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Evidence Guide: MTMS215B - Rotate meat product

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

 

MTMS215B - Rotate meat product

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

Store meat product

  1. Meat product is stored at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements.
  2. Meat product storage times and shelf life are documented for each meat product according to regulatory requirements.
  3. Meat product is checked to ensure it is labelled in accordance with workplace and regulatory requirements.
Meat product is stored at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product storage times and shelf life are documented for each meat product according to regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is checked to ensure it is labelled in accordance with workplace and regulatory requirements.

Completed
Date:

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Rotate stored meat product

  1. Meat product is selected for rotation according to label documentation and workplace requirements.
  2. Meat product is handled hygienically during rotation in accordance with regulatory and hygiene requirements.
  3. Meat product is rotated according to regulatory, hygiene and workplace requirements.
  4. Shelf life of meat product is considered in relation to the storage and rotation of meat and meat product.
  5. Meat product is handled according to Occupational Health and Safety (OH&S) requirements.
Meat product is selected for rotation according to label documentation and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is handled hygienically during rotation in accordance with regulatory and hygiene requirements.

Completed
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Meat product is rotated according to regulatory, hygiene and workplace requirements.

Completed
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Shelf life of meat product is considered in relation to the storage and rotation of meat and meat product.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is handled according to Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean holding room

  1. Holding room is cleaned according to regulatory, OH&S, hygiene and workplace requirements.
Holding room is cleaned according to regulatory, OH&S, hygiene and workplace requirements.

Completed
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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 over time and under typical operating and production conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

real work environment

relevant documentation such as:

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

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.

Required Skills and Knowledge

Required skills

Ability to:

store meat product in accordance with temperature requirements

demonstrate rotation of stored meat product in line with:

hygiene and sanitation requirements

OH&S requirements

regulatory requirements

workplace requirements

apply communication and mathematical skills relevant to the task

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

explain stock rotation requirements for meat products to regulatory and hygiene requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

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:

stock rotation requirements for meat products to regulatory and hygiene requirements

effects on the product of the use of meat product which is beyond its useful life

storage temperatures and shelf life for meat products

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.

Meat product may include:

cooked product

cured meat

dried meats

pate

pre-salted meat

Uncooked Comminuted Fermented Meats (UCFM).

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Workplace requirements may include:

enterprise-specific requirements

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

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.

Communication skills may include:

communicating with diverse individuals and groups

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly.

Mathematical skills may:

include routine estimation and calculation

involve percentages, comparisons and variations

involve the use of calculators.

Explanations may:

be in everyday workplace language including mathematical language and some commonly used technical terms

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

be presented orally

include mathematical and other information from several sources.