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Evidence Guide: AMPR103 - Store meat product

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

 

AMPR103 - Store meat product

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

Store meat products

  1. Store meat products at the recommended temperature of less than 5°C
  2. Handle meat products according to hygiene requirements
  3. Store meat products according to workplace, regulatory, and hygiene and sanitation requirements
Store meat products at the recommended temperature of less than 5°C

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat products according to hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate stock

  1. Rotate meat products according to regulatory, hygiene and workplace requirements
  2. Handle meat products according to workplace health and safety requirements
  3. Describe shelf life of meat products
Rotate meat products according to regulatory, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat products according to workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe shelf life of meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanholding room

  1. Clean holding rooms according to regulatory, hygiene and workplace requirements.
Clean holding rooms according to regulatory, hygiene and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat products

  1. Store meat products at the recommended temperature of less than 5°C
  2. Handle meat products according to hygiene requirements
  3. Store meat products according to workplace, regulatory, and hygiene and sanitation requirements
Store meat products at the recommended temperature of less than 5°C

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat products according to hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate stock

  1. Rotate meat products according to regulatory, hygiene and workplace requirements
  2. Handle meat products according to workplace health and safety requirements
  3. Describe shelf life of meat products
Rotate meat products according to regulatory, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat products according to workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe shelf life of meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanholding room

  1. Clean holding rooms according to regulatory, hygiene and workplace requirements.
Clean holding rooms according to regulatory, hygiene and workplace 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. Store meat products

1.1 Store meat products at the recommended temperature of less than 5°C

1.2 Handle meat products according to hygiene requirements

1.3 Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

2. Rotate stock

2.1 Rotate meat products according to regulatory, hygiene and workplace requirements

2.2 Handle meat products according to workplace health and safety requirements

2.3 Describe shelf life of meat products

3. Maintain cleanholding room

3.1 Clean holding rooms according to regulatory, hygiene and workplace 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. Store meat products

1.1 Store meat products at the recommended temperature of less than 5°C

1.2 Handle meat products according to hygiene requirements

1.3 Store meat products according to workplace, regulatory, and hygiene and sanitation requirements

2. Rotate stock

2.1 Rotate meat products according to regulatory, hygiene and workplace requirements

2.2 Handle meat products according to workplace health and safety requirements

2.3 Describe shelf life of meat products

3. Maintain cleanholding room

3.1 Clean holding rooms according to regulatory, hygiene and workplace requirements.

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

The candidate must demonstrate the ability to:

demonstrate storage techniques which minimise risk of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

monitor refrigerated temperature on a regular basis

recognise and interpret codes, date tags and labels

identify and report unacceptable temperatures either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products

use correct manual handling techniques for transferring product to storage facilities

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

storage techniques which minimise risks of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

appropriate storage facilities for individual products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

species and various meat products for storage