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Evidence Guide: AMPX311 - Monitor production of packaged product to customer 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

 

AMPX311 - Monitor production of packaged product to customer specifications

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

Identify customer and workplace specifications

  1. Identify and explain customer specifications for packaged product
  2. Identify any workplace or regulatory requirements which may be relevant
  3. Explain workplace monitoring and recording requirements
Identify and explain customer specifications for packaged product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any workplace or regulatory requirements which may be relevant

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain workplace monitoring and recording requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and assess packaged product

  1. Undertake checking regime according to workplace requirements
  2. Check that meat product meets customer specifications
  3. Check that packing confirms with customer and workplace requirements
  4. Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination
  5. Observe workplace health and safety, and hygiene and sanitation requirements
Undertake checking regime according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check that meat product meets customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check that packing confirms with customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observe workplace health and safety, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Address non-conformance

  1. Identify out-of-specification product
  2. Identify required action according to workplace and regulatory requirements
  3. Implement required action
  4. Record action taken according to workplace requirements
Identify out-of-specification product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify required action according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement required action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record action taken according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide support to team members

  1. Provide guidance and support to individual team members where necessary
  2. Monitor speed and accuracy of team members and provide additional guidance and support where necessary
  3. Ensure new staff receive additional support where required
  4. Use communication skills to give clear instructions and advice
Provide guidance and support to individual team members where necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor speed and accuracy of team members and provide additional guidance and support where necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure new staff receive additional support where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use communication skills to give clear instructions and advice

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. Identify customer and workplace specifications

1.1 Identify and explain customer specifications for packaged product

1.2 Identify any workplace or regulatory requirements which may be relevant

1.3 Explain workplace monitoring and recording requirements

2. Check and assess packaged product

2.1 Undertake checking regime according to workplace requirements

2.2 Check that meat product meets customer specifications

2.3 Check that packing confirms with customer and workplace requirements

2.4 Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination

2.5 Observe workplace health and safety, and hygiene and sanitation requirements

3. Address non-conformance

3.1 Identify out-of-specification product

3.2 Identify required action according to workplace and regulatory requirements

3.3 Implement required action

3.4 Record action taken according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

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. Identify customer and workplace specifications

1.1 Identify and explain customer specifications for packaged product

1.2 Identify any workplace or regulatory requirements which may be relevant

1.3 Explain workplace monitoring and recording requirements

2. Check and assess packaged product

2.1 Undertake checking regime according to workplace requirements

2.2 Check that meat product meets customer specifications

2.3 Check that packing confirms with customer and workplace requirements

2.4 Check that packaging process meets workplace hygiene and sanitation requirements and check for contamination

2.5 Observe workplace health and safety, and hygiene and sanitation requirements

3. Address non-conformance

3.1 Identify out-of-specification product

3.2 Identify required action according to workplace and regulatory requirements

3.3 Implement required action

3.4 Record action taken according to workplace requirements

4. Provide support to team members

4.1 Provide guidance and support to individual team members where necessary

4.2 Monitor speed and accuracy of team members and provide additional guidance and support where necessary

4.3 Ensure new staff receive additional support where required

4.4 Use communication skills to give clear instructions and advice

The candidate must monitor packers and packaged product to ensure it meets customer and workplace specifications.

The candidate must:

identify, explain and apply customer and workplace specifications

check and assess packaged product according to workplace requirements

address non-conformance in a timely manner

identify and apply relevant regulatory requirements

follow workplace health and safety, and hygiene and sanitation requirements

maintain monitoring records to workplace requirements

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

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

customer specifications

relevant workplace and regulatory requirements

workplace monitoring requirements and processes

causes of contamination and corrective actions

workplace labelling systems and requirements

actions to be taken for out-of-specification product

Range Statement