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Evidence Guide: AMPR104 - Prepare minced meat and minced meat products

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

 

AMPR104 - Prepare minced meat and minced meat products

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

Clean and prepare processing equipment used in the preparation of minced meat products

  1. Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
  2. Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
  3. Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mince meat

  1. Select trimmings according to workplace policy
  2. Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
  3. Feed trimmings through mincer efficiently to avoid blockages and heat build-up
  4. Accurately identify species
  5. Separately store species according to product description
  6. Maintain product at correct temperature during processing
  7. Handle and store products at correct temperature and conditions
Select trimmings according to workplace policy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Feed trimmings through mincer efficiently to avoid blockages and heat build-up

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately identify species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Separately store species according to product description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain product at correct temperature during processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle and store products at correct temperature and conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare minced meat products

  1. Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
  2. Combine ingredients to workplace requirements
  3. Measure fat content
  4. Process meat in preparation for forming to product specifications and regulatory requirements
  5. Form product to specifications and regulatory requirements
  6. Maintain correct temperature of product during processing and handling
  7. Store product at correct temperature and conditions
Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine ingredients to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure fat content

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat in preparation for forming to product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form product to specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain correct temperature of product during processing and handling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store product at correct temperature and conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and prepare processing equipment used in the preparation of minced meat products

  1. Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements
  2. Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements
  3. Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements
  4. Select trimmings according to workplace policy
  5. Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer
  6. Feed trimmings through mincer efficiently to avoid blockages and heat build-up
  7. Accurately identify species
  8. Separately store species according to product description
  9. Maintain product at correct temperature during processing
  10. Handle and store products at correct temperature and conditions
Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select trimmings according to workplace policy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Feed trimmings through mincer efficiently to avoid blockages and heat build-up

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately identify species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Separately store species according to product description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain product at correct temperature during processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle and store products at correct temperature and conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare minced meat products

  1. Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements
  2. Combine ingredients to workplace requirements
  3. Measure fat content
  4. Process meat in preparation for forming to product specifications and regulatory requirements
  5. Form product to specifications and regulatory requirements
  6. Maintain correct temperature of product during processing and handling
  7. Store product at correct temperature and conditions
Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine ingredients to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure fat content

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat in preparation for forming to product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form product to specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain correct temperature of product during processing and handling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store product at correct temperature and conditions

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. Clean and prepare processing equipment used in the preparation of minced meat products

1.1 Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

1.2 Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

1.3 Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

2. Mince meat

2.1 Select trimmings according to workplace policy

2.2 Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

2.3 Feed trimmings through mincer efficiently to avoid blockages and heat build-up

2.4 Accurately identify species

2.5 Separately store species according to product description

2.6 Maintain product at correct temperature during processing

2.7 Handle and store products at correct temperature and conditions

3. Prepare minced meat products

3.1 Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

3.2 Combine ingredients to workplace requirements

3.3 Measure fat content

3.4 Process meat in preparation for forming to product specifications and regulatory requirements

3.5 Form product to specifications and regulatory requirements

3.6 Maintain correct temperature of product during processing and handling

3.7 Store product at correct temperature and conditions

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. Clean and prepare processing equipment used in the preparation of minced meat products

1.1 Prepare mincing equipment according to manufacturer specifications and workplace health and safety, and hygiene and sanitation requirements

1.2 Clean mincing equipment according to manufacturer specifications, and workplace health and safety requirements

1.3 Adjust mincing equipment as required in accordance with manufacturer specifications and workplace, health, safety and hygiene requirements

2. Mince meat

2.1 Select trimmings according to workplace policy

2.2 Cut trimmings to manufacturer specifications and workplace requirements to avoid blockages in mincer

2.3 Feed trimmings through mincer efficiently to avoid blockages and heat build-up

2.4 Accurately identify species

2.5 Separately store species according to product description

2.6 Maintain product at correct temperature during processing

2.7 Handle and store products at correct temperature and conditions

3. Prepare minced meat products

3.1 Prepare minced meat products according to regulatory, workplace, hygiene, health and safety requirements

3.2 Combine ingredients to workplace requirements

3.3 Measure fat content

3.4 Process meat in preparation for forming to product specifications and regulatory requirements

3.5 Form product to specifications and regulatory requirements

3.6 Maintain correct temperature of product during processing and handling

3.7 Store product at correct temperature and conditions

The candidate must be observed preparing minced meat and minced meat products in accordance with regulatory requirements. Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must:

activate mincing equipment to assess its readiness for operational use

identify different species and categories of meat

start-up and shut-down equipment when necessary according to manufacturer, workplace and health and safety, requirements

operate a mincer to manufacturer, workplace health and safety, and hygiene and sanitation requirements

tighten front plate on mincer as required

operate adjustment tools and equipment correctly

interpret time and temperature measuring equipment

accurately copy and record temperature, weights and time, according to workplace requirements

clean mincer between species to avoid cross-contamination

use tools and cleaning agents appropriate to the cleaning activity or manufacturer's specifications

report faults and adjustments required either verbally or in writing according to workplace requirements

list minced meat products

seek advice from appropriate sources when working with new products

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

conditions under which equipment may need adjusting

fat content using chemical lean measures or visual lean estimation

the purpose and use of processing equipment used in making minced meat products

temperature requirements for product

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

procedure for cleaning equipment