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Evidence Guide: MTMSR215A - Package meat and smallgoods for retail sale

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

 

MTMSR215A - Package meat and smallgoods for retail sale

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

Prepare product for packaging

  1. Product is prepared for packaging to required specifications
  2. Materials required for packaging are prepared according to workplace requirements and product specifications
Product is prepared for packaging to required specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Materials required for packaging are prepared according to workplace requirements and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set packaging machine requirements

  1. Requirements in preparation for start-up of packaging machine are completed to workplace requirements
  2. Machine requirements are set correctly
  3. Start-up procedures are followed according to workplace requirements
  4. Packaging materials are attached and changed according to workplace requirements and product specification
  5. Workplace Health and Safety (WHS), hygiene and sanitation requirements are followed
Requirements in preparation for start-up of packaging machine are completed to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Machine requirements are set correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Start-up procedures are followed according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging materials are attached and changed according to workplace requirements and product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace Health and Safety (WHS), hygiene and sanitation requirements are followed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate packaging machinery

  1. Packaging machine is operated correctly in accordance with workplace requirements
  2. Meat products are packed according to WHS, workplace, hygiene and sanitation and regulatory requirements
  3. Shut-down procedures are performed according to workplace, WHS, and hygiene and sanitation requirements
Packaging machine is operated correctly in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat products are packed according to WHS, workplace, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut-down procedures are performed according to workplace, WHS, and hygiene and sanitation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean packaging machinery

  1. Packaging machinery is cleaned and sanitised according to workplace requirements and food safety regulations
  2. Packaging area is cleaned and sanitised according to workplace requirements and food safety regulations
Packaging machinery is cleaned and sanitised according to workplace requirements and food safety regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging area is cleaned and sanitised according to workplace requirements and food safety regulations

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 under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

verified work log or diary

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 and 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:

use a range of packaging equipment to package processed meats and smallgoods for retail sale

identify food safety hazards in packaging processed meat and take appropriate preventative or corrective action

identify sub-standard or contaminated product

clean equipment according to hygiene requirements

work with team members

apply relevant regulatory and workplace requirements

report equipment faults, either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products or equipment

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

effect of packaging materials and processes on quality, safety and shelf life of product

regulatory requirements for packaging and labelling

packaging processes

workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific WHS requirements for vacuum packing

general operating principles, including start-up and shut-down procedures

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.

Workplace requirements may include:

enterprise-specific procedures

WHS requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

lifting assistance

protective boot covers

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice

Regulatory requirements may include:

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

Food Standards Code

relevant Australian Standards

Mathematical skills may include:

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

reading and interpreting analogue and digital measures including scales, pressure gauges and thermometers