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Evidence Guide: AMPS304 - Thaw product - water

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

 

AMPS304 - Thaw product - water

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

Thaw product in water

  1. Select meat to be thawed according to workplace requirements
  2. Check and prepare tanks according to work instructions
  3. Thaw product according to work instructions
  4. Monitor tank flows to meet regulatory requirements
  5. Complete product temperature monitoring and recording according to workplace requirements
  6. Complete thawing in accordance with workplace health and safety requirements
  7. Identify and minimise potential sources of contamination and cross-contamination
Select meat to be thawed according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and prepare tanks according to work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thaw product according to work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor tank flows to meet regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete product temperature monitoring and recording according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete thawing in accordance with workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and minimise potential sources of contamination and cross-contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and despatch thawed product and forward for processing

  1. Rotate thawed product according to workplace requirements
  2. Store thawed product according to workplace requirements
  3. Keep records according to workplace requirements
Rotate thawed product according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store thawed product according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep records 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. Thaw product in water

1.1 Select meat to be thawed according to workplace requirements

1.2 Check and prepare tanks according to work instructions

1.3 Thaw product according to work instructions

1.4 Monitor tank flows to meet regulatory requirements

1.5 Complete product temperature monitoring and recording according to workplace requirements

1.6 Complete thawing in accordance with workplace health and safety requirements

1.7 Identify and minimise potential sources of contamination and cross-contamination

2. Store and despatch thawed product and forward for processing

2.1 Rotate thawed product according to workplace requirements

2.2 Store thawed product according to workplace requirements

2.3 Keep records 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. Thaw product in water

1.1 Select meat to be thawed according to workplace requirements

1.2 Check and prepare tanks according to work instructions

1.3 Thaw product according to work instructions

1.4 Monitor tank flows to meet regulatory requirements

1.5 Complete product temperature monitoring and recording according to workplace requirements

1.6 Complete thawing in accordance with workplace health and safety requirements

1.7 Identify and minimise potential sources of contamination and cross-contamination

2. Store and despatch thawed product and forward for processing

2.1 Rotate thawed product according to workplace requirements

2.2 Store thawed product according to workplace requirements

2.3 Keep records according to workplace requirements

Candidates must consistently carry out the thawing process according to workplace and regulatory requirements.

Candidates must:

follow the requirements of the work instruction

work to production speed

check and prepare tanks for thawing

identify contaminated product prior to thawing and take corrective action according to workplace requirements

thaw product according to workplace and regulatory requirements

maintain control of the flow of product through thawing and dispatch to further processing

follow workplace health and safety and hygiene 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 of contamination and cross-contamination

ways of minimising contamination

regulations dealing with thawing of product

workplace requirements for thawing product including:

workplace health and safety requirements.

Standard Operating Procedures (SOPs)

principles of stock rotation

Range Statement