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Evidence Guide: AMPR108 - Monitor meat temperature from receival to sale

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

 

AMPR108 - Monitor meat temperature from receival to sale

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

Monitor temperature of meat products in receival area

  1. Check and record temperature of received meat products in line with workplace requirements
  2. Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of received meat products in line with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of cool room

  1. Check and record temperature of cool room in accordance with regulatory requirements
  2. Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of cool room in accordance with regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor display cabinet temperature

  1. Check and record temperature of display cabinet in accordance with regulatory requirements
  2. Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of display cabinet in accordance with regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of meat product while moving between refrigerated storage locations

  1. Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements
  2. Return meat product to refrigerated storage quickly and efficiently according to workplace requirements
Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Return meat product to refrigerated storage quickly and efficiently according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of meat products in receival area

  1. Check and record temperature of received meat products in line with workplace requirements
  2. Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of received meat products in line with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of cool room

  1. Check and record temperature of cool room in accordance with regulatory requirements
  2. Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of cool room in accordance with regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor display cabinet temperature

  1. Check and record temperature of display cabinet in accordance with regulatory requirements
  2. Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Check and record temperature of display cabinet in accordance with regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of meat product while moving between refrigerated storage locations

  1. Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements
  2. Return meat product to refrigerated storage quickly and efficiently according to workplace requirements
Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Return meat product to refrigerated storage quickly and efficiently according to 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. Monitor temperature of meat products in receival area

1.1 Check and record temperature of received meat products in line with workplace requirements

1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

2. Monitor temperature of cool room

2.1 Check and record temperature of cool room in accordance with regulatory requirements

2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

3. Monitor display cabinet temperature

3.1 Check and record temperature of display cabinet in accordance with regulatory requirements

3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

4. Monitor temperature of meat product while moving between refrigerated storage locations

4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

4.2 Return meat product to refrigerated storage quickly and efficiently according to 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. Monitor temperature of meat products in receival area

1.1 Check and record temperature of received meat products in line with workplace requirements

1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements

2. Monitor temperature of cool room

2.1 Check and record temperature of cool room in accordance with regulatory requirements

2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements

3. Monitor display cabinet temperature

3.1 Check and record temperature of display cabinet in accordance with regulatory requirements

3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements

4. Monitor temperature of meat product while moving between refrigerated storage locations

4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements

4.2 Return meat product to refrigerated storage quickly and efficiently according to workplace requirements

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

The candidate must:

measure temperature of meat products and storage areas, including receival area, cool room and display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply workplace health and safety requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

The candidate must demonstrate a basic functional knowledge of:

suitable temperature range for meat products stored in warehouse chillers, transportation, cool rooms and display cabinets

effects of incorrect storage temperatures on meat products

recommended refrigerated temperature for products stored

regulatory requirements related to storing meat products

workplace health and safety requirements for working in refrigerated areas

Range Statement