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Evidence Guide: AMPOPR302 - Handle meat product in cold stores

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

 

AMPOPR302 - Handle meat product in cold stores

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

Maintain cold store temperature

  1. Check temperature of cold store area using workplace instruments to ensure compliance with specified temperature for meat storage
  2. Identify temperature nonconformances and take corrective action according to workplace requirements
  3. Document temperature checks according to workplace policies and procedures and customer specifications
  4. Locate and prepare area where product is to be stored
  5. Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel
  6. Ensure products with different temperature requirements are stored appropriately
Check temperature of cold store area using workplace instruments to ensure compliance with specified temperature for meat storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify temperature nonconformances and take corrective action according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document temperature checks according to workplace policies and procedures and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and prepare area where product is to be stored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure products with different temperature requirements are stored appropriately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move meat product safely

  1. Check walkways and spaces are clear before moving product
  2. Move product safely as specified in workplace safety policies and procedures
Check walkways and spaces are clear before moving product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move product safely as specified in workplace safety policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report issues with product storage

  1. Identify and report any carton, container or label damage to supervisor
  2. Identify and report any missing labels or shipping marks to supervisor
  3. Document corrective action according to workplace procedures
  4. Remove damaged carton or container, and store according to workplace policies and procedures
  5. Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately
  6. Relabel meat product according to workplace policies and procedures
Identify and report any carton, container or label damage to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report any missing labels or shipping marks to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document corrective action according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove damaged carton or container, and store according to workplace policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Relabel meat product according to workplace policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge