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Evidence Guide: AMPX402 - Monitor and overview the production of processed meats and smallgoods

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

 

AMPX402 - Monitor and overview the production of processed meats and smallgoods

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

Overview the production of further processed meats and smallgoods

  1. Identify and explain the range of further processed meat products and smallgoods
  2. Identify and explain the processing techniques involved in the production of these products
  3. Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  4. Identify and explain the regulatory requirements associated with the production of these products
Identify and explain the range of further processed meat products and smallgoods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the processing techniques involved in the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the regulatory requirements associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation of processing equipment and areas

  1. Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
  2. Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of smallgoods and further processed meat products

  1. Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
  2. Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
  3. Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  4. Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
  5. Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
  6. Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  7. Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements
Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Overview the production of further processed meats and smallgoods

  1. Identify and explain the range of further processed meat products and smallgoods
  2. Identify and explain the processing techniques involved in the production of these products
  3. Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  4. Identify and explain the regulatory requirements associated with the production of these products
Identify and explain the range of further processed meat products and smallgoods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the processing techniques involved in the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain the regulatory requirements associated with the production of these products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the preparation of processing equipment and areas

  1. Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
  2. Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements
Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the production of smallgoods and further processed meat products

  1. Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
  2. Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
  3. Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  4. Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
  5. Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
  6. Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  7. Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements
Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation 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 production of further processed meats and smallgoods

1.1 Identify and explain the range of further processed meat products and smallgoods

1.2 Identify and explain the processing techniques involved in the production of these products

1.3 Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

1.4 Identify and explain the regulatory requirements associated with the production of these products

2. Monitor the preparation of processing equipment and areas

2.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

2.2 Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

3. Monitor the production of smallgoods and further processed meat products

3.1 Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

3.2 Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

3.4 Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

3.5 Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

3.6 Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

3.7 Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation 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 production of further processed meats and smallgoods

1.1 Identify and explain the range of further processed meat products and smallgoods

1.2 Identify and explain the processing techniques involved in the production of these products

1.3 Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products

1.4 Identify and explain the regulatory requirements associated with the production of these products

2. Monitor the preparation of processing equipment and areas

2.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions

2.2 Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements

3. Monitor the production of smallgoods and further processed meat products

3.1 Identify ingredients by type and quality in accordance with product specifications and explain their function in the process

3.2 Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements

3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety

3.4 Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications

3.5 Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements

3.6 Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

3.7 Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements

The candidate must monitor the production of processed meats and smallgoods in the workplace on at least three separate occasions.

The candidate must:

monitor production of processed meats and smallgoods to ensure compliance with workplace and regulatory requirements

apply relevant communication and mathematical skills

identify and apply relevant workplace health and safety requirements

propose and implement solutions to a range of production problems

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

hazards to the safe and hygienic manufacture of smallgoods

options for chilling product

the process involved in manufacturing smallgoods

procedures required to ensure products are fit for human consumption and meet regulatory and quality requirements

critical limits in the manufacture of smallgoods

recall procedures, including notification of appropriate authorities

the appropriate Australian Standard and regulatory requirements

Range Statement