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Evidence Guide: AMPS208 - Rotate stored meat

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

 

AMPS208 - Rotate stored meat

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

Rotate stored meat

  1. Select meat for rotation according to label documentation and workplace requirements
  2. Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements
  3. Rotate meat according to regulatory, hygiene and workplace requirements
  4. Consider shelf life of meat in relation to the storage and rotation of meat and meat product
  5. Handle meat according to workplace health and safety requirements
Select meat for rotation according to label documentation and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate meat according to regulatory, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider shelf life of meat in relation to the storage and rotation of meat and meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat according to workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean holding room

  1. Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements
Clean holding room according to regulatory, workplace health and safety, hygiene and workplace 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. Store meat

1.1 Store meat at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements

1.2 Document meat storage time and shelf life for each meat product according to regulatory requirements

1.3 Check meat to ensure it is labelled in accordance with workplace and regulatory requirements

2. Rotate stored meat

2.1 Select meat for rotation according to label documentation and workplace requirements

2.2 Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements

2.3 Rotate meat according to regulatory, hygiene and workplace requirements

2.4 Consider shelf life of meat in relation to the storage and rotation of meat and meat product

2.5 Handle meat according to workplace health and safety requirements

3. Maintain clean holding room

3.1 Clean holding room according to regulatory, workplace health and safety, hygiene and workplace 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. Store meat

1.1 Store meat at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements

1.2 Document meat storage time and shelf life for each meat product according to regulatory requirements

1.3 Check meat to ensure it is labelled in accordance with workplace and regulatory requirements

2. Rotate stored meat

2.1 Select meat for rotation according to label documentation and workplace requirements

2.2 Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements

2.3 Rotate meat according to regulatory, hygiene and workplace requirements

2.4 Consider shelf life of meat in relation to the storage and rotation of meat and meat product

2.5 Handle meat according to workplace health and safety requirements

3. Maintain clean holding room

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

The candidate must rotate stored meat in a meat establishment.

The candidate must:

follow the work instruction

work at production speed

read and interpret product labels

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with:

hygiene and sanitation requirements

regulatory requirements

WHS requirements

workplace requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

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

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

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene requirements

Range Statement