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Evidence Guide: AMPA3119 - Apply food animal anatomy and physiology to inspection processes

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!

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AMPA3119 - Apply food animal anatomy and physiology to inspection processes

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

Describe the physiology and anatomy of food animals as they relate to meat inspection

  1. Describe the cells, body tissue and general body plan of food animals
  2. Describe the skeletal and muscular system of food animals
  3. Explain the blood and circulatory system
  4. Explain and describe the lymphatic system of food animals
  5. Describe the respiratory system
  6. Describe the digestive system
  7. Describe the excretory system
  8. Describe the reproductive system
  9. Describe the nervous system
  10. Explain the function of skin and the endocrine glands
Describe the cells, body tissue and general body plan of food animals

Completed
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Describe the skeletal and muscular system of food animals

Completed
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Explain the blood and circulatory system

Completed
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Explain and describe the lymphatic system of food animals

Completed
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Describe the respiratory system

Completed
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Describe the digestive system

Completed
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Describe the excretory system

Completed
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Describe the reproductive system

Completed
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Describe the nervous system

Completed
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Explain the function of skin and the endocrine glands

Completed
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Describe the nature, signs and causes of pathology in food animals

  1. Identify the nature, signs and causes of inflammation
  2. Identify the nature and causes of physical abnormalities
  3. Describe the nature and causes of neoplasms
  4. Describe the ways in which food animals can be poisoned and the signs of poisoning
  5. Describe the common microbiological diseases found in food animals
  6. Describe the nature, life cycle and signs of common parasitic diseases in food animals
Identify the nature, signs and causes of inflammation

Completed
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Identify the nature and causes of physical abnormalities

Completed
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Describe the nature and causes of neoplasms

Completed
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Describe the ways in which food animals can be poisoned and the signs of poisoning

Completed
Date:

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Describe the common microbiological diseases found in food animals

Completed
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Describe the nature, life cycle and signs of common parasitic diseases in food animals

Completed
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Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures

  1. Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species
  2. Identify abnormalities that may impact on food safety and wholesomeness of meat
Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species

Completed
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Identify abnormalities that may impact on food safety and wholesomeness of meat

Completed
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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. Describe the physiology and anatomy of food animals as they relate to meat inspection

1.1 Describe the cells, body tissue and general body plan of food animals

1.2 Describe the skeletal and muscular system of food animals

1.3 Explain the blood and circulatory system

1.4 Explain and describe the lymphatic system of food animals

1.5 Describe the respiratory system

1.6 Describe the digestive system

1.7 Describe the excretory system

1.8 Describe the reproductive system

1.9 Describe the nervous system

1.10 Explain the function of skin and the endocrine glands

2. Describe the nature, signs and causes of pathology in food animals

2.1 Identify the nature, signs and causes of inflammation

2.2 Identify the nature and causes of physical abnormalities

2.3 Describe the nature and causes of neoplasms

2.4 Describe the ways in which food animals can be poisoned and the signs of poisoning

2.5 Describe the common microbiological diseases found in food animals

2.6 Describe the nature, life cycle and signs of common parasitic diseases in food animals

3. Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures

3.1 Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species

3.2 Identify abnormalities that may impact on food safety and wholesomeness of meat

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. Describe the physiology and anatomy of food animals as they relate to meat inspection

1.1 Describe the cells, body tissue and general body plan of food animals

1.2 Describe the skeletal and muscular system of food animals

1.3 Explain the blood and circulatory system

1.4 Explain and describe the lymphatic system of food animals

1.5 Describe the respiratory system

1.6 Describe the digestive system

1.7 Describe the excretory system

1.8 Describe the reproductive system

1.9 Describe the nervous system

1.10 Explain the function of skin and the endocrine glands

2. Describe the nature, signs and causes of pathology in food animals

2.1 Identify the nature, signs and causes of inflammation

2.2 Identify the nature and causes of physical abnormalities

2.3 Describe the nature and causes of neoplasms

2.4 Describe the ways in which food animals can be poisoned and the signs of poisoning

2.5 Describe the common microbiological diseases found in food animals

2.6 Describe the nature, life cycle and signs of common parasitic diseases in food animals

3. Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures

3.1 Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species

3.2 Identify abnormalities that may impact on food safety and wholesomeness of meat

The candidate must be able to apply knowledge of food animal anatomy and physiology at a production speed when conducting inspections.

The candidate must:

identify the major elements of the skeletal and muscular system of a food animal species

identify the major lymph nodes on a food animal species

identify the major elements of the respiratory system of food animal species

identify the major elements of the digestive and excretory system of food animals

identify the major elements of the reproductive system of food animals

identify signs of inflammation

apply knowledge of the anatomy and physiology of food animals when interpreting post mortem inspection requirements as set out in the Australian Standard, importing country requirements, work instructions and Standard Operating Procedures

interpret the impact of diseases and conditions on the wholesomeness of meat

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

the skeletal and muscular system of food animals

the lymph nodes on a food animal

the respiratory system of food animals

the digestive and excretory system of food animals

the cells, body tissue and general body plan of food animals

the excretory system of food animals

the reproductive system of food animals

the nervous system of food animals

the function of skin and the endocrine glands

the function of blood and circulatory system

the function of lymphatic system of food animals

the nature, signs and causes of inflammation

the nature and causes of physical abnormalities

the nature and causes of neoplasms

the signs and causes of poisoning in animals

the common microbiological diseases in food animals

the nature, life cycle and signs of common parasitic diseases in food animals

Range Statement