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Evidence Guide: AMPX211 - Trim meat to specifications

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

 

AMPX211 - Trim meat to specifications

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

Trim meat to workplace specifications

  1. Trim meat to workplace specifications.
  2. Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.
  3. Trim meat to customer specifications.
Trim meat to workplace specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to customer specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle product hygienically

  1. Handle product to meet hygiene and sanitation requirements.
Handle product to meet hygiene and sanitation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively.
Handle knife safely, hygienically and effectively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace specifications

  1. Trim meat to workplace specifications.
  2. Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.
  3. Trim meat to customer specifications.
Trim meat to workplace specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to customer specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle product hygienically

  1. Handle product to meet hygiene and sanitation requirements.
Handle product to meet hygiene and sanitation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively.
Handle knife safely, hygienically and effectively.

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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications.

1.2 Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

1.3 Trim meat to customer specifications.

2. Handle product hygienically

2.1 Handle product to meet hygiene and sanitation requirements.

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively.

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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications.

1.2 Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

1.3 Trim meat to customer specifications.

2. Handle product hygienically

2.1 Handle product to meet hygiene and sanitation requirements.

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively.

Candidates must be observed trimming a selection of meat cuts in accordance with workplace specifications.

The candidate must:

prepare equipment appropriately prior to the commencement of the task

give examples of customer and workplace specifications for trimming meat

trim meat to specifications as follows:

for meat retailing, meat must include beef, sheep meat and one other species

for smallgoods manufacturing, meat must include a minimum of one species

use a knife to workplace, health and safety, and hygiene requirements

maintain a sharp knife

apply relevant communication skills

apply relevant regulatory requirements

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

hygiene requirements for the handling of meat products

steps in sharpening a knife

workplace, health and safety and hygiene requirements for use of a knife

relevant regulatory requirements

Range Statement