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

AMPX427 Mapping and Delivery Guide
Dry age meat

Version 1.0
Issue Date: June 2024


Qualification -
Unit of Competency AMPX427 - Dry age meat
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to dry age meat.This unit is applicable to meat retailing. This unit should be delivered and assessed using appropriate dry ageing equipment and controlled environments.All relevant food safety regulations must be followed when delivering and assessing this unit.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

The following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.
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 for dry ageing
  • Explain the purpose of dry ageing
  • Describe the optimum dry aged product
  • Describe the dry ageing process
  • Explain the difference between dry ageing and wet ageing
  • Describe the regulatory requirements for storage and processing
       
Element: Prepare and assess dry ageing equipment
  • Prepare dry ageing cabinets and equipment following manufacturers’ guidelines
  • Explain the temperature, humidity and air-flow requirements for an effective dry ageing process
  • Check dry ageing cabinets and equipment for faults
  • Sanitise dry ageing equipment according to workplace requirements
       
Element: Select meat for dry ageing
  • Select suitable meat for dry ageing according to workplace, and regulatory
  • Identify meat with the correct characteristics for dry ageing
       
Element: Prepare meat for dry ageing
  • Prepare meat to workplace, workplace health and safety, QA and regulatory requirements
  • Identify sub- standard or contaminated product and take corrective action
  • Correctly place product in dry age cabinets to allow adequate air circulation
  • Space product according to workplace and manufacturers specifications
       
Element: Monitor the dry ageing process
  • Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements
  • Monitor and record temperature during dry age process
  • Perform testing according to regulatory requirements
  • Monitor dry ageing process regularly and take appropriate corrective action as required
       
Element: Prepare dry aged meat for sale
  • Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements
  • Trim meat, fat and bone to workplace requirements
  • Identify sub- standard or contaminated product and take corrective action
       
Element: Cost and price dry aged meat
  • Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product
  • Calculate sale price to achieve required return according to enterprise targets and goals
  • Calculate yield of dry aged meat
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for dry ageing

1.1 Explain the purpose of dry ageing

1.2 Describe the optimum dry aged product

1.3 Describe the dry ageing process

1.4 Explain the difference between dry ageing and wet ageing

1.5 Describe the regulatory requirements for storage and processing

2. Prepare and assess dry ageing equipment

2.1 Prepare dry ageing cabinets and equipment following manufacturers’ guidelines

2.2 Explain the temperature, humidity and air-flow requirements for an effective dry ageing process

2.3 Check dry ageing cabinets and equipment for faults

2.4 Sanitise dry ageing equipment according to workplace requirements

3. Select meat for dry ageing

3.1 Select suitable meat for dry ageing according to workplace, and regulatory

3.2 Identify meat with the correct characteristics for dry ageing

4. Prepare meat for dry ageing

4.1 Prepare meat to workplace, workplace health and safety, QA and regulatory requirements

4.2 Identify sub- standard or contaminated product and take corrective action

4.3 Correctly place product in dry age cabinets to allow adequate air circulation

4.4 Space product according to workplace and manufacturers specifications

5. Monitor the dry ageing process

5.1 Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements

5.2 Monitor and record temperature during dry age process

5.3 Perform testing according to regulatory requirements

5.4 Monitor dry ageing process regularly and take appropriate corrective action as required

6. Prepare dry aged meat for sale

6.1 Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements

6.2 Trim meat, fat and bone to workplace requirements

6.3 Identify sub- standard or contaminated product and take corrective action

7. Cost and price dry aged meat

7.1 Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product

7.2 Calculate sale price to achieve required return according to enterprise targets and goals

7.3 Calculate yield of dry aged meat

The candidate must undertake the entire process of dry ageing in a registered meat retail premises or simulated environment using appropriate dry ageing cabinets and equipment that meet all relevant regulatory requirements.

The candidate must:

check, prepare and sanitise dry ageing cabinets and equipment prior to use

select, weigh and prepare suitable meat for dry ageing to workplace requirements

follow workplace health and safety, regulatory and for dry ageing meat

demonstrate familiarity with regulatory requirements related to dry ageing meat products

identify sub- standard or contaminated product throughout the entire dry ageing process and take corrective action

hang/store meat for dry ageing appropriately

monitor and record temperatures throughout the dry ageing process

undertake testing according to regulatory requirements

store dry-aged meat according to regulatory requirements

follow manufacturers’, workplace health and safety and hygiene and sanitation requirements for the use of machines and equipment used in the dry ageing process

prepare dry aged meat for retail sale including:

boning carcase or primal

trimming fat

trimming dried surfaces

slicing

identify the contamination risk associated with dry aged meat and take appropriate control measures

calculate yield of dry aged meat

cost and price dry aged meat

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

food safety and hygiene relevant to dry ageing of meat

purpose of dry ageing

difference between dry ageing and wet ageing processes

cleaning and sanitation procedures for dry ageing cabinets and equipment

possible effects on health of inadequate dry ageing processes

possible effects of temperature fluctuations, humidity levels and air circulation on product

workplace health and safety, regulatory and quality assurance requirements for dry ageing meat

characteristics of meat that are suitable for dry ageing

the effects of enzymes during dry ageing on meat proteins and connective tissue

correct temperature and storage conditions for dry ageing meat

cross contamination risks and controls

workplace and regulatory requirements for recording information during the dry age process

mathematical skills relevant to the task

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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for dry ageing

1.1 Explain the purpose of dry ageing

1.2 Describe the optimum dry aged product

1.3 Describe the dry ageing process

1.4 Explain the difference between dry ageing and wet ageing

1.5 Describe the regulatory requirements for storage and processing

2. Prepare and assess dry ageing equipment

2.1 Prepare dry ageing cabinets and equipment following manufacturers’ guidelines

2.2 Explain the temperature, humidity and air-flow requirements for an effective dry ageing process

2.3 Check dry ageing cabinets and equipment for faults

2.4 Sanitise dry ageing equipment according to workplace requirements

3. Select meat for dry ageing

3.1 Select suitable meat for dry ageing according to workplace, and regulatory

3.2 Identify meat with the correct characteristics for dry ageing

4. Prepare meat for dry ageing

4.1 Prepare meat to workplace, workplace health and safety, QA and regulatory requirements

4.2 Identify sub- standard or contaminated product and take corrective action

4.3 Correctly place product in dry age cabinets to allow adequate air circulation

4.4 Space product according to workplace and manufacturers specifications

5. Monitor the dry ageing process

5.1 Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements

5.2 Monitor and record temperature during dry age process

5.3 Perform testing according to regulatory requirements

5.4 Monitor dry ageing process regularly and take appropriate corrective action as required

6. Prepare dry aged meat for sale

6.1 Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements

6.2 Trim meat, fat and bone to workplace requirements

6.3 Identify sub- standard or contaminated product and take corrective action

7. Cost and price dry aged meat

7.1 Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product

7.2 Calculate sale price to achieve required return according to enterprise targets and goals

7.3 Calculate yield of dry aged meat

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
Explain the purpose of dry ageing 
Describe the optimum dry aged product 
Describe the dry ageing process 
Explain the difference between dry ageing and wet ageing 
Describe the regulatory requirements for storage and processing 
Prepare dry ageing cabinets and equipment following manufacturers’ guidelines 
Explain the temperature, humidity and air-flow requirements for an effective dry ageing process 
Check dry ageing cabinets and equipment for faults 
Sanitise dry ageing equipment according to workplace requirements 
Select suitable meat for dry ageing according to workplace, and regulatory 
Identify meat with the correct characteristics for dry ageing 
Prepare meat to workplace, workplace health and safety, QA and regulatory requirements 
Identify sub- standard or contaminated product and take corrective action 
Correctly place product in dry age cabinets to allow adequate air circulation 
Space product according to workplace and manufacturers specifications 
Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements 
Monitor and record temperature during dry age process 
Perform testing according to regulatory requirements 
Monitor dry ageing process regularly and take appropriate corrective action as required 
Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements 
Trim meat, fat and bone to workplace requirements 
Identify sub- standard or contaminated product and take corrective action 
Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product 
Calculate sale price to achieve required return according to enterprise targets and goals 
Calculate yield of dry aged meat 

Forms

Assessment Cover Sheet

AMPX427 - Dry age meat
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

AMPX427 - Dry age meat

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: