MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
Assessor Resource
MTMPS414B Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
Assessment tool
Version 1.0 Issue Date: June 2024
This unit is applicable to personnel responsible for the outcomes of the production processes of UCFM in a smallgoods processing operation.
This unit covers the skills and knowledge required to understand and manage the production processes of Uncooked Comminuted Fermented Meat (UCFM).
This unit relates to the Australia New Zealand Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, Clause 3 Food handling - skills and knowledge, which states:
'A food business must ensure that persons undertaking or supervising food handling operations have:
(a) skills in food safety and food hygiene matters; and
(b) knowledge of food safety and food hygiene matters,
commensurate with their work activities.' (Page 3)
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
MTMCOR202A
Apply hygiene and sanitation practices
MTMCOR404A
Facilitate hygiene and sanitation performance
Employability Skills
This unit contains employability skills.
Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, with an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include
relevant documentation such as:
manufacturer's instructions and operation manuals
regulatory requirements
workplace policy and procedures
workplace environment.
Method of assessment
Recommended methods of assessment include:
assignment focusing on understanding and application of principles and theory to workplace operations
third-party referee report of sustained performance at appropriate level of authority and responsibility
workplace project with a focus on enterprise environment and conditions.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Required skills
Ability to:
apply relevant communication and mathematical skills
maintain currency of knowledge and techniques through informal learning, regular professional development and personal research such as by using the web, industry journals, circulars from regulators and industry workshops
work effectively as an individual and as a team member
demonstrate initiative and creativity in proposing solutions and contributing to the development of appropriate actions to resolve problems
identify and apply relevant Occupational Health and Safety (OH&S) and workplace requirements
monitor production of UCFM to ensure compliance with workplace and regulatory requirements
provide relevant information to work colleagues to facilitate understanding of, and compliance with the Australian Standards and associated regulations
take action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology
use technology to access information, prepare reports, and to access and prepare relevant data
Required knowledge
Knowledge of:
process involved in manufacturing UCFM
purpose of fermentation
raw materials storage and selection
fermentation control criteria for pH
fermentation speed control
purpose of maturation and drying
maturation and drying speed control
impact of the raw material on product quality and food safety
water activity as a release criteria
microbiological criteria in UCFM production and microbiological limits of UCFM, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes
physical hazards for UCFM products
role of starter culture
storage and handling requirements for starter culture
product handling and release criteria
impact of critical limits in a HACCP program for UCFM production
procedures required to ensure the product is fit for human consumption and meets regulatory, food safety and quality requirements
implementation of the HACCP plan for the production of UCFM products
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
UCFM products may include
caccitora
chorizo
csabai
landjaeger
Lebanon Bologne
mettwurst
polnische
salami
some cabanossi
summer sausage
Teewurst, and others.
Micro-organisms may include:
bacteria
mould
virus
yeast.
Major threats may include:
bacteria
relevant yeast or moulds.
Common sources of chemical hazards/contamination may include:
agricultural residue
cleaning
veterinarian chemical residues.
Regulatory requirements may include:
Export Control Act
Export Meat Orders (EMOs)
hygiene and sanitation requirements
importing country requirements where appropriate
relevant domestic requirements
relevant regulations and Australian Standards
AS 4696:2007 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption
federal, state and territory regulations regarding meat processing.
Equipment may include:
blenders
choppers
cooking utensils
dryers
fermentation environment
injectors
knives
machine or vat
mixers
pressure cookers
sausage machine
silent or bowl cutter
smokehouse
tables, conveyors, platforms
tumblers.
Ingredients may include:
additives
binders
by-products and other relevant materials
fats
meats
Nitrate
Nitrite
spices
starter cultures
water.
Recording and monitoring systems may be:
electronic
manual.
Communicationskills may include:
communicating with people from a range of cultural, social and ethnic backgrounds
preparing oral or written reports which include information from a range of sources
reading and interpreting workplace documentation, such as audit reports, monitoring data, specifications and status reports
speaking clearly and directly
listening and understanding
preparing documentation for a specified audience
using negotiation and persuasion skills, and being appropriately assertive
using technical workplace and mathematical language and data
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights
measurement and interpretation in relation to time, temperature, moisture humidity, ratios, percentages, weight, mass, volume.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice
Yes
No
Comments/feedback
Types of micro-organisms are identified.
Majorthreats to UCFM products are identified.
Types of bacteria causing food poisoning and spoilage are identified.
Effects of bacterial contamination for food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.
Sources of bacterial contamination are identified.
Growth characteristics and requirements of bacteria are identified.
Chemical hazards which may affect UCFM products are identified.
Common sources of chemical hazards/contamination are identified.
Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained.
Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained.
Physical hazards which may affect meat are explained.
Common sources of physical hazards and/or contamination are identified.
Control methods to prevent contamination are explained.
Effects or impact of physical hazards on meat are explained.
Range of UCFM products is identified and explained.
Processing techniques involved in production of UCFM are identified and explained.
Hygiene and food safety hazards associated with the production of UCFM products are identified and explained.
Regulatory requirements associated with the production of UCFM products are identified and explained.
Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions.
Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored.
Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture).
Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.
Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety.
Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications.
Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines.
Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements.
Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines.
Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements.
Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified.
Control methods to prevent microbiological contamination are explained and implemented.
Critical limits for CCPs are identified and monitoring processes are implemented.
Validation requirements for critical limits of HACCP programs are described.
Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled.
Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.
All documents and records required for the system are kept available, up-to-date and in use.
Forms
Assessment Cover Sheet
MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
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Assessment Record Sheet
MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
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