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Evidence Guide: AMPX417 - Specify pork product using AUS-MEAT language

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

 

AMPX417 - Specify pork product using AUS-MEAT language

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

Identify anatomical features of a pork carcase

  1. Describe directions on a carcase using anatomical direction format
  2. Locate and identify bones relevant to meat specifications in a pork skeleton
  3. Identify major muscles relevant to meat specifications
  4. Identify major glands and cartilage relevant to meat specifications
Describe directions on a carcase using anatomical direction format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify bones relevant to meat specifications in a pork skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major muscles relevant to meat specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major glands and cartilage relevant to meat specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standard product description

  1. Identify nature and format of product specifications
  2. Use, and correctly spell, standardised cut descriptions for naming meat products
  3. Identify the major muscles that make up each meat cut
  4. Identify correct cutting lines for each product and use the correct anatomical terms to describe them
  5. Identify necessary alterations for any given meat product to comply with the enterprise product specifications
Identify nature and format of product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use, and correctly spell, standardised cut descriptions for naming meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the major muscles that make up each meat cut

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct cutting lines for each product and use the correct anatomical terms to describe them

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify necessary alterations for any given meat product to comply with the enterprise product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pork products comply with written specifications

  1. Check pork products comply with written specifications and describe principles of Quality Assurance (QA)
  2. Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description
  3. Define and describe non-conforming product in relation to workplace requirements
  4. Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements
Check pork products comply with written specifications and describe principles of Quality Assurance (QA)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Define and describe non-conforming product in relation to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product compliance

  1. Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions
  2. Identify and explain product description given in written specifications
  3. Take corrective action in the event of non-conformance with pork product specifications
Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain product description given in written specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action in the event of non-conformance with pork product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and check product compliance against written specifications

  1. Check cutting lines and muscle content in accordance with written specifications
  2. Identify non-conforming product that can be altered to comply with specifications
Check cutting lines and muscle content in accordance with written specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify non-conforming product that can be altered to comply with specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify anatomical features of a pork carcase

  1. Describe directions on a carcase using anatomical direction format
  2. Locate and identify bones relevant to meat specifications in a pork skeleton
  3. Identify major muscles relevant to meat specifications
  4. Identify major glands and cartilage relevant to meat specifications
Describe directions on a carcase using anatomical direction format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify bones relevant to meat specifications in a pork skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major muscles relevant to meat specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major glands and cartilage relevant to meat specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standard product description

  1. Identify nature and format of product specifications
  2. Use, and correctly spell, standardised cut descriptions for naming meat products
  3. Identify the major muscles that make up each meat cut
  4. Identify correct cutting lines for each product and use the correct anatomical terms to describe them
  5. Identify necessary alterations for any given meat product to comply with the enterprise product specifications
Identify nature and format of product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use, and correctly spell, standardised cut descriptions for naming meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the major muscles that make up each meat cut

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct cutting lines for each product and use the correct anatomical terms to describe them

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify necessary alterations for any given meat product to comply with the enterprise product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pork products comply with written specifications

  1. Check pork products comply with written specifications and describe principles of Quality Assurance (QA)
  2. Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description
  3. Define and describe non-conforming product in relation to workplace requirements
  4. Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements
Check pork products comply with written specifications and describe principles of Quality Assurance (QA)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Define and describe non-conforming product in relation to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product compliance

  1. Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions
  2. Identify and explain product description given in written specifications
  3. Take corrective action in the event of non-conformance with pork product specifications
Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain product description given in written specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action in the event of non-conformance with pork product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and check product compliance against written specifications

  1. Check cutting lines and muscle content in accordance with written specifications
  2. Identify non-conforming product that can be altered to comply with specifications
Check cutting lines and muscle content in accordance with written specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify non-conforming product that can be altered to comply with specifications

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 anatomical features of a pork carcase

1.1 Describe directions on a carcase using anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a pork skeleton

1.3 Identify major muscles relevant to meat specifications

1.4 Identify major glands and cartilage relevant to meat specifications

2. Identify and name meat products using the standard product description

2.1 Identify nature and format of product specifications

2.2 Use, and correctly spell, standardised cut descriptions for naming meat products

2.3 Identify the major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product and use the correct anatomical terms to describe them

2.5 Identify necessary alterations for any given meat product to comply with the enterprise product specifications

3. Check pork products comply with written specifications

3.1 Check pork products comply with written specifications and describe principles of Quality Assurance (QA)

3.2 Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description

3.3 Define and describe non-conforming product in relation to workplace requirements

3.4 Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

4. Assess product compliance

4.1 Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions

4.2 Identify and explain product description given in written specifications

4.3 Take corrective action in the event of non-conformance with pork product specifications

5. Measure and check product compliance against written specifications

5.1 Check cutting lines and muscle content in accordance with written specifications

5.2 Identify non-conforming product that can be altered to comply with specifications

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 anatomical features of a pork carcase

1.1 Describe directions on a carcase using anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a pork skeleton

1.3 Identify major muscles relevant to meat specifications

1.4 Identify major glands and cartilage relevant to meat specifications

2. Identify and name meat products using the standard product description

2.1 Identify nature and format of product specifications

2.2 Use, and correctly spell, standardised cut descriptions for naming meat products

2.3 Identify the major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product and use the correct anatomical terms to describe them

2.5 Identify necessary alterations for any given meat product to comply with the enterprise product specifications

3. Check pork products comply with written specifications

3.1 Check pork products comply with written specifications and describe principles of Quality Assurance (QA)

3.2 Describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description

3.3 Define and describe non-conforming product in relation to workplace requirements

3.4 Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

4. Assess product compliance

4.1 Assess product compliance with written specifications in accordance with workplace requirements and AUS-MEAT product descriptions

4.2 Identify and explain product description given in written specifications

4.3 Take corrective action in the event of non-conformance with pork product specifications

5. Measure and check product compliance against written specifications

5.1 Check cutting lines and muscle content in accordance with written specifications

5.2 Identify non-conforming product that can be altered to comply with specifications

The candidate must use AUS-MEAT language to describe pork product specifications. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

identify and apply standard pork primal cut names

apply relevant communication and problem-solving skills

Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

identify and apply relevant workplace and regulatory requirements

assess product compliance

measure and check product compliance against written specifications

identify and explain AUS-MEAT language specifications on pork product label

identify non-conforming product in accordance with relevant specifications

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

anatomical features of a pig carcase

pork primal cut names

correct cutting lines for each product and the correct anatomical terms for describing them

sections of the workplace QA system related to ensuring pork product compliance to AUS-MEAT product description requirements

corrective action procedures for non-conforming products

product specification points

AUS-MEAT language specifications

Range Statement