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Evidence Guide: AMPS300 - Operate mixer or blender unit

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

 

AMPS300 - Operate mixer or blender unit

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

Set up specialist cutting equipment

  1. Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements
  2. Take corrective action as necessary
  3. Wash down and sanitise equipment according to hygiene and workplace requirements
  4. Load ingredients according to product specifications and workplace health and safety requirements
Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action as necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash down and sanitise equipment according to hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients according to product specifications and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate specialist cutting equipment

  1. Check ingredients to ensure conformity to product and customer specifications
  2. Program equipment to product specification and workplace health and safety requirements
  3. Load ingredients in a specified regime for the style of the product
  4. Process product according to product and manufacturer's specifications, and workplace health and safety requirements
  5. Operate silent or bowl cutter to produce a variety of specified products to meat production requirements
  6. Judge timing of the process for correct texture according to product specifications
  7. Control temperature to product specifications, and hygiene and sanitation requirements
Check ingredients to ensure conformity to product and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Program equipment to product specification and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients in a specified regime for the style of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process product according to product and manufacturer's specifications, and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate silent or bowl cutter to produce a variety of specified products to meat production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Judge timing of the process for correct texture according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control temperature to product specifications, and hygiene and sanitation 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. Set up specialist cutting equipment

1.1 Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements

1.2 Take corrective action as necessary

1.3 Wash down and sanitise equipment according to hygiene and workplace requirements

1.4 Load ingredients according to product specifications and workplace health and safety requirements

2. Operate specialist cutting equipment

2.1 Check ingredients to ensure conformity to product and customer specifications

2.2 Program equipment to product specification and workplace health and safety requirements

2.3 Load ingredients in a specified regime for the style of the product

2.4 Process product according to product and manufacturer's specifications, and workplace health and safety requirements

2.5 Operate silent or bowl cutter to produce a variety of specified products to meat production requirements

2.6 Judge timing of the process for correct texture according to product specifications

2.7 Control temperature to product specifications, and hygiene and sanitation 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. Set up specialist cutting equipment

1.1 Check blades for sharpness and correct sequence in accordance with workplace, and workplace health and safety requirements

1.2 Take corrective action as necessary

1.3 Wash down and sanitise equipment according to hygiene and workplace requirements

1.4 Load ingredients according to product specifications and workplace health and safety requirements

2. Operate specialist cutting equipment

2.1 Check ingredients to ensure conformity to product and customer specifications

2.2 Program equipment to product specification and workplace health and safety requirements

2.3 Load ingredients in a specified regime for the style of the product

2.4 Process product according to product and manufacturer's specifications, and workplace health and safety requirements

2.5 Operate silent or bowl cutter to produce a variety of specified products to meat production requirements

2.6 Judge timing of the process for correct texture according to product specifications

2.7 Control temperature to product specifications, and hygiene and sanitation requirements

The candidate must use specialist processing technologies to comminute meat and ingredients for further processing in a meat establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

identify various additives, spices and binders

calculate quantities and weights in order to meet product specifications

operate bowl cutter to produce a variety of products to:

workplace requirements

workplace health and safety requirements

hygiene and sanitation requirements

product specifications

production requirements

demonstrate the difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

identify any unhygienic meat ingredients

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

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

health and hygiene factors related to operating a bowl cutter

corrective action to be taken in situations such as:

incorrect loading of ingredients

machinery malfunction

temperature malfunction

unhygienic meat ingredients

common tests for blade sharpness such as:

no feathered edges

cutting paper without tearing

checking for ragged edges

appropriate quantities of water or ice to ensure temperature is maintained according to product specifications

consequences of loading ingredients in the incorrect order including:

fat separation caused by over-heating

red colour after cooking

temperature control

health and hygiene factors related to operating a bowl cutter

importance of protein extraction

effects on product and on health and safety of incorrectly placing product in equipment

effect of meat temperature when cutting meat for salami

effect on product of the temperature of the cutting equipment

importance of blade sharpness for the cutting process and the consequences of blunt blades

purpose of the following additives:

anti-oxidant

curing ingredients

phosphate

salt

water

difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

relevant regulatory requirements

Range Statement