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

AMPX315 Mapping and Delivery Guide
Follow hygiene, sanitation and quality requirements when handling meat product in cold stores

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX315 - Follow hygiene, sanitation and quality requirements when handling meat product in cold stores
Description
Employability Skills
Learning Outcomes and Application 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.
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: Follow workplace procedures for hygiene and sanitation
  • 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
       
Element: Receive and store product
  • 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
       
Element: Despatch product
  • Check transport vehicle according to workplace requirements
  • Move product to transport vehicles hygienically
  • Move products safely
       
Element: Maintain accurate records
  • 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
       

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
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 

Forms

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: