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Evidence Guide: AMPX427 - Dry age 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

 

AMPX427 - Dry age meat

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

Prepare for dry ageing

  1. Explain the purpose of dry ageing
  2. Describe the optimum dry aged product
  3. Describe the dry ageing process
  4. Explain the difference between dry ageing and wet ageing
  5. Describe the regulatory requirements for storage and processing
Explain the purpose of dry ageing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the optimum dry aged product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the dry ageing process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the difference between dry ageing and wet ageing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the regulatory requirements for storage and processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and assess dry ageing equipment

  1. Prepare dry ageing cabinets and equipment following manufacturers’ guidelines
  2. Explain the temperature, humidity and air-flow requirements for an effective dry ageing process
  3. Check dry ageing cabinets and equipment for faults
  4. Sanitise dry ageing equipment according to workplace requirements
Prepare dry ageing cabinets and equipment following manufacturers’ guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dry ageing cabinets and equipment for faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sanitise dry ageing equipment according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat for dry ageing

  1. Select suitable meat for dry ageing according to workplace, and regulatory
  2. Identify meat with the correct characteristics for dry ageing
Select suitable meat for dry ageing according to workplace, and regulatory

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat with the correct characteristics for dry ageing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat for dry ageing

  1. Prepare meat to workplace, workplace health and safety, QA and regulatory requirements
  2. Identify sub- standard or contaminated product and take corrective action
  3. Correctly place product in dry age cabinets to allow adequate air circulation
  4. Space product according to workplace and manufacturers specifications
Prepare meat to workplace, workplace health and safety, QA and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sub- standard or contaminated product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space product according to workplace and manufacturers specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the dry ageing process

  1. Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements
  2. Monitor and record temperature during dry age process
  3. Perform testing according to regulatory requirements
  4. Monitor dry ageing process regularly and take appropriate corrective action as required
Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and record temperature during dry age process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform testing according to regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare dry aged meat for sale

  1. Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements
  2. Trim meat, fat and bone to workplace requirements
  3. Identify sub- standard or contaminated product and take corrective action
Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat, fat and bone to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sub- standard or contaminated product and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and price dry aged meat

  1. Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product
  2. Calculate sale price to achieve required return according to enterprise targets and goals
  3. Calculate yield of dry aged meat
Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield of dry aged meat

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. 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

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. 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

Range Statement