List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Store meat product | 1.1 Store meat product at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements 1.2 Document meat product storage times and shelf life for each meat product according to regulatory requirements 1.3 Check meat product to ensure it is labelled in accordance with workplace and regulatory requirements |
2. Rotate stored meat product | 2.1 Select meat product for rotation according to label documentation and workplace requirements 2.2 Handle meat product hygienically during rotation in accordance with regulatory and hygiene requirements 2.3 Rotate meat product according to regulatory, hygiene and workplace requirements 2.4 Consider shelf life of meat product in relation to the storage and rotation of meat and meat product 2.5 Handle meat product according to workplace health and safety requirements |
3. Maintain clean holding room | 3.1 Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements |
The candidate must rotate meat products in a meat establishment.
The candidate must:
follow the work instruction
work at production speed
read and interpret product labels
store meat product in accordance with temperature requirements
demonstrate rotation of stored meat product in line with:
hygiene and sanitation requirements
workplace health and safety requirements
regulatory requirements
workplace requirements
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
select, organise, report and record routine information and mathematical data related to:
labelling
rotation and shelf life of meat product
storage of meat product
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
stock rotation requirements for meat products to regulatory and hygiene requirements
effects on the product of the use of meat product which is beyond its useful life
storage temperatures and shelf life for meat products
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.