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Evidence Guide: AMPA3089 - Produce rendered products hygienically

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

 

AMPA3089 - Produce rendered products hygienically

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

Control bacteria in rendered products

  1. Identify micro-organisms in meat meal and explain their impact on quality
  2. Carry out risk assessment and control measures for micro-organisms
  3. Implement good housekeeping practices to minimise risk of contamination
  4. Identify critical control points and implement control measures
Identify micro-organisms in meat meal and explain their impact on quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out risk assessment and control measures for micro-organisms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement good housekeeping practices to minimise risk of contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical control points and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement cleaning program for rendering plant

  1. Explain and implement cleaning program for raw material processing areas as per work instructions
  2. Explain and implement cleaning program for dry meal processing areas as per work instructions
  3. Identify and meet workplace health and safety requirements
Explain and implement cleaning program for raw material processing areas as per work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain and implement cleaning program for dry meal processing areas as per work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and meet 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. Control bacteria in rendered products

1.1 Identify micro-organisms in meat meal and explain their impact on quality

1.2 Carry out risk assessment and control measures for micro-organisms

1.3 Implement good housekeeping practices to minimise risk of contamination

1.4 Identify critical control points and implement control measures

2. Implement cleaning program for rendering plant

2.1 Explain and implement cleaning program for raw material processing areas as per work instructions

2.2 Explain and implement cleaning program for dry meal processing areas as per work instructions

2.3 Identify and meet 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. Control bacteria in rendered products

1.1 Identify micro-organisms in meat meal and explain their impact on quality

1.2 Carry out risk assessment and control measures for micro-organisms

1.3 Implement good housekeeping practices to minimise risk of contamination

1.4 Identify critical control points and implement control measures

2. Implement cleaning program for rendering plant

2.1 Explain and implement cleaning program for raw material processing areas as per work instructions

2.2 Explain and implement cleaning program for dry meal processing areas as per work instructions

2.3 Identify and meet workplace health and safety requirements

The candidate must produce rendered product hygienically.

The candidate must:

implement cleaning program

apply relevant regulatory and workplace requirements

consistently control bacteria in rendered products to workplace requirements

identify production problems and out-of-specification product and take corrective action

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

assess hygiene risks and take preventative action

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

cleaning program for rendering process

relevant regulatory and workplace requirements

critical control points for monitoring hygiene and sanitation of the process

micro-organisms affecting meat meal and the control measures for these

Range Statement