Assessor Resource

MTMS305B
Thaw product - air

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to workers in smallgoods plants who have to thaw frozen product using air prior to further processing. It may also be applicable in boning rooms where carton product fails Quality Assurance (QA) requirements and has to be re-worked.

This unit covers the skills and knowledge required to thaw product using air for further processing or re-working.

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

Assessment must occur in the workplace under normal enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz of underpinning knowledge

workplace referee report of performance over time.

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:

thaw product according to workplace and regulatory requirements

maintain control of the flow of product through thawing and despatch to further processing

apply relevant communication and mathematical skills

check and prepare chillers for thawing

work effectively in a range of situations as an individual and as a team member

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

ways of minimising contamination

regulations dealing with the thawing of product

workplace requirements for thawing product including:

OH&S

Standard Operating Procedures (SOPs)

stock rotation

work instructions

sources of contamination and cross-contamination

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.

Product may be thawed by:

chill cabinets

placing in cool room

use of intensive coolers.

Product may include:

beef

game meat

lamb

mutton

pork

veal

other meat species or products.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

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.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds

listening and understanding, speaking clearly and directly

reading and interpreting workplace communication.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

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
Product to be thawed is selected and moved to thawing chillers according to workplace requirements. 
Chillers are checked according to workplace requirements. 
Product is thawed according to work instructions and regulatory requirements. 
Product monitoring and recording is completed according to workplace requirements. 
Thawing is undertaken in accordance with workplace Occupational Health and Safety (OH&S) requirements. 
Potential sources of contamination and cross-contamination are identified and minimised. 
Thawed product is stored and rotated according to workplace and regulatory requirements. 
Product segregation is maintained as required. 
Records are kept according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMS305B - Thaw product - air
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

MTMS305B - Thaw product - air

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: