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Evidence Guide: AMPA409 - Inspect poultry

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

 

AMPA409 - Inspect poultry

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

Identify conditions of poultry

  1. Identify anatomical characteristics of poultry
  2. Identify signs of common conditions and defects
  3. Make dispositions according to regulatory and workplace requirements
  4. Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms
  5. Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements
  6. Complete reporting and recording requirements
Identify anatomical characteristics of poultry

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify signs of common conditions and defects

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Make dispositions according to regulatory and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Complete reporting and recording requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify relevant necessary processing standards

  1. Identify relevant Australian Standards for poultry processing
  2. Identify hygiene and sanitation requirements for each step of processing
  3. Identify QA requirements including monitoring and auditing requirements
Identify relevant Australian Standards for poultry processing

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify hygiene and sanitation requirements for each step of processing

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify QA requirements including monitoring and auditing 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. Identify conditions of poultry

1.1 Identify anatomical characteristics of poultry

1.2 Identify signs of common conditions and defects

1.3 Make dispositions according to regulatory and workplace requirements

1.4 Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms

1.5 Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements

1.6 Complete reporting and recording requirements

2. Identify relevant necessary processing standards

2.1 Identify relevant Australian Standards for poultry processing

2.2 Identify hygiene and sanitation requirements for each step of processing

2.3 Identify QA requirements including monitoring and auditing 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. Identify conditions of poultry

1.1 Identify anatomical characteristics of poultry

1.2 Identify signs of common conditions and defects

1.3 Make dispositions according to regulatory and workplace requirements

1.4 Identify major exotic and notifiable diseases affecting poultry and their signs and symptoms

1.5 Take appropriate action upon identification of suspect birds, following workplace and regulatory requirements

1.6 Complete reporting and recording requirements

2. Identify relevant necessary processing standards

2.1 Identify relevant Australian Standards for poultry processing

2.2 Identify hygiene and sanitation requirements for each step of processing

2.3 Identify QA requirements including monitoring and auditing requirements

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

The candidate must inspect poultry.

The candidate must:

perform poultry inspection in accordance with regulatory and workplace requirements

work with processing team to inspect poultry and identify suspect birds in an efficient and timely manner

identify symptoms and signs of exotic or notifiable diseases

report exotic or notifiable diseases promptly, accurately and clearly

identify and apply relevant health and safety and workplace requirements

apply mathematical operations in order to establish regulatory compliance

identify and describe the QA programs operating in poultry plants

identify and use relevant workplace information and documentation

identify sources of repeated contamination and work with processing team to rectify the problem

use relevant communication skills

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

steps in poultry processing

major diseases and defects found in poultry

procedures for reporting exotic or notifiable diseases in poultry

symptoms of exotic or notifiable diseases

major food safety hazards at each step of poultry processing

basic anatomical structure of poultry

relevant regulatory requirements including Australian Standards and the various requirements for processing poultry

hygiene and sanitation requirements for poultry processing

Range Statement