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Unit of competency details

AMPR203 - Select, weigh and package meat for sale (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMR203C - Select, weigh and package meat for sale 30/Nov/2015

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 01/Dec/2015

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  29/Apr/2016 
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Unit of competency

Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

Application

This unit describes the skills and knowledge required to select, weigh and package meat for sale.

This unit is applicable to workers in boning rooms and meat retailing establishments.

All training must be conducted in accordance with Australian meat industry standards and regulations.

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.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Select requested products

1.1 Requested meat product is recognised

1.2 Select meat product according to workplace and customer requirements

2. Weigh selected products

2.1 Weigh products according to regulatory, workplace and customer requirements

2.2 Weigh and price products accurately

2.3 Confirm sale price with customer

2.4 Prepare meat orders according to customer's recorded requirements

2.5 Prepare special, standing or repeat orders according to customer specifications

3. Wrap and pack sales items

3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

3.2 Operate wrapping equipment 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

MTMR203C Select, weigh and package meat for sale

E

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

AMPv1.0

Initial release

Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

  • identify meat products
  • identify the most appropriate packaging for products
  • prepare meat order to customer requirements
  • identify sub-standard products and take required action
  • weigh items correctly following regulatory requirements
  • over wrap meat items according to weather conditions and customer requirements
  • use wrapping materials appropriately
  • price items accurately according to displayed price
  • use, read and interpret scales, calculators, cash registers
  • explain regulatory requirements related to weighing products
  • work with team members
  • apply relevant workplace health and safety and regulatory requirements
  • record mathematical information accurately
  • report equipment faults, either verbally or in writing according to workplace requirements
  • seek advice from colleagues when working with new products or equipment
  • use relevant communication skills

Knowledge Evidence

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

  • regulatory requirements related to weighing products
  • the effects of poor wrapping techniques on meat quality
  • relevant workplace health and safety and regulatory requirements

Assessment Conditions

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

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

The following three forms of assessment must be used:

  • quiz of underpinning knowledge
  • demonstration in the workplace or simulated environment
  • workplace referee or third-party report of performance over time

Assessors must satisfy 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

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