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Unit of competency details

AMPA2063 - Measure fat (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMP2064C - Measure fatThis unit is equivalent to MTMP2064C Measure fat. 03/Aug/2016

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 04/Aug/2016

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110105 Butchery 

Classification history

SchemeCodeClassification valueStart dateEnd date
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

1

AMPv2.0

Initial release

Application

This unit describes the skills and knowledge required to measure fat for the purposes of carcase grading.

This unit is applicable to workers in a registered meat processing premises such as an abattoir, boning room or game meat processing establishment.

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

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Conduct pre-operation check

1.1 Check fat measuring equipment according to workplace requirements to ensure it is in good working order

1.2 Calibrate equipment before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate

1.3 Check instruments regularly for wear at the start of each shift

2. Identify lots requiring fat measurement

2.1 Locate lots requiring measurement according to workplace requirements to determine the value, market destination and yield of meat

2.2 Assess possible damage to the measurement site and take appropriate action to ensure accuracy of measurement according to workplace requirements

3. Measure the fat

3.1 Take fat measurements according to workplace and species requirements

3.2 Cancel and promptly rectify incorrect measurements to prevent the transmission of incorrect measurements to the recording system

4. Record the fat measurement

4.1 Compare fat measurement with visual assessment of fat depth

4.2 Rerecord fat measurement 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

This unit is equivalent to MTMP2064C Measure fat.

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 measure fat for the purposes of carcase grading.

The candidate must:

  • measure fat according to workplace requirements
  • check and maintain equipment in accordance with work instructions
  • observe relevant workplace health and safety requirements
  • report equipment faults to supervisor
  • read, record and report measurement information
  • use communication skills relevant to work instructions

Knowledge Evidence

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

  • purpose of fat measurements and regulatory requirements
  • relevant workplace health and safety requirements
  • sites for possible damage including hide stripper, air knife, bruising, excessive trim, wavy finish and soft siding, and appropriate actions to ensure incorrect measurements are not recorded
  • possible causes of error in measurement such as contact plate not flat, blunt blade, bent blade, wrong site, dirty light diode and incorrect measuring action

Assessment Conditions

Assessment must be conducted in a registered operating meat processing plant.

Competency must be demonstrated while complying with a set standard for fat measurement such as AUS-MEAT.

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

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