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Evidence Guide: AMPQUA420 - Monitor the production of processed meats and smallgoods

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

 

AMPQUA420 - Monitor the production of processed meats and smallgoods

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

Overview the production of further processed meats and smallgoods

  1. Identify and explain the range of further processed meat products and smallgoods
  2. Identify and explain the processing techniques involved in the production of these products
  3. Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  4. Identify and explain the regulatory requirements associated with the production of these products
Identify and explain the range of further processed meat products and smallgoods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the processing techniques involved in the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the regulatory requirements associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation of processing equipment and areas

  1. Identify workplace health and safety risks and address associated hazards
  2. Identify procedures for pre-operational equipment checks according to workplace policies and procedures, and manufacturer's instructions
  3. Ensure pre-operational checks and procedures are carried out according to workplace and regulatory requirements
Identify workplace health and safety risks and address associated hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify procedures for pre-operational equipment checks according to workplace policies and procedures, and manufacturer's instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure pre-operational checks and procedures are carried out according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of smallgoods and further processed meat products

  1. Identify ingredients by type and quality according to product specifications, and explain their function in the process
  2. Identify types of meat, by-product, stock, additive, binder and spices selected according to formulation specifications and regulatory requirements
  3. Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  4. Monitor processing equipment to ensure optimal performance
  5. Monitor temperature, consistency, appearance and texture of product according to product specifications and regulatory requirements
  6. Monitor processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  7. Rectify problems with production as they arise
  8. Assess products against regulatory requirements and procedures for rejection, reprocessing and/or recalling products that do not meet specifications or hygiene and sanitation requirements
  9. Complete reports required by the workplace
Identify ingredients by type and quality according to product specifications, and explain their function in the process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of meat, by-product, stock, additive, binder and spices selected according to formulation specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing equipment to ensure optimal performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature, consistency, appearance and texture of product according to product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rectify problems with production as they arise

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess products against regulatory requirements and procedures for rejection, reprocessing and/or recalling products that do not meet specifications or hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete reports required by the workplace

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge