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Evidence Guide: AMPR309 - Bone and fillet poultry

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

 

AMPR309 - Bone and fillet poultry

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

Prepare work bench for use

  1. Clear work bench of other species and products
  2. Clean work bench in accordance with hygiene and workplace requirements
Clear work bench of other species and products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean work bench in accordance with hygiene and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Bone poultry

  1. Secure poultry for boning
  2. Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
Secure poultry for boning

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate poultry into bone-in products

  1. Secure poultry for cutting
  2. Separate poultry into a range of bone-in products to workplace and hygiene requirements
Secure poultry for cutting

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate poultry into a range of bone-in products to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and separate contaminated product

  1. Check product for contamination and non-compliance to workplace and hygiene requirements
  2. Separate contaminated or non-compliant and take corrective action
Check product for contamination and non-compliance to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate contaminated or non-compliant and take corrective action

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare work bench for use

  1. Clear work bench of other species and products
  2. Clean work bench in accordance with hygiene and workplace requirements
Clear work bench of other species and products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean work bench in accordance with hygiene and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Bone poultry

  1. Secure poultry for boning
  2. Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
Secure poultry for boning

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate poultry into bone-in products

  1. Secure poultry for cutting
  2. Separate poultry into a range of bone-in products to workplace and hygiene requirements
Secure poultry for cutting

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate poultry into a range of bone-in products to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and separate contaminated product

  1. Check product for contamination and non-compliance to workplace and hygiene requirements
  2. Separate contaminated or non-compliant and take corrective action
Check product for contamination and non-compliance to workplace and hygiene requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Separate contaminated or non-compliant and take corrective action

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 work bench for use

1.1 Clear work bench of other species and products

1.2 Clean work bench in accordance with hygiene and workplace requirements

2. Bone poultry

2.1 Secure poultry for boning

2.2 Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

3. Separate poultry into bone-in products

3.1 Secure poultry for cutting

3.2 Separate poultry into a range of bone-in products to workplace and hygiene requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant and take corrective action

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 work bench for use

1.1 Clear work bench of other species and products

1.2 Clean work bench in accordance with hygiene and workplace requirements

2. Bone poultry

2.1 Secure poultry for boning

2.2 Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

3. Separate poultry into bone-in products

3.1 Secure poultry for cutting

3.2 Separate poultry into a range of bone-in products to workplace and hygiene requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant and take corrective action

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

The candidate must:

cut product according to workplace, workplace health and safety and hygiene requirements

demonstrate correct cutting, slicing and trimming techniques

demonstrate cutting lines to produce cuts to workplace requirements

demonstrate safe and effective knife skills

bone poultry safely, effectively, and with consideration for maximising yield

demonstrate the ability to work with team members

explain hygiene requirements specific to poultry (including salmonella risk)

operate and clean equipment according to workplace requirements

remove defects from products according to workplace, hygiene and regulatory requirements

use communication skills appropriate to the task

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

hygiene requirements specific to poultry (salmonella risk)

boning procedure

workplace health and safety implications of the slippery and moist nature of poultry

Range Statement