MTMMP83C - Establish sampling program

MTMMP83C
Establish sampling program

This unit covers the skills and knowledge required to establish a sampling program in a meat processing plant.

Application

This unit is applicable to Quality Assurance (QA) personnel and regulatory officers required to:

establish a sampling plan for testing or monitoring meat and meat products

prepare aseptic samples for testing

report on testing results.

Elements and Performance Criteria

Elements and Performance Criteria
Element		Performance Criteria
1	Establish and implement a valid sampling plan	1.1	Sampling tables from AS 1199.1-2003 and AS 1199.0-2003 are recognised and used.
		1.2	Items and purpose of sampling are determined.
		1.3	Acceptable quality levels are determined in accordance with relevant Australian Standards.
		1.4	Sampling plans are determined.
		1.5	Sampling is conducted according to workplace requirements.
		1.6	Test results are recorded and monitored.
		1.7	Test results are interpreted and reported to relevant personnel.

Required Skills

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Apply mathematical skills to a level required to undertake accurate sampling.

Demonstrate ability to work effectively as an individual and as part of a team.

Demonstrate aseptic sampling techniques (for micro-sample or swabs).

Describe the routine tests performed on meat or meat products in the plant.

Establish a sampling plan according to relevant Australian Standards.

Identify and apply relevant OH&S, regulatory and workplace requirements.

Identify and explain the requirements of relevant Australian Standards.

Outline the preparation and analysis of specimens or samples.

Record sampling information accurately to meet workplace and regulatory requirements.

Report test results promptly to relevant personnel.

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

Use relevant communication skills.

Utilise available workplace technology to establish, record and monitor sampling program data.

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this 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 has to be demonstrated using the current Australian Standard and implementing an approved workplace procedure.
Context of and specific resources for assessment	Assessment must involve a demonstration of skills at a meat processing plant or related work situation.
Method of assessment	Recommended methods of assessment are: assignment quiz of underpinning knowledge simulation verified work log or diary workplace demonstration of competency for the assessor workplace project 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, 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	Resource materials available from MINTRAC, telephone 1800 817 462.

Range Statement

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Sampling plans may include:	a range of sampling points a range of tests and procedures different products or materials test methods or procedures which may be developed to meet enterprise and/or regulatory or certification requirements.
Sampling may include:	selecting carcases to visually inspect selecting carcases, meat or food contact surfaces to take micro-swabs selecting cartons to visually inspect.
Reports may:	be presented orally or in writing in standard formats be recorded and stored electronically or manually contain complex information from several sources include mathematical information include technical, mathematical and workplace language.
Mathematical information and operations may relate to:	deviations, norms, variations, acceptable limits and tolerances digital or analogue controls, dials, measures frequency test results and readings, monitoring data.
OH&S requirements may include:	enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coat and apron ear plugs or muffs eye and facial protection head-wear lifting assistance mesh apron 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, codes of practice etc.
Regulatory requirements may include:	Export Control Act hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state regulations regarding meat processing
Workplace requirements may include:	enterprise-specific procedures OH&S requirements QA requirements standard operating procedures the ability to perform the task to production requirements work instructions.
Enterprise recording systems may be electronic or manual.
Communication skills may include:	applying numeracy skills to workplace requirements being appropriately assertive empathising establishing/using networks interpreting the needs of internal/external customers listening and understanding negotiating responsively persuading effectively reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to audience needs

Sectors

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of Employability Skills. The Employability Skills Summary of the qualification in which this unit of competency is packaged will assist in identifying Employability Skill requirements.