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Evidence Guide: MTMP3076B - Perform boning room Meat Hygiene Assessment

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

MTMP3076B - Perform boning room Meat Hygiene Assessment

What evidence can you provide to prove your understanding of each of the following citeria?

Inspect samples of carton meat for defects

  1. Samples of product are taken from each line of product according to a pre-determined sampling plan.
  2. Sample is inspected for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program.
  3. Defects are reported in accordance with workplace requirements.
Samples of product are taken from each line of product according to a pre-determined sampling plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sample is inspected for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects are reported in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess samples against pre-determined defect tolerances

  1. Levels of defects are assessed against established tolerances.
  2. Samples outside tolerance are reported to supervisor and corrective action is taken.
  3. Sampling program is adhered to and results are recorded according to workplace requirements.
  4. Sampling area is kept clean and neat to avoid contamination between samples.
  5. Dropped meat procedures are identified and followed according to workplace requirements.
Levels of defects are assessed against established tolerances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Samples outside tolerance are reported to supervisor and corrective action is taken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sampling program is adhered to and results are recorded according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sampling area is kept clean and neat to avoid contamination between samples.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dropped meat procedures are identified and followed according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 while complying with:

Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations

company procedures.

Context of, and specific resources for assessment

Assessment must take place in a meat processing plant under real working conditions.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

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.

Required Skills and Knowledge

Required skills

Ability to:

inspect, identify and record defects

identify defects and explain the relevant critical limits and specifications

interpret information including details of out of tolerance samples

take corrective action if defect tolerances are exceeded

follow re-inspection procedures to workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

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

Required knowledge

Knowledge of:

defect tolerance

procedures for reporting defects and samples outside tolerance

sampling program and consequence of not following procedures

relevant Occupational Health and Safety (OH&S)requirements

Range Statement

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.

Carton meat may include:

meat cuts and

offal.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

federal, state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

interpreting needs of internal or external customers

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

using negotiation or persuasion skills

working with diverse individuals and groups

writing to audience needs.

Mathematical skills may:

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

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

involve use of calculators and computer software packages

include operations involving percentages, comparisons and variations

require reading and interpreting analogue and digital measures (e.g. clocks, scales, pressured gauges, thermometers, cash registers)

relate to own work and work area problem-solving

involve routine estimations and calculations using a range of specified formula and procedures.

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

mesh aprons

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.