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Evidence Guide: AMPX301 - Assess product in chillers

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

 

AMPX301 - Assess product in chillers

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

Assess meat colour, fat colour and marbling

  1. Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range
Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure cleaning program is followed

  1. Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met
  2. Set up and follow cleaning schedule for daily, weekly or regular fumigation
Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up and follow cleaning schedule for daily, weekly or regular fumigation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor chiller temperature

  1. Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements
  2. Maintain chiller temperature to ensure product safety and meet product specifications
  3. Correct changes to temperature to maintain product specifications
Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain chiller temperature to ensure product safety and meet product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct changes to temperature to maintain product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor product handling and identification

  1. Identify and label products in accordance with product specification, customer and workplace requirements
  2. Confirm customer requirements to determine delivery arrangements
  3. Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements
  4. Complete product order documentation
Identify and label products in accordance with product specification, customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm customer requirements to determine delivery arrangements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete product order documentation

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. Assess meat colour, fat colour and marbling

1.1 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range

2. Ensure cleaning program is followed

2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met

2.2 Set up and follow cleaning schedule for daily, weekly or regular fumigation

3. Monitor chiller temperature

3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements

3.2 Maintain chiller temperature to ensure product safety and meet product specifications

3.3 Correct changes to temperature to maintain product specifications

4. Monitor product handling and identification

4.1 Identify and label products in accordance with product specification, customer and workplace requirements

4.2 Confirm customer requirements to determine delivery arrangements

4.3 Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements

4.4 Complete product order documentation

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. Assess meat colour, fat colour and marbling

1.1 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range

2. Ensure cleaning program is followed

2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met

2.2 Set up and follow cleaning schedule for daily, weekly or regular fumigation

3. Monitor chiller temperature

3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements

3.2 Maintain chiller temperature to ensure product safety and meet product specifications

3.3 Correct changes to temperature to maintain product specifications

4. Monitor product handling and identification

4.1 Identify and label products in accordance with product specification, customer and workplace requirements

4.2 Confirm customer requirements to determine delivery arrangements

4.3 Confirm and arrange temperature and storage requirements for product order in accordance with workplace requirements

4.4 Complete product order documentation

Candidates must be observed assessing products in chillers.

The candidate must:

assess meat colour, fat colour and marbling

ensure the chiller cleaning program is followed

monitor chiller temperature

monitor product handling and identification

apply mathematical concepts to monitoring procedures (e.g. temperature checks and adjustments)

apply relevant communication skills

assess carcases according to workplace and regulatory requirements

complete documentation, including accurate and legible labelling

identify and apply relevant workplace health and safety requirements

identify product chiller requirements

identify product health and hygiene requirements

use available technology to record, gather and interpret product-monitoring data

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

the carcase grading system employed in an enterprise

product transfer and storage methods

the process involved in assessing chillers in the workplace

product quality monitoring processes

the importance of fat depth, marbling, carcase colour and other grading parameters

rejection procedures

Range Statement