Unit of competency details
AMPA2155 - Skin slinks (Release 1)
Summary
Usage recommendation:
Deleted
The
Deleted
usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your
training regulator.
Releases:
| 1 1 (this release) |
04/Aug/2016 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110105 | Butchery | 17/Nov/2016 | |
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Unit of competency
Modification History
|
Release
|
TP Version
|
Comment
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|
1
|
AMPv2.0
|
Initial release
|
Application
This unit describes the skills and knowledge required to skin slinks.
This unit is applicable to workers required to skin slinks as part of a slink processing operation.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Pre-requisite Unit
AMPX209 Sharpen knives
Unit Sector
Elements and Performance Criteria
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Element
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Performance criteria
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|
Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Skin slink
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1.1 Skin slink according to the work instructions
1.2 Skin slink safely fulfilling workplace health and safety requirements
1.3 Remove skins using correct cutting lines
1.4 Despatch slink skins or store according to workplace requirements
|
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
Equivalent to MTMP2178B Skin slinks.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
Assessment requirements
Modification History
|
Release
|
TP Version
|
Comment
|
|
1
|
AMPv2.0
|
Initial release
|
Performance Evidence
The candidate must skin slinks.
The candidate must:
- remove skin according to workplace health and safety requirements and work instructions
- maintain a sharp knife
- apply relevant regulatory requirements
- store skins according to workplace requirements
Knowledge Evidence
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
- workplace health and safety requirements for skinning slinks
- storage requirements for slink skins
- cutting lines and Quality Assurance (QA) requirements for slink skins
- work instructions for skinning slinks
- relevant regulatory requirements
- workplace health and safety hazards associated with skinning slinks
Assessment Conditions
Assessment should be conducted in a meat processing plant.
Competency that meets workplace requirements must be demonstrated at normal chain speed.
As a minimum, 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.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
