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Evidence Guide: AMPS302 - Prepare dried 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

 

AMPS302 - Prepare dried meat

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

Select and prepare meat for drying

  1. Select meats cuts for drying according to workplace specifications
  2. Inspect meat for defects
  3. Identify defects and take corrective action according to workplace requirements
  4. Prepare and store meat prior to processing according to workplace requirements
Select meats cuts for drying according to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect meat for defects

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify defects and take corrective action according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and store meat prior to processing according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dry meat products

  1. Perform pre-operational checks on drier according to workplace requirements
  2. Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements
  3. Operate drier according to workplace requirements, including observing time and temperature specifications
  4. Maintain records according to workplace requirements
  5. Empty drier according to workplace requirements
Perform pre-operational checks on drier according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate drier according to workplace requirements, including observing time and temperature specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Empty drier according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect and store dried meat

  1. Inspect dried product according to workplace requirements
  2. Store dried product prior to packing according to workplace requirements
Inspect dried product according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dried product prior to packing according to 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. Select and prepare meat for drying

1.1 Select meats cuts for drying according to workplace specifications

1.2 Inspect meat for defects

1.3 Identify defects and take corrective action according to workplace requirements

1.4 Prepare and store meat prior to processing according to workplace requirements

2. Dry meat products

2.1 Perform pre-operational checks on drier according to workplace requirements

2.2 Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements

2.3 Operate drier according to workplace requirements, including observing time and temperature specifications

2.4 Maintain records according to workplace requirements

2.5 Empty drier according to workplace requirements

3. Inspect and store dried meat

3.1 Inspect dried product according to workplace requirements

3.2 Store dried product prior to packing according to 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. Select and prepare meat for drying

1.1 Select meats cuts for drying according to workplace specifications

1.2 Inspect meat for defects

1.3 Identify defects and take corrective action according to workplace requirements

1.4 Prepare and store meat prior to processing according to workplace requirements

2. Dry meat products

2.1 Perform pre-operational checks on drier according to workplace requirements

2.2 Load drier according to workplace requirements, including hygiene and sanitation, and workplace health and safety requirements

2.3 Operate drier according to workplace requirements, including observing time and temperature specifications

2.4 Maintain records according to workplace requirements

2.5 Empty drier according to workplace requirements

3. Inspect and store dried meat

3.1 Inspect dried product according to workplace requirements

3.2 Store dried product prior to packing according to workplace requirements

Candidates must prepare at least two different types of dried meat to workplace requirements.

Candidates must:

follow the requirements of the work instruction

work at production speed

select and prepare meat for drying

identify defects and take appropriate corrective action

identify contamination

dry a minimum of three different types of meat products according to workplace requirements

inspect and store dried meat products according to workplace requirements

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:

sources and causes of contamination

ways of preventing contamination

workplace health and safety hazards associated with operating a drier

workplace specifications for meat to be dried

drying processes for at least three different kinds of dried meat products

relevant regulatory requirements

time and temperature requirements for the variety of products produced

Range Statement