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Evidence Guide: AMPS207 - Slice product using simple machinery

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

 

AMPS207 - Slice product using simple machinery

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

Prepare slicing equipment

  1. Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements
  2. Clean equipment and machinery in accordance with hygiene and workplace requirements
  3. Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults
Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment and machinery in accordance with hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product for slicing

  1. Prepare product for slicing to workplace requirements
  2. Handle out-of-specification product to workplace requirements
Prepare product for slicing to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle out-of-specification product to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate slicing equipment

  1. Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements
  2. Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications
  3. Change equipment from the slicing of one product to the slicing of another to workplace requirements
  4. Identify, record and report equipment malfunctions or faults in accordance with workplace requirements
Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Change equipment from the slicing of one product to the slicing of another to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, record and report equipment malfunctions or faults in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and bag products within weight specifications

  1. Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements
  2. Adjust weight control mechanisms to specifications and workplace requirements
Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust weight control mechanisms to specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain slicing equipment

  1. Clean and maintain slicing equipment according to workplace and manufacturer's specifications
  2. Implement cleaning procedures to workplace requirements when changing product to be sliced
Clean and maintain slicing equipment according to workplace and manufacturer's specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement cleaning procedures to workplace requirements when changing product to be sliced

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 slicing equipment

1.1 Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements

1.2 Clean equipment and machinery in accordance with hygiene and workplace requirements

1.3 Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults

2. Prepare product for slicing

2.1 Prepare product for slicing to workplace requirements

2.2 Handle out-of-specification product to workplace requirements

3. Operate slicing equipment

3.1 Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements

3.2 Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications

3.3 Change equipment from the slicing of one product to the slicing of another to workplace requirements

3.4 Identify, record and report equipment malfunctions or faults in accordance with workplace requirements

4. Weigh and bag products within weight specifications

4.1 Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements

4.2 Adjust weight control mechanisms to specifications and workplace requirements

5. Clean and maintain slicing equipment

5.1 Clean and maintain slicing equipment according to workplace and manufacturer's specifications

5.2 Implement cleaning procedures to workplace requirements when changing product to be sliced

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 slicing equipment

1.1 Set up equipment and accessories in accordance with product specifications and workplace health and safety requirements

1.2 Clean equipment and machinery in accordance with hygiene and workplace requirements

1.3 Conduct pre-start safety checks in accordance with workplace and regulatory requirements and corrective action for identified faults

2. Prepare product for slicing

2.1 Prepare product for slicing to workplace requirements

2.2 Handle out-of-specification product to workplace requirements

3. Operate slicing equipment

3.1 Adjust equipment to suit product specifications in accordance with workplace and health and safety requirements

3.2 Operate equipment to slice a range of products to specifications at a speed similar to production requirements and in accordance with manufacturer's specifications

3.3 Change equipment from the slicing of one product to the slicing of another to workplace requirements

3.4 Identify, record and report equipment malfunctions or faults in accordance with workplace requirements

4. Weigh and bag products within weight specifications

4.1 Weigh and bag products with weight specifications to specifications, workplace, hygiene and sanitation, Quality Assurance (QA) and customer requirements

4.2 Adjust weight control mechanisms to specifications and workplace requirements

5. Clean and maintain slicing equipment

5.1 Clean and maintain slicing equipment according to workplace and manufacturer's specifications

5.2 Implement cleaning procedures to workplace requirements when changing product to be sliced

The candidate must set up, load, clean and operate manually set and adjusted slicing equipment in a smallgoods manufacturing establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify slicing equipment and accessories

identify product and slicing faults in a range of products

adjust weight control mechanisms if a part of work instructions

demonstrate procedure for preparing slicing equipment for new product

slice products to workplace requirements and customer specifications for a variety of products

clean and maintain slicing equipment if required in work instructions

observe safety requirements for cleaning slicing equipment if required in work instructions

sharpen a slicing blade if a part of work instructions

weigh and bag products with weight specifications

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

explain and demonstrate checks on products if a part of work instructions

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

workplace procedures when metal is detected in a product

how and why product is prepared for slicing

how products are weighed and bagged when they have a weight specification

how weight control mechanisms are adjusted

illegal weights

maximum and minimum allowable weights

operating procedures for various types of slicing equipment

importance of cutting blade maintenance in the slicing process

procedure for sharpening a slicing blade if a part of work instructions

procedures for handling faulty product

procedures for reporting faults in slicing equipment

safety considerations when setting up slicing equipment

use-by and packed-on dates and their importance

relevant regulatory requirements

Range Statement