NTISthis.com

Evidence Guide: AMPR302 - Assess carcase or product quality

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

 

AMPR302 - Assess carcase or product quality

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

Sort and select carcase or meat product

  1. Sort carcase or meat product according to customer and workplace specifications
  2. Identify contaminated carcases or meat products and take corrective action
  3. Follow hygiene and sanitation requirements in regard to selecting carcase or meat product
Sort carcase or meat product according to customer and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify contaminated carcases or meat products and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess carcase or meat product

  1. Assess carcase or meat product to verify that it meets workplace or market requirements
  2. Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements
Assess carcase or meat product to verify that it meets workplace or market requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and select carcase or meat product

  1. Sort carcase or meat product according to customer and workplace specifications
  2. Identify contaminated carcases or meat products and take corrective action
  3. Follow hygiene and sanitation requirements in regard to selecting carcase or meat product
Sort carcase or meat product according to customer and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify contaminated carcases or meat products and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess carcase or meat product

  1. Assess carcase or meat product to verify that it meets workplace or market requirements
  2. Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements
Assess carcase or meat product to verify that it meets workplace or market requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess carcase or meat product according to workplace requirements, customer specifications and industry 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. Sort and select carcase or meat product

1.1 Sort carcase or meat product according to customer and workplace specifications

1.2 Identify contaminated carcases or meat products and take corrective action

1.3 Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

2. Assess carcase or meat product

2.1 Assess carcase or meat product to verify that it meets workplace or market requirements

2.2 Assess carcase or meat product according to workplace requirements, customer specifications and industry 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. Sort and select carcase or meat product

1.1 Sort carcase or meat product according to customer and workplace specifications

1.2 Identify contaminated carcases or meat products and take corrective action

1.3 Follow hygiene and sanitation requirements in regard to selecting carcase or meat product

2. Assess carcase or meat product

2.1 Assess carcase or meat product to verify that it meets workplace or market requirements

2.2 Assess carcase or meat product according to workplace requirements, customer specifications and industry requirements

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

The candidate must:

select carcase or meat product to customer and workplace requirements

apply relevant regulatory requirements for slicing

record and communicate outcomes of carcase or meat product assessment according to workplace requirements

apply relevant communication and mathematical skills

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

methods of assessing carcase or meat product according to specifications

procedures for interpreting, recording and reporting mathematical and technical information including that found on carcase tickets

elements of the specification being utilised

workplace health and safety and hygiene and sanitation requirements in relation to assessing and measuring carcases or meat product

Range Statement