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Evidence Guide: AMPA407 - Contribute to abattoir design and construction 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!

From the Wiki University

 

AMPA407 - Contribute to abattoir design and construction processes

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

Assess proposed site for a meat processing plant

  1. Identify workplace production requirements
  2. Assess site suitability for a meat processing establishment in terms of regulatory requirements
  3. Identify factors that will affect key stakeholders in the site
Identify workplace production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess site suitability for a meat processing establishment in terms of regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify factors that will affect key stakeholders in the site

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the design and construction of a proposed meat processing establishment

  1. Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment
  2. Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design
  3. Assess yard design in terms of achieving safe, effective and efficient movement of stock
  4. Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products
Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess yard design in terms of achieving safe, effective and efficient movement of stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess proposed site for a meat processing plant

  1. Identify workplace production requirements
  2. Assess site suitability for a meat processing establishment in terms of regulatory requirements
  3. Identify factors that will affect key stakeholders in the site
Identify workplace production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess site suitability for a meat processing establishment in terms of regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify factors that will affect key stakeholders in the site

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the design and construction of a proposed meat processing establishment

  1. Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment
  2. Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design
  3. Assess yard design in terms of achieving safe, effective and efficient movement of stock
  4. Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products
Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess yard design in terms of achieving safe, effective and efficient movement of stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products

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. Assess proposed site for a meat processing plant

1.1 Identify workplace production requirements

1.2 Assess site suitability for a meat processing establishment in terms of regulatory requirements

1.3 Identify factors that will affect key stakeholders in the site

2. Assess the design and construction of a proposed meat processing establishment

2.1 Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment

2.2 Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design

2.3 Assess yard design in terms of achieving safe, effective and efficient movement of stock

2.4 Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products

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. Assess proposed site for a meat processing plant

1.1 Identify workplace production requirements

1.2 Assess site suitability for a meat processing establishment in terms of regulatory requirements

1.3 Identify factors that will affect key stakeholders in the site

2. Assess the design and construction of a proposed meat processing establishment

2.1 Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment

2.2 Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design

2.3 Assess yard design in terms of achieving safe, effective and efficient movement of stock

2.4 Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must maintain abattoir design and construction standards.

The candidate must:

assess plans for a meat processing establishment against regulatory requirements

describe the layout, operation, stock and product flow of a range of meat processing establishments

identify elements of production process design that demonstrate efficient, hygienic and practical production procedures for edible and inedible products

consult with relevant stakeholders to ensure all requirements are addressed

identify and apply relevant workplace requirements

interpret flow charts and plans relating to the design and construction of meat processing plants

prepare reports relevant to the task

use relevant communication skills

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

relevant statutory requirements for design and construction of abattoirs to meet hygienic production, workplace health and safety, and animal welfare requirements

critical points in meat processing establishments that relate to design

Range Statement