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Evidence Guide: AMPS314 - Ferment and mature 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

 

AMPS314 - Ferment and mature product

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

Ferment product

  1. Sanitise maturation area according to workplace requirements
  2. Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements
  3. Space product according to product and manufacturer's specifications
  4. Monitor maturation process regularly and take appropriate corrective action according to product specifications
  5. Smoke product if required by product specifications
  6. Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements
Sanitise maturation area according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space product according to product and manufacturer's specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor maturation process regularly and take appropriate corrective action according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Smoke product if required by product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish maturation process

  1. Store product according to product specifications
  2. Identify and stack product according to product specifications and workplace requirements
Store product according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and stack product according to product specifications 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. Ferment product

1.1 Sanitise maturation area according to workplace requirements

1.2 Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements

1.3 Space product according to product and manufacturer's specifications

1.4 Monitor maturation process regularly and take appropriate corrective action according to product specifications

1.5 Smoke product if required by product specifications

1.6 Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements

2. Finish maturation process

2.1 Store product according to product specifications

2.2 Identify and stack product according to product specifications 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. Ferment product

1.1 Sanitise maturation area according to workplace requirements

1.2 Correctly place product in greening room for adequate air circulation for processing according to product specifications and hygiene requirements

1.3 Space product according to product and manufacturer's specifications

1.4 Monitor maturation process regularly and take appropriate corrective action according to product specifications

1.5 Smoke product if required by product specifications

1.6 Ferment and mature a variety of products to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements

2. Finish maturation process

2.1 Store product according to product specifications

2.2 Identify and stack product according to product specifications and workplace requirements

Candidates must prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

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

demonstrate familiarity with the regulatory requirements related to fermenting product

apply relevant workplace health and safety requirements

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

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant workplace health and safety requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

various types of fermented products

Range Statement