Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMR109B Mapping and Delivery Guide
Monitor meat temperature from receival to sale

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR109B - Monitor meat temperature from receival to sale
Description This unit covers the skills and knowledge required to monitor temperatures of meat product from the receival area to the display cabinet in a meat retail outlet.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application The unit is applicable to meat retail operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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
Elements of Competency Performance Criteria              
Element: Monitor temperature of meat product in receival area
  • Temperature of received meat product is checked and recorded in line with workplace requirements.
  • Supervisor is notified when meat product is delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements.
       
Element: Monitor temperature of cool room
  • Temperature of cool room is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
  • Supervisor is notified when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
       
Element: Monitor display cabinet temperature
  • Temperature of display cabinet is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
  • Supervisor is notified when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
       
Element: Monitor temperature of meat product while moving between refrigerated storage locations
  • Temperature of meat product is monitored while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements.
  • Meat product is returned to refrigerated storage quickly and efficiently according to workplace requirements.
       


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 under typical operating conditions within the parameters of role and responsibilities.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Resources may include:

freezer, cool room and refrigerated display cabinet

thermometers

digital or analogue equipment

work instructions.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

simulation

workplace demonstration

workplace referee or third-party 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, assignment, 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:

measure temperature of meat product and storage areas, including:

receival area

cool room

display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply Occupational Health and Safety (OH&S) requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

Required knowledge

Knowledge of:

suitable temperature range for meat product stored in warehouse chillers, transportation, cool rooms and display cabinets

effect of incorrect storage temperatures on meat products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

OH&S requirements for working in refrigerated areas

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.

Monitoring temperatures may include:

reading temperatures

recording temperatures

reporting unacceptable temperatures, either verbally or in writing

using measuring equipment, such as thermometers and other measuring equipment, which may be digital or analogue

using mathematical skills appropriate to the task.

Workplace requirements may include:

enterprise-specific procedures

using measuring equipment

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

storage times and temperatures

performing task to production requirements

work instructions.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

relevant Australian standards.

Storage may include:

chiller

commercial freezer

cool room

display cabinet

personal refrigerator and freezer

refrigerated vehicle.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE), which may include:

clothing for refrigerated environment

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.

Explanations may:

be presented orally or in writing using standard formats

include information from several sources

be presented in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use a range of communications technology and media

use workplace, mathematical and technical language.

Communication may include:

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

interacting with colleagues, superiors, customers, clients and external parties

empathising with customers and work colleagues

interpreting the needs of internal and external customers

listening and understanding, and speaking clearly and directly

reading and interpreting workplace-related documentation

the use of negotiation, persuasion and assertiveness skills

own work area and the wider work area

sharing of information

writing to audience needs.

Mathematicalskills may include:

accurate recording of temperature, time, volume, weight and quantity, in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.

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
Temperature of received meat product is checked and recorded in line with workplace requirements. 
Supervisor is notified when meat product is delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements. 
Temperature of cool room is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements. 
Supervisor is notified when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements. 
Temperature of display cabinet is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements. 
Supervisor is notified when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements. 
Temperature of meat product is monitored while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements. 
Meat product is returned to refrigerated storage quickly and efficiently according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMR109B - Monitor meat temperature from receival to sale
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

MTMR109B - Monitor meat temperature from receival to sale

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: