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

MTMS207C Mapping and Delivery Guide
Operate bar and coder systems

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS207C - Operate bar and coder systems
Description This unit covers the skills and knowledge required to operate a bar and coder system.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is suitable for operators, labourers, counter hands in all sectors of the meat industry where bar and coding systems are used to identify product and facilitate trace-back.
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: Start-up and shut-down coding system
  • Coding system is started-up and shut-down to workplace, Occupational Health and Safety (OH&S), regulatory and hygiene requirements.
       
Element: Change dates and fonts on bar and date coders
  • Dates and fonts on bar and date coders are changed according to workplace requirements.
       
Element: Perform routine maintenance on the coding system
  • Routine maintenance is performed on the coding system according to manufacturer's specifications and workplace, OH&S and hygiene requirements.
       
Element: Enter or change product details
  • Product details are entered or changed according to workplace requirements.
       
Element: Fix printing problems
  • Printing problems are fixed 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 over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources include:

bar and coder system

labels

manufacturer's requirements

printer and accessories

workplace environment

workplace procedures.

Method of assessment

Recommended methods 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, 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:

use bar and coder system on a variety of products

change dates on the coders

demonstrate the correct procedures for manually entering new product details into the product coding system

demonstrate the correct maintenance procedures for bar and coder system components

demonstrate the correct procedures for fixing common printing problems

apply communication and mathematical skills appropriate to the task

work effectively as an individual and as a member of a team, including with diverse individuals and groups

explain the common causes of printing problems

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

Required knowledge

Knowledge of:

functions performed by solvent and water in the printing process

safety procedures for handling solvents

start-up procedures for the coding system

common causes of printing problems

correct procedures for fixing common printing problems

use-by date or packed-on date for a range of products and the importance of these dates

components of the coding system and explain their maintenance requirements

correct procedures for re-booting the computer system

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Hygiene requirements may include

relevant government regulations

workplace requirements.

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.

Mathematical skills and tasks relate to own work and work area problem-solving and may include:

accurate recording of time, date, weight and quantity in standard formats and proformas

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

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

demonstrate understanding as a result of listening and observing

include information from several sources.

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
Coding system is started-up and shut-down to workplace, Occupational Health and Safety (OH&S), regulatory and hygiene requirements. 
Dates and fonts on bar and date coders are changed according to workplace requirements. 
Routine maintenance is performed on the coding system according to manufacturer's specifications and workplace, OH&S and hygiene requirements. 
Product details are entered or changed according to workplace requirements. 
Printing problems are fixed according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMS207C - Operate bar and coder systems
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

MTMS207C - Operate bar and coder systems

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: