Assessor Resource

MTMS308A
Batch meat

Assessment tool

Version 1.0
Issue Date: May 2024


A skilled smallgoods operator would batch meat already sorted to specification, in readiness for further processing.

This unit covers the skills and knowledge required to batch meat products to specification in a meat establishment.

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 production conditions.

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended method of assessment include:

workplace demonstration

quiz

question and answer

observation 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:

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

apply relevant OH&S, workplace and regulatory requirements

Required knowledge

Knowledge of:

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant OH&S, workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

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.

Types of meat may include:

beef

grain-fed or grass-fed beef

lamb

mutton

pork

veal

other approved species.

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.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

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.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

relevant Australian Standards

relevant regulations.

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.

Mathematical skills may include:

collection

estimation

calculation and interpretation of product formulation and specifications

monitoring, adjusting and calibrating equipment

stock control and usage.

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
Sorted meat is selected by type according to product and customer specifications. 
Sorted meat is selected according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements. 
Correct meat, by-product and stock are selected according to the formulation specification and workplace requirements. 
Scales are calibrated in accordance with product specifications and workplace requirements. 
Meat is placed in appropriate containers and is weighed according to production specifications. 
Meat is batched according to workplace hygiene requirements. 
Meat is stored in accordance with workplace, OH&S, and hygiene and sanitation requirements. 
Usage of meat is recorded in accordance with workplace and regulatory requirements. 

Forms

Assessment Cover Sheet

MTMS308A - Batch meat
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

MTMS308A - Batch meat

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: