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Evidence Guide: AMPS101 - Handle materials and 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

 

AMPS101 - Handle materials and products

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

Handle meat products

  1. Identify meat according to labels
  2. Handle and transfer meat in accordance with workplace health and safety requirements
  3. Handle meat using safe manual handling techniques
  4. Handle meat product hygienically according to regulatory and workplace requirements
  5. Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements
Identify meat according to labels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle and transfer meat in accordance with workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat using safe manual handling techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat product hygienically according to regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle materials (as appropriate)

  1. Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements
Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean holding room

  1. Clean holding room to workplace, safety, hygiene and regulatory requirements
Clean holding room to workplace, safety, hygiene 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. Handle meat products

1.1 Identify meat according to labels

1.2 Handle and transfer meat in accordance with workplace health and safety requirements

1.3 Handle meat using safe manual handling techniques

1.4 Handle meat product hygienically according to regulatory and workplace requirements

1.5 Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements

2. Handle materials (as appropriate)

2.1 Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements

3. Maintain clean holding room

3.1 Clean holding room to workplace, safety, hygiene 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. Handle meat products

1.1 Identify meat according to labels

1.2 Handle and transfer meat in accordance with workplace health and safety requirements

1.3 Handle meat using safe manual handling techniques

1.4 Handle meat product hygienically according to regulatory and workplace requirements

1.5 Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements

2. Handle materials (as appropriate)

2.1 Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements

3. Maintain clean holding room

3.1 Clean holding room to workplace, safety, hygiene and regulatory requirements

The candidate must handle raw materials and products in a meat establishment.

The candidate must:

handle meat products safely and hygienically, and in accordance with the work instruction

handle raw materials safety and hygienically, and in accordance with the work instruction

maintain a clean holding room

check work for accuracy

identify problems and refer to the appropriate person for resolution

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

work at the level of speed and accuracy required by the enterprise

The candidate must demonstrate a basic functional knowledge of:

the work instruction

relevant workplace, health and safety, and regulatory requirements

Range Statement