This unit of competency describes the skills and knowledge required to handle meat product in cold stores according to any hygiene, sanitation and quality assurance requirements.

The unit applies to operators working in cold stores who handle chilled and/or frozen meat products.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Follow workplace procedures for cleaning personal equipment
Maintain personal hygiene according to workplace policies and procedures
Undertake workplace-specific housekeeping to ensure work area is hygienic and sanitary
Handle product hygienically
Store product at appropriate temperature to maintain shelf life and product integrity
Ensure product is kept in an appropriate location in relation to other products
Check temperature at regular intervals using calibrated and validated instruments
Repack any damaged cartons or containers according to workplace and customer requirements
Check transport vehicle according to workplace requirements
Move product to transport vehicles hygienically
Move products safely
Complete workplace inventory documentation accurately
Complete temperature check records accurately
Check recorded information for accuracy and report any errors to appropriate person in the workplace

Assessment Cover Sheet

AMPX315 - Follow hygiene, sanitation and quality requirements when handling meat product in cold stores

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPX315 - Follow hygiene, sanitation and quality requirements when handling meat product in cold stores

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: