Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMCOR203B Mapping and Delivery Guide
Comply with Quality Assurance and HACCP requirements
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | MTMCOR203B - Comply with Quality Assurance and HACCP requirements |
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Description | This unit covers the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesale and meat retail operations. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify hazards and control points |
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Element: Identify elements of the Quality Assurance (QA) system |
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Element: Follow requirements of a HACCP=based QA system |
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Element: Identify quality control practices in a HACCP-based QA system |
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Element: Inspect own work |
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