Assessor Resource

MTMS218B
Measure and calculate routine workplace data

Assessment tool

Version 1.0
Issue Date: May 2024


Skills to measure and calculate statistical data are used widely throughout the retail, smallgoods and processing sectors of the meat industry, for example:

measuring and calculating production statistics

recording production statistics

calculating consumption and replacement requirements of gloves, caps and other safety equipment

estimating or measuring quantities of ingredients.

This unit covers the skills and knowledge required to calculate and record workplace measurements commonly used in the meat industry and includes the use of measuring instruments.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

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 over time and under typical operating and production conditions for the enterprise.

Context of, and specific resources for assessment

Resources may include:

a real or simulated work environment

calculators as required

conversion tables where required

measuring instrumentation

relevant documentation, such as:

manufacturer's instructions

operations manuals

regulatory requirements

work procedures, including advice on safe work practices, food safety and environmental requirements

workplace policies and procedures

relevant equipment and materials

work tasks requiring estimation and calculation

workplace forms, documents, charts and graphs used for recording data.

Method of assessment

Recommended methods of assessment include:

demonstration - explanation

observation of performance over time

simulation.

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:

identify routine faults in measuring instruments

achieve consistent levels of accuracy

interpret mathematical symbols and diagrams

explain the purpose of graphs or charts

source and apply new ideas and techniques to address unfamiliar situations or resolve problems

explain the relationship between different measurement scales

apply relevant Occupational Health and Safety (OH&S), workplace and regulatory requirements whenever undertaking numeracy tasks in a meat industry environment

present mathematical data for use in the workplace

select, operate and explain the purpose of measuring instruments

use and apply the principles and units of measurement

use estimation processes

use numeracy skills and mathematical concepts to solve workplace problems

use relevant communication skills

verify calculations

Required knowledge

Knowledge of:

purpose of graphs or charts

relationship between different measurement scales

relevant OH&S, workplace and regulatory requirements

principles and units of measurement

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.

Measuring instruments may include:

gauges

measuring jugs, cups and spoons

meters

scales

vernier callipers.

Mathematical processes must include:

addition

division

multiplication

subtraction.

Product characteristics may include:

length

temperature

volume

weight.

Calculations may be made manually or by calculator, and may include:

percentages

proportions

ratios

results using decimals, simple fractions and whole numbers.

Performance measures include:

percentage

proportion

ratio.

Records may:

be recorded manually

be computer based

be in print form

in an electronic system

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

licensing requirements

relevant regulations

state and territory regulations regarding meat processing.

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

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 ethical standards, values and obligations

enterprise-specific procedures, policies and plans

hygiene and sanitation requirements

industrial awards and agreements

Standard Operating Procedures (SOPs)

work instructions.

Mathematical concepts may include:

faster or slower

heavier or lighter

hotter or colder

shorter or longer.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

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
Measuring instruments are selected and used to measure common workplace units. 
Faults with measuring instruments are identified and reported according to standard procedures. 
Basic mathematical processes are used to calculate routine workplace measures of product characteristics. 
Calculations are verified by using estimating techniques. 
Percentages, ratios and proportions are calculated to derive information about workplace requirements and performance. 
Deviations in performance are identified and measured to determine the extent of variations. 
Results are recorded on standard graphs or charts. 
Errors in recording information on charts are identified and rectified. 
Graphs or charts are interpreted to identify trends and variations. 

Forms

Assessment Cover Sheet

MTMS218B - Measure and calculate routine workplace data
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMS218B - Measure and calculate routine workplace data

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: