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

AMPX314 Mapping and Delivery Guide
Handle meat product in cold stores

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX314 - Handle meat product in cold stores
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to handle chilled and/or frozen meat products while in storage after receival, and before despatch.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.
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: Maintain cold store temperature
  • Check temperature of cold store area using workplace instrumentation to ensure compliance with specified temperature for meat storage
  • Identify temperature nonconformances and take corrective action according to workplace requirements
  • Document temperature checks according to workplace policies and procedures and customer specifications
       
Element: Store meat product
  • Locate and prepare area where product is to be stored
  • Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel
  • Ensure products with different temperature requirements are stored appropriately
       
Element: Move meat product safely
  • Check walkways and spaces are clear before moving product
  • Move product safely as specified in workplace safety policies and procedures
  • Wear personal protective equipment appropriate for handling chilled and frozen meat product
       
Element: Report issues with product storage
  • Identify and report any carton, container or label damage to supervisor
  • Identify and report any missing labels or shipping marks to supervisor
  • Document corrective action according to workplace procedures
       
Element: Perform carton repack
  • Remove damaged carton or container and store according to workplace policies and procedures
  • Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately
  • Relabel meat product according to workplace policies and 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
Check temperature of cold store area using workplace instrumentation to ensure compliance with specified temperature for meat storage 
Identify temperature nonconformances and take corrective action according to workplace requirements 
Document temperature checks according to workplace policies and procedures and customer specifications 
Locate and prepare area where product is to be stored 
Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel 
Ensure products with different temperature requirements are stored appropriately 
Check walkways and spaces are clear before moving product 
Move product safely as specified in workplace safety policies and procedures 
Wear personal protective equipment appropriate for handling chilled and frozen meat product 
Identify and report any carton, container or label damage to supervisor 
Identify and report any missing labels or shipping marks to supervisor 
Document corrective action according to workplace procedures 
Remove damaged carton or container and store according to workplace policies and procedures 
Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately 
Relabel meat product according to workplace policies and procedures 

Forms

Assessment Cover Sheet

AMPX314 - Handle 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

AMPX314 - Handle 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: