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Evidence Guide: AMPS307 - Sort meat

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPS307 - Sort meat

What evidence can you provide to prove your understanding of each of the following citeria?

Sort products

  1. Correctly select products by specification according to customer and workplace requirements
  2. Identify and deal with contaminated products according to workplace and hygiene requirements
  3. Sort products by specification according to workplace requirements
Correctly select products by specification according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and deal with contaminated products according to workplace and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort products by specification according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Classify products

  1. Accurately measure products to specification according to workplace requirements
  2. Describe products to specification according to workplace requirements
Accurately measure products to specification according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe products to specification according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Sort products

1.1 Correctly select products by specification according to customer and workplace requirements

1.2 Identify and deal with contaminated products according to workplace and hygiene requirements

1.3 Sort products by specification according to workplace requirements

2. Classify products

1.1 Accurately measure products to specification according to workplace requirements

1.2 Describe products to specification according to workplace requirements

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Sort products

1.1 Correctly select products by specification according to customer and workplace requirements

1.2 Identify and deal with contaminated products according to workplace and hygiene requirements

1.3 Sort products by specification according to workplace requirements

2. Classify products

1.1 Accurately measure products to specification according to workplace requirements

1.2 Describe products to specification according to workplace requirements

Candidates must select and sort meat products to specification in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

identify a range of meat cuts related to sorting meat

consistently sort and classify meat products to:

customer requirements

hygiene and sanitation requirements

quality requirements

workplace health and safety requirements

workplace requirements

explain and demonstrate methods of accurately measuring and describing products to specification

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

hygiene requirements for sorting meat

likely contaminants

regulatory requirements

workplace requirements for sorting meat

Range Statement