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Evidence Guide: AMPR317 - Assess and sell poultry 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

 

AMPR317 - Assess and sell poultry products

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

Identify poultry cuts

  1. Identify poultry by cut name and species according to specifications and workplace requirements
Identify poultry by cut name and species according to specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and select poultry product

  1. Sort poultry product according to customer and workplace specifications
  2. Select poultry by cut name and species according to workplace requirements
  3. Identify contaminated product and take corrective action
  4. Follow hygiene and sanitation requirements in regard to selecting product
Sort poultry product according to customer and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select poultry by cut name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify contaminated product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow hygiene and sanitation requirements in regard to selecting product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess poultry product

  1. Assess product for shelf life expectancy
  2. Assess product according to workplace requirements, customer specifications and industry requirements
Assess product for shelf life expectancy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product according to workplace requirements, customer specifications and industry 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 product 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 product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell poultry product

  1. Provide information, including cooking, storage and serving suggestions, to customers on poultry products
  2. Promote product to customers
Provide information, including cooking, storage and serving suggestions, to customers on poultry products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store poultry product

  1. Store poultry according to hygiene and sanitation, regulatory and workplace requirements
  2. Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality
Store poultry according to hygiene and sanitation, regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify poultry cuts

  1. Identify poultry by cut name and species according to specifications and workplace requirements
Identify poultry by cut name and species according to specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and select poultry product

  1. Sort poultry product according to customer and workplace specifications
  2. Select poultry by cut name and species according to workplace requirements
  3. Identify contaminated product and take corrective action
  4. Follow hygiene and sanitation requirements in regard to selecting product
Sort poultry product according to customer and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select poultry by cut name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify contaminated product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow hygiene and sanitation requirements in regard to selecting product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess poultry product

  1. Assess product for shelf life expectancy
  2. Assess product according to workplace requirements, customer specifications and industry requirements
Assess product for shelf life expectancy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product according to workplace requirements, customer specifications and industry 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 product 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 product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell poultry product

  1. Provide information, including cooking, storage and serving suggestions, to customers on poultry products
  2. Promote product to customers
Provide information, including cooking, storage and serving suggestions, to customers on poultry products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store poultry product

  1. Store poultry according to hygiene and sanitation, regulatory and workplace requirements
  2. Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality
Store poultry according to hygiene and sanitation, regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

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. Identify poultry cuts

1.1 Identify poultry by cut name and species according to specifications and workplace requirements

2. Sort and select poultry product

2.1 Sort poultry product according to customer and workplace specifications

2.2 Select poultry by cut name and species according to workplace requirements

2.3 Identify contaminated product and take corrective action

2.4 Follow hygiene and sanitation requirements in regard to selecting product

3. Assess poultry product

3.1 Assess product for shelf life expectancy

3.2 Assess product according to workplace requirements, customer specifications and industry 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 product and take corrective action

5. Sell poultry product

5.1 Provide information, including cooking, storage and serving suggestions, to customers on poultry products

5.2 Promote product to customers

6. Store poultry product

6.1 Store poultry according to hygiene and sanitation, regulatory and workplace requirements

6.2 Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

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. Identify poultry cuts

1.1 Identify poultry by cut name and species according to specifications and workplace requirements

2. Sort and select poultry product

2.1 Sort poultry product according to customer and workplace specifications

2.2 Select poultry by cut name and species according to workplace requirements

2.3 Identify contaminated product and take corrective action

2.4 Follow hygiene and sanitation requirements in regard to selecting product

3. Assess poultry product

3.1 Assess product for shelf life expectancy

3.2 Assess product according to workplace requirements, customer specifications and industry 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 product and take corrective action

5. Sell poultry product

5.1 Provide information, including cooking, storage and serving suggestions, to customers on poultry products

5.2 Promote product to customers

6. Store poultry product

6.1 Store poultry according to hygiene and sanitation, regulatory and workplace requirements

6.2 Store poultry under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality

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

The candidate must:

identify poultry cuts according to label on cartons as appropriate

select cuts correctly by species and cut according to workplace requirements

select poultry to customer and workplace requirements

identify cuts correctly by species and cut, according to workplace specifications

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

record and communicate outcomes of poultry product assessment according to workplace requirements

apply relevant communication and mathematical skills

apply relevant regulatory requirements in relation to selling poultry

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

normal causes of contamination of poultry

hygiene requirements specific to poultry (including salmonella risk)

methods of assessing poultry according to specifications

legislation regarding growth promotants in poultry

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

difference between growth promotants and antibiotics

difference between organic, free range and conventional poultry products

workplace, workplace health and safety, hygiene and sanitation requirements in relation to assessing poultry

relevant regulatory requirements in relation to selling poultry

Range Statement