Assessor Resource

MTMCOR203A
Apply Quality Assurance practices

Assessment tool

Version 1.0
Issue Date: March 2024


This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesale and meat retail operations.

This unit covers the skills and knowledge required to apply quality assurance (QA) procedures in a meat establishment.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.




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 while performing tasks in meat processing, smallgoods or meat retail premises.

Context of and specific resources for assessment

Assessment must involve demonstration of competency including compliance with work instructions and SOPs.

Method of assessment

Recommended methods of assessment include:

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

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 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, assingnment, 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:

comply with regulatory requirements

determine critical control points

follow workplace requirements related to HACCP and QA

identify hazards to food safety

inspect own work

identify and apply relevant Occupational Health and Safety (OHS) requirements

monitor critical control points

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:

corrective actions relevant to critical control points

nature of food safety hazards

purpose of a HACCP program

requirements for, and the nature of a HACCP plan

regulatory requirements relevant to own work area

nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports

potential risk, loss or damage if the required actions are not performed

control points for a specific task or activity and how hazards are controlled

hazards to food safety and quality for specific work areas

reasons for quality control, such as inspection and sampling

The range statement relates to the unit of competency as a whole.

Workplacerequirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

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.

Elements of the QA system may include:

corrective action

HACCP charts

mission statements

monitoring procedures

SOPs

work instructions.

Communication may be:

spoken, written, non-verbal and include signs and signals

with people from a range of cultural social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.

Measures for monitoring quality control may include:

receival procedures

temperature monitoring program.

Inspecting own work may:

include sending sample for testing

be visual.

Corrective action may include:

condemnation

reporting procedures

trimming.

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.

Work instructions, standard operating procedures, explanations and reports may:

be in English

be in everyday workplace language, including some mathematical language

be in languages other than English

be presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches

be presented orally

be routine, simple and brief

include the use of visual aids (e.g. videos, OH&S signs, symbols and other pictorial presentations).

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
Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements. 
Control points for own work area are identified according to workplace requirements. 
Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements. 
Product specifications for own work area are identified. 
Workplace requirements of the HACCP systems are identified and followed. 
Non-conforming products are communicated to supervisor where this forms part of workplace requirements. 
Consequences of not following workplace requirements are explained. 
Measures for monitoring quality control are identified. 
Inspection and re-inspection procedures are identified. 
Inspection of own work is carried out as prescribed in workplace requirements. 
Corrective action is taken according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMCOR203A - Apply Quality Assurance practices
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

MTMCOR203A - Apply Quality Assurance practices

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: