Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPX403, 'Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify microbiological hazards for UCFM products

1.1 Identify types of micro-organisms

1.2 Identify major threats to UCFM products

1.3 Identify types of bacteria that cause food poisoning and spoilage

1.4 Identify effects of bacterial contamination for food poisoning (impact on people) and food spoilage (shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify growth characteristics and requirements of bacteria

2. Identify chemical hazards for UCFM products

2.1 Identify chemical hazards which may affect UCFM products

2.2 Identify common sources of chemical hazards/contamination

2.3 Explain control methods which prevent chemical contamination including enterprise policies and relevant national programs (including residue testing)

2.4 Explain the impact of chemical residues on meat (including poisoning, tainting, rejections)

3. Identify physical hazards for UCFM products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination

3.3 Explain control methods to prevent contamination

3.4 Explain effects or impact of physical hazards on meat

4. Overview the production of UCFM products

4.1 Identify and explain the range of UCFM products

4.2 Identify and explain the processing techniques involved in producing UCFM

4.3 Identify and explain the hygiene and food safety hazards associated with the production of UCFM products

4.4 Identify and explain the regulatory requirements associated with the production of UCFM products

5. Monitor the preparation of processing equipment and areas

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

5.2 Carry out and monitor pre-operational checks and procedures in accordance with workplace, food safety and regulatory requirements

6. Manage the production of UCFM and further processed products

6.1 Identify ingredients by type, quality and safety in accordance with product specifications and explain their functions

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

6.3 Demonstrate handling requirements for ingredients (including starter culture) to prevent food safety hazards and ensure product quality and safety

6.4 Identify relevant processing equipment and explain operating procedures in accordance with manufacturer specifications

6.5 Describe relevant time, temperature and humidity requirements for fermentation, maturation and monitoring in accordance with product specifications, regulatory requirements and industry guidelines

6.6 Describe relevant consistency, appearance, texture and monitoring requirements in accordance with product specifications and regulatory requirements

6.7 Identify and assess procedures for rejecting, reprocessing and recalling products which fail to meet specifications or hygiene and sanitation requirements as measured against industry guidelines

6.8 Identify and monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements

7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products

7.1 Identify Critical Control Points (CCPs) and control points for preventing and controlling bacterial contamination, including process controls and systems

7.2 Explain and implement control methods to prevent microbiological contamination

7.3 Identify critical limits for CCPs and implement monitoring processes

7.4 Describe validation requirements for critical limits of HACCP programs

7.5 Implement documented procedures which ensure out of control CCPs are brought back under control and affected products are suitably handled

7.6 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

7.7 Keep all documents and records required for the system available, up-to-date and in use