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Evidence Guide: AMPX401 - Monitor meat preservation process

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

 

AMPX401 - Monitor meat preservation process

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

Overview the meat preservation process

  1. Identify and explain types of preservation processes used by the meat industry
  2. Identify meat quality required for preservation processes according to customer and workplace requirements
  3. Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
Identify and explain types of preservation processes used by the meat industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat quality required for preservation processes according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the meat preservation process

  1. Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
  2. Regularly monitor equipment or processes involved in the preservation process at critical control points
  3. Monitor and follow procedures to ensure quality and hygiene of products at all times
  4. Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements
Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor equipment or processes involved in the preservation process at critical control points

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and follow procedures to ensure quality and hygiene of products at all times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Overview the meat preservation process

  1. Identify and explain types of preservation processes used by the meat industry
  2. Identify meat quality required for preservation processes according to customer and workplace requirements
  3. Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
Identify and explain types of preservation processes used by the meat industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat quality required for preservation processes according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the meat preservation process

  1. Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
  2. Regularly monitor equipment or processes involved in the preservation process at critical control points
  3. Monitor and follow procedures to ensure quality and hygiene of products at all times
  4. Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements
Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor equipment or processes involved in the preservation process at critical control points

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and follow procedures to ensure quality and hygiene of products at all times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene 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. Overview the meat preservation process

1.1 Identify and explain types of preservation processes used by the meat industry

1.2 Identify meat quality required for preservation processes according to customer and workplace requirements

1.3 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

2. Monitor the meat preservation process

2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points

2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times

2.4 Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene 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. Overview the meat preservation process

1.1 Identify and explain types of preservation processes used by the meat industry

1.2 Identify meat quality required for preservation processes according to customer and workplace requirements

1.3 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

2. Monitor the meat preservation process

2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements

2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points

2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times

2.4 Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements

The candidate must monitor the meat preservation process on at least three separate occasions.

The candidate must demonstrate ability to:

identify critical control points in the meat preservation process

prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and self-directed research

determine and implement corrective action

identify and apply relevant workplace health and safety requirements

interpret monitoring data and identify out-of-specification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report non-conformances to appropriate personnel

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

the criteria for rejected, reprocessed or recalled product

the process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene during the preservation process

relevant procedures for ensuring the preserved meat product is safe and fit for human consumption

rejection and recall procedures

the impact of the preservation process on product quality, including eating quality

current regulatory requirements relating to the preservation of meat and meat products

the appropriate Australian Standard and regulatory requirements

Range Statement