropped meat procedures according to 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. Inspect samples of carton meat for defects

1.1 Take samples of product from each line of product according to a pre-determined sampling plan

1.2 Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program

1.3 Report defects in accordance with workplace requirements

2. Assess samples against pre-determined defect tolerances

2.1 Assess levels of defects against established tolerances

2.2 Report samples outside tolerance to supervisor and take corrective action

2.3 Adhere to sampling program and record results according to workplace requirements

2.4 Keep sampling area clean and neat to avoid contamination between samples

2.5 Identify and follow dropped meat procedures according to workplace requirements

The candidate must perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat or offal for contamination or defects as part of a Quality Assurance (QA) program.

The candidate must:

inspect, identify and record defects

identify defects and explain the relevant critical limits and specifications

interpret information including details of out of tolerance samples

take corrective action if defect tolerances are exceeded

follow re-inspection procedures to workplace requirements

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

follow relevant workplace health and safety, hygiene and sanitation and regulatory requirements

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

defect tolerance

relevant work instructions and SOPs

procedures for reporting defects and samples outside tolerance

sampling program and consequence of not following procedures

relevant workplace health and safety requirements

Range Statement