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Evidence Guide: AMPR210 - Receive 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

 

AMPR210 - Receive meat products

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

Prepare delivery area

  1. Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements
Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive meat product

  1. Weigh and check carcases or cartons on receipt according to the number and quality ordered.
  2. Check ticketing and labels to ensure they comply with meat ordered
  3. Check meat quality according to workplace requirements
  4. Record and report problems with receivals according to workplace requirements
Weigh and check carcases or cartons on receipt according to the number and quality ordered.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check ticketing and labels to ensure they comply with meat ordered

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meat quality according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and report problems with receivals according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move meat product to storage

  1. Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements
  2. Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements
Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare delivery area

  1. Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements
Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive meat product

  1. Weigh and check carcases or cartons on receipt according to the number and quality ordered.
  2. Check ticketing and labels to ensure they comply with meat ordered
  3. Check meat quality according to workplace requirements
  4. Record and report problems with receivals according to workplace requirements
Weigh and check carcases or cartons on receipt according to the number and quality ordered.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check ticketing and labels to ensure they comply with meat ordered

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meat quality according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and report problems with receivals according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move meat product to storage

  1. Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements
  2. Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements
Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory 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. Prepare delivery area

1.1 Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

2. Receive meat product

2.1 Weigh and check carcases or cartons on receipt according to the number and quality ordered.

2.2 Check ticketing and labels to ensure they comply with meat ordered

2.3 Check meat quality according to workplace requirements

2.4 Record and report problems with receivals according to workplace requirements

3. Move meat product to storage

3.1 Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

3.2 Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory 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. Prepare delivery area

1.1 Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements

2. Receive meat product

2.1 Weigh and check carcases or cartons on receipt according to the number and quality ordered.

2.2 Check ticketing and labels to ensure they comply with meat ordered

2.3 Check meat quality according to workplace requirements

2.4 Record and report problems with receivals according to workplace requirements

3. Move meat product to storage

3.1 Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements

3.2 Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements

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

The candidate must:

receive incoming stock

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

apply relevant workplace health and safety and regulatory requirements

calibrate equipment correctly

use different types of weighing machines

complete documentation for weighing and receiving goods

explain the features and purpose of a stock control sheet

work with diverse individuals and groups

use mathematical skills relevant to the task

use relevant communication skills

The candidate must demonstrate a basic, factual, technical and procedural knowledge of:

principles of the relevant health Acts and regulatory requirements in relation to stock control

differences in quality of carcases

differences in types of weighing machines

indications of meat contamination and workplace procedures for handling contamination

storage requirements for a range of species and meat cuts

features and purpose of a stock control sheet

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

limits of weight individuals are allowed to carry according to legislative and regulatory requirements

Range Statement