Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPP204 Mapping and Delivery Guide
Harvest edible poultry offal

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPP204 - Harvest edible poultry offal
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to sort, harvest and clean edible poultry offal. This unit applies to individuals who apply basic operating principles to the operation and monitoring of edible offal harvesting equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety and work health and safety, regulations and legislation that apply to the workplace. No licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare the harvesting equipment and process for operation
  • Ensure the availability of product to meet production requirements
  • Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • Check equipment is ready for use
  • Carry out pre-start checks according to workplace requirements
       
Element: Harvest and sort edible offal
  • Start up and operate the harvesting and sorting process according to health and safety, food safety and environmental guidelines
  • Identify edible offal according to workplace guidelines
  • Separate, sort and collect offal to meet production requirements
  • Monitor and identify, rectify or report out-of-specification product or process outcomes and equipment
  • Identify and set aside offal of unacceptable quality
  • Maintain the work area according to workplace cleaning and sanitation standards
  • Maintain workplace records in required format
       
Element: Shut down the offal harvesting process
  • Collect, handle and remove edible offal according to workplace procedures
  • Dispose of offal waste according to workplace procedures
  • Identify and follow workplace procedures for shutting down the process
  • Identify and report maintenance requirements according to workplace procedures
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Ensure the availability of product to meet production requirements 
Identify and fit personal protective clothing and equipment as required by workplace safety procedures 
Check equipment is ready for use 
Carry out pre-start checks according to workplace requirements 
Start up and operate the harvesting and sorting process according to health and safety, food safety and environmental guidelines 
Identify edible offal according to workplace guidelines 
Separate, sort and collect offal to meet production requirements 
Monitor and identify, rectify or report out-of-specification product or process outcomes and equipment 
Identify and set aside offal of unacceptable quality 
Maintain the work area according to workplace cleaning and sanitation standards 
Maintain workplace records in required format 
Collect, handle and remove edible offal according to workplace procedures 
Dispose of offal waste according to workplace procedures 
Identify and follow workplace procedures for shutting down the process 
Identify and report maintenance requirements according to workplace procedures 

Forms

Assessment Cover Sheet

AMPP204 - Harvest edible poultry offal
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

AMPP204 - Harvest edible poultry offal

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: