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Evidence Guide: AMPS209 - Rotate meat product

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

 

AMPS209 - Rotate meat product

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

Store meat product

  1. Store meat product at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements
  2. Document meat product storage times and shelf life for each meat product according to regulatory requirements
  3. Check meat product to ensure it is labelled in accordance with workplace and regulatory requirements
Store meat product at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate stored meat product

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate meat product according to regulatory, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle meat product 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 product

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

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

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

2. Rotate stored meat product

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

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

2.3 Rotate meat product according to regulatory, hygiene and workplace requirements

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

2.5 Handle meat product 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 product

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

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

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

2. Rotate stored meat product

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

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

2.3 Rotate meat product according to regulatory, hygiene and workplace requirements

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

2.5 Handle meat product 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 meat products in a meat establishment.

The candidate must:

follow the work instruction

work at production speed

read and interpret product labels

store meat product in accordance with temperature requirements

demonstrate rotation of stored meat product in line with:

hygiene and sanitation requirements

workplace health and safety requirements

regulatory requirements

workplace requirements

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

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

labelling

rotation and shelf life of meat product

storage of meat product

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

stock rotation requirements for meat products to regulatory and hygiene requirements

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

storage temperatures and shelf life for meat products

Range Statement