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

AMPP205 Mapping and Delivery Guide
Operate a poultry marinade injecting process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPP205 - Operate a poultry marinade injecting process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry marinade injection process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of marinade injecting 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, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.No occupational 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 marinade injection equipment and process for operation
  • Confirm materials are available to meet production requirements
  • Identify and confirm cleaning and maintenance requirements
  • Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • Fit and adjust machine components and related attachments to meet requirements
  • Enter processing or operating parameters required for the process
  • Check and adjust equipment performance to meet process requirements
  • Conduct pre-start checks according to workplace requirements
       
Element: Operate and monitor the marinade injection process
  • Prepare and load marinade to meet production requirements
  • Start up and operate the process according to workplace procedures
  • Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements
  • Monitor each stage of the process to confirm specifications are met
  • Identify, rectify or report out-of-specification product or process outcomes
  • Maintain the work area according to workplace cleaning and sanitation procedures
  • Maintain workplace records in required format
       
Element: Shut down the marinade injection process
  • Identify and implement the appropriate shutdown procedure
  • Identify and report maintenance requirements
       

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
Confirm materials are available to meet production requirements 
Identify and confirm cleaning and maintenance requirements 
Identify and fit personal protective clothing and equipment as required by workplace safety procedures 
Fit and adjust machine components and related attachments to meet requirements 
Enter processing or operating parameters required for the process 
Check and adjust equipment performance to meet process requirements 
Conduct pre-start checks according to workplace requirements 
Prepare and load marinade to meet production requirements 
Start up and operate the process according to workplace procedures 
Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements 
Monitor each stage of the process to confirm specifications are met 
Identify, rectify or report out-of-specification product or process outcomes 
Maintain the work area according to workplace cleaning and sanitation procedures 
Maintain workplace records in required format 
Identify and implement the appropriate shutdown procedure 
Identify and report maintenance requirements 

Forms

Assessment Cover Sheet

AMPP205 - Operate a poultry marinade injecting process
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

AMPP205 - Operate a poultry marinade injecting process

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: