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Evidence Guide: AMPX414 - Assess and evaluate meat industry requirements and processes

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!

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AMPX414 - Assess and evaluate meat industry requirements and processes

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

Establish livestock production and transportation requirements

  1. Explain production techniques impacting meat quality for the range of species involved
  2. Explain the role and purpose of traceability requirements
  3. Explain purchasing process and selling alternatives for livestock
  4. Explain relationship between transportation arrangements and meat quality
  5. Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
Explain production techniques impacting meat quality for the range of species involved

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the role and purpose of traceability requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain purchasing process and selling alternatives for livestock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain relationship between transportation arrangements and meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the sequence of operations for meat processing in an abattoir

  1. Identify critical elements of the slaughtering process
  2. Identify critical elements of the boning process
  3. Explain the role and purpose of rendering
  4. Explain offal processing requirements
  5. Identify differences between export and domestic requirements
Identify critical elements of the slaughtering process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical elements of the boning process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the role and purpose of rendering

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain offal processing requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify differences between export and domestic requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain factors affecting food safety and meat quality during processing

  1. Describe key meat safety issues
  2. Identify key legislation and regulations affecting meat processing
  3. Explain impacts of seasonal and geographical factors on meat quality
  4. Describe the nature and purpose of the Meat Standards Australia (MSA) program
  5. Explain impacts of further processing on meat quality
  6. Identify factors affecting shelf life and meat quality
  7. Explain the nature and purpose of meat testing programs
Describe key meat safety issues

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key legislation and regulations affecting meat processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of seasonal and geographical factors on meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the nature and purpose of the Meat Standards Australia (MSA) program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of further processing on meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify factors affecting shelf life and meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the nature and purpose of meat testing programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes and process controls for a range of meat smallgoods

  1. Identify differences between product sources
  2. Identify key smallgoods products and production processes
  3. Explain food safety requirements impacting smallgoods production
Identify differences between product sources

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key smallgoods products and production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain food safety requirements impacting smallgoods production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the structure and nature of meat retailing in Australia

  1. Identify differences between supermarket, independent and wholesale butchers
  2. Explain regulatory requirements directly impacting meat retailing
  3. Identify key meat product lines and the role of value-adding
  4. Explain the impact of customer requirements and expectations
  5. Explain food safety requirements impacting retail operations
Identify differences between supermarket, independent and wholesale butchers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain regulatory requirements directly impacting meat retailing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key meat product lines and the role of value-adding

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the impact of customer requirements and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain food safety requirements impacting retail operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key issues and bodies that impact the Australian meat industry

  1. Explain impacts of climatic factors on the meat industry
  2. Explain key issues impacting meat industry employment
  3. Review environmental impacts of a meat processing site
  4. Explain impacts of changing customer expectations
  5. Describe the role of key industry bodies
Explain impacts of climatic factors on the meat industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain key issues impacting meat industry employment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts of a meat processing site

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of changing customer expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the role of key industry bodies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish livestock production and transportation requirements

  1. Explain production techniques impacting meat quality for the range of species involved
  2. Explain the role and purpose of traceability requirements
  3. Explain purchasing process and selling alternatives for livestock
  4. Explain relationship between transportation arrangements and meat quality
  5. Identify potential hazards to product quality, animal welfare and food safety from transporting livestock
Explain production techniques impacting meat quality for the range of species involved

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the role and purpose of traceability requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain purchasing process and selling alternatives for livestock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain relationship between transportation arrangements and meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the sequence of operations for meat processing in an abattoir

  1. Identify critical elements of the slaughtering process
  2. Identify critical elements of the boning process
  3. Explain the role and purpose of rendering
  4. Explain offal processing requirements
  5. Identify differences between export and domestic requirements
Identify critical elements of the slaughtering process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical elements of the boning process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the role and purpose of rendering

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain offal processing requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify differences between export and domestic requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain factors affecting food safety and meat quality during processing

  1. Describe key meat safety issues
  2. Identify key legislation and regulations affecting meat processing
  3. Explain impacts of seasonal and geographical factors on meat quality
  4. Describe the nature and purpose of the Meat Standards Australia (MSA) program
  5. Explain impacts of further processing on meat quality
  6. Identify factors affecting shelf life and meat quality
  7. Explain the nature and purpose of meat testing programs
Describe key meat safety issues

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key legislation and regulations affecting meat processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of seasonal and geographical factors on meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the nature and purpose of the Meat Standards Australia (MSA) program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of further processing on meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify factors affecting shelf life and meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the nature and purpose of meat testing programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes and process controls for a range of meat smallgoods

  1. Identify differences between product sources
  2. Identify key smallgoods products and production processes
  3. Explain food safety requirements impacting smallgoods production
Identify differences between product sources

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key smallgoods products and production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain food safety requirements impacting smallgoods production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the structure and nature of meat retailing in Australia

  1. Identify differences between supermarket, independent and wholesale butchers
  2. Explain regulatory requirements directly impacting meat retailing
  3. Identify key meat product lines and the role of value-adding
  4. Explain the impact of customer requirements and expectations
  5. Explain food safety requirements impacting retail operations
Identify differences between supermarket, independent and wholesale butchers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain regulatory requirements directly impacting meat retailing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key meat product lines and the role of value-adding

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the impact of customer requirements and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain food safety requirements impacting retail operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key issues and bodies that impact the Australian meat industry

  1. Explain impacts of climatic factors on the meat industry
  2. Explain key issues impacting meat industry employment
  3. Review environmental impacts of a meat processing site
  4. Explain impacts of changing customer expectations
  5. Describe the role of key industry bodies
Explain impacts of climatic factors on the meat industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain key issues impacting meat industry employment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts of a meat processing site

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain impacts of changing customer expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the role of key industry bodies

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. Establish livestock production and transportation requirements

1.1 Explain production techniques impacting meat quality for the range of species involved

1.2 Explain the role and purpose of traceability requirements

1.3 Explain purchasing process and selling alternatives for livestock

1.4 Explain relationship between transportation arrangements and meat quality

1.5 Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

2. Identify the sequence of operations for meat processing in an abattoir

2.1 Identify critical elements of the slaughtering process

2.2 Identify critical elements of the boning process

2.3 Explain the role and purpose of rendering

2.4 Explain offal processing requirements

2.5 Identify differences between export and domestic requirements

3. Explain factors affecting food safety and meat quality during processing

3.1 Describe key meat safety issues

3.2 Identify key legislation and regulations affecting meat processing

3.3 Explain impacts of seasonal and geographical factors on meat quality

3.4 Describe the nature and purpose of the Meat Standards Australia (MSA) program

3.5 Explain impacts of further processing on meat quality

3.6 Identify factors affecting shelf life and meat quality

3.7 Explain the nature and purpose of meat testing programs

4. Identify processes and process controls for a range of meat smallgoods

4.1 Identify differences between product sources

4.2 Identify key smallgoods products and production processes

4.3 Explain food safety requirements impacting smallgoods production

5 Describe the structure and nature of meat retailing in Australia

5.1 Identify differences between supermarket, independent and wholesale butchers

5.2 Explain regulatory requirements directly impacting meat retailing

5.3 Identify key meat product lines and the role of value-adding

5.4 Explain the impact of customer requirements and expectations

5.5 Explain food safety requirements impacting retail operations

6. Identify key issues and bodies that impact the Australian meat industry

6.1 Explain impacts of climatic factors on the meat industry

6.2 Explain key issues impacting meat industry employment

6.3 Review environmental impacts of a meat processing site

6.4 Explain impacts of changing customer expectations

6.5 Describe the role of key industry bodies

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. Establish livestock production and transportation requirements

1.1 Explain production techniques impacting meat quality for the range of species involved

1.2 Explain the role and purpose of traceability requirements

1.3 Explain purchasing process and selling alternatives for livestock

1.4 Explain relationship between transportation arrangements and meat quality

1.5 Identify potential hazards to product quality, animal welfare and food safety from transporting livestock

2. Identify the sequence of operations for meat processing in an abattoir

2.1 Identify critical elements of the slaughtering process

2.2 Identify critical elements of the boning process

2.3 Explain the role and purpose of rendering

2.4 Explain offal processing requirements

2.5 Identify differences between export and domestic requirements

3. Explain factors affecting food safety and meat quality during processing

3.1 Describe key meat safety issues

3.2 Identify key legislation and regulations affecting meat processing

3.3 Explain impacts of seasonal and geographical factors on meat quality

3.4 Describe the nature and purpose of the Meat Standards Australia (MSA) program

3.5 Explain impacts of further processing on meat quality

3.6 Identify factors affecting shelf life and meat quality

3.7 Explain the nature and purpose of meat testing programs

4. Identify processes and process controls for a range of meat smallgoods

4.1 Identify differences between product sources

4.2 Identify key smallgoods products and production processes

4.3 Explain food safety requirements impacting smallgoods production

5 Describe the structure and nature of meat retailing in Australia

5.1 Identify differences between supermarket, independent and wholesale butchers

5.2 Explain regulatory requirements directly impacting meat retailing

5.3 Identify key meat product lines and the role of value-adding

5.4 Explain the impact of customer requirements and expectations

5.5 Explain food safety requirements impacting retail operations

6. Identify key issues and bodies that impact the Australian meat industry

6.1 Explain impacts of climatic factors on the meat industry

6.2 Explain key issues impacting meat industry employment

6.3 Review environmental impacts of a meat processing site

6.4 Explain impacts of changing customer expectations

6.5 Describe the role of key industry bodies

The candidate must assess and evaluate meat industry requirements and processes. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

describe the livestock production and marketing, and retailing systems for the meat industry

document the sequence of operations for livestock slaughter and meat processing

define processes for a range of meat smallgoods

describe production factors influencing meat quality and safety

comply with industry requirements in relation to hygiene, workplace health and safety and other work practices.

analyse and interpret work instructions, Standard Operating Procedures (SOPs), safety and hygiene procedures, and other workplace documentation

identify livestock

locate, and interpret industry information

distinguish between meat products and production processes

identify personal hygiene and operational sanitation procedures

apply sustainable work practices

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

factors which impact on meat safety and quality through the supply chain

the main animal welfare issues associated with producing and processing animals for human consumption

main markets for meat

common causes and impact of contamination

the relationship between food safety and market access

the nature and structure of the Australian meat processing industry

principles of Quality Assurance (QA) and traceability from paddock to retailer

slaughtering and boning processes

sources and nature of regulatory requirements that affect the meat processing industry

nature and purpose of the AUS-MEAT and MSA programs

customer requirements

value adding of meat products

Range Statement