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

MTMS211B Mapping and Delivery Guide
Manually shape and form product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS211B - Manually shape and form product
Description This unit covers the skills and knowledge required to manually shape and form products into a particular shape.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is suitable for operators preparing boneless ham, bacon, salami, corned beef or any other product that is formed manually into a particular shape. Operators in smallgoods manufacturing and value-adding food services operations would use this unit.
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: Select meat product
  • Meat product to be placed in casing is selected to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements.
       
Element: Fill casings
  • Appropriate casings and filling nozzle (where appropriate) are selected according to workplace requirements and product specifications.
  • Casings are filled to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements.
  • Defective product is identified, removed and reported according to workplace requirements.
       
Element: Operate metal detector
  • Metal detector is operated (where appropriate) to workplace requirements and manufacturer's specifications.
       
Element: Form product
  • Product is shaped and formed according to product specifications, workplace, hygiene and sanitation, QA and customer requirements.
  • A variety of products is shaped and formed to production requirements.
       
Element: Link or twist, clip and net product
  • Product is linked or twisted to meet product specifications.
  • Clipping is performed according to specifications.
  • Product is formed according to specifications.
  • Products are shaped and netted if required by product specifications.
  • Defective products are removed from production and reported 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 and production conditions for the enterprise.

At least two different products must be formed and/or shaped to specification.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

casings, filling and forming equipment and product specifications materials

manufacturer's specifications

workplace environment.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

observation of performance over time

workplace referee report.

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:

correctly fill a range of product lines in terms of:

casing

clips

length

tension

weight

shape and form a range of products to product specifications, workplace, hygiene and sanitation, QA and customer requirements

demonstrate operation, adjustments and actions of filling machine to address faults

operate a metal detector if a detector is included in the operation

identify, remove and rectify faulty product

identify defects in natural casings

clean equipment according to workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as a member of a team

explain filling to required product specifications for a variety of products

apply relevant Occupational Health and Safety (OH&S)and regulatory requirements

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

work at required speed of production

Required knowledge

Knowledge of:

hygiene requirements for forming products

filling to required product specifications for a variety of products

how and why products must be formed and shaped

possible faults in skins and their effect on the product

procedures for dealing with waste product and broken casings

relevant OH&S and regulatory requirements

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 specifications may include:

consistency or firmness

shape

size

thickness

weight.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Casings may be:

synthetic or natural skins.

Clipping may be:

performed manually or semi-automatically

undertaken with or without a metal detector.

Defectsin natural casings may include:

contamination

webbing

whiskers

worm holes.

Equipment may include:

nets

presses

moulds

cages

metal detectors.

Communication skills may include:

asking questions

communication with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

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

use of calculators and computer software packages

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

Explanations may be:

directly related to own work and work area problem-solving

in response to questions to check listening and understanding

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

presented orally or written on proformas.

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.

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
Meat product to be placed in casing is selected to product specifications, hygiene and sanitation, workplace and Quality Assurance (QA) requirements. 
Appropriate casings and filling nozzle (where appropriate) are selected according to workplace requirements and product specifications. 
Casings are filled to consistency required by product specifications, hygiene and sanitation, workplace and QA requirements. 
Defective product is identified, removed and reported according to workplace requirements. 
Metal detector is operated (where appropriate) to workplace requirements and manufacturer's specifications. 
Product is shaped and formed according to product specifications, workplace, hygiene and sanitation, QA and customer requirements. 
A variety of products is shaped and formed to production requirements. 
Product is linked or twisted to meet product specifications. 
Clipping is performed according to specifications. 
Product is formed according to specifications. 
Products are shaped and netted if required by product specifications. 
Defective products are removed from production and reported according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMS211B - Manually shape and form product
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

MTMS211B - Manually shape and form product

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: