Assessor Resource

MTMP2049B
Cure and corn product in a meat processing plant

Assessment tool

Version 1.0
Issue Date: April 2024


This unit is applicable to workers in boning rooms who are required to operate corning equipment but who do not take responsibility for the whole process including preparing meat cuts, preparing ingredients and brines as well as the corning process. If the worker is responsible for all these duties then the unit MTMPSR301B Cure and corn product is applicable.

This unit covers the skills and knowledge required to cure and corn product in a meat processing plant.

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 under typical production conditions and at the normal speed of production.

Context of, and specific resources for assessment

Assessment must be conducted in an operating meat processing plant.

Resources may include:

brining equipment, machinery or production facility

equipment that meets safety requirements

product specifications and ingredients.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz of underpinning knowledge

workplace referee 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:

activate processing equipment to assess its readiness for operational use

perform running adjustments according to workplace requirements and manufacturer's specifications

operate adjustment tools and equipment correctly

report any equipment faults and adjustments required either verbally or in writing to supervisor, according to workplace procedures

work effectively as an individual and as part of a team

apply relevant Occupational Health and Safety (OH&S) and regulatory requirements

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

use mathematical applications relevant to the task

use relevant communication skills

Required knowledge

Knowledge of:

selection criteria for meat for curing or corning process

the meat curing process

the term 'osmosis' in relation to the curing process

effects of curing on shelf life and taste of product

purpose and effect of brine on meat

purpose of correct water temperature and correct additive sequence

purpose and use of processing equipment used in curing and corning products

reasons for pickling to correct pump percentage and yield requirements

safe and correct operation of processing equipment

conditions under which equipment may need adjusting

relevant OH&S and regulatory requirements

procedures for cleaning processing equipment

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 may include:

beef

game meat

lamb

mutton

pork

veal

other meat species or products.

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.

Product specifications may vary according to:

customer and workplace requirements.

Reports may:

be in diagrammatic, sketch, tabular and graphic formats

be presented in writing, in standard formats

be presented orally

include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

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 and regulations regarding meat processing.

Mathematical applications may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals.

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
Pre-operational checks are performed according to workplace requirements. 
Meat is cured or corned according to product specifications, health regulations and workplace requirements at a speed that is the same as production requirements. 
Processing is monitored regularly. 
Adjustments are made to processing as required to achieve product specifications. 
Processed product is stored according to product specifications. 

Forms

Assessment Cover Sheet

MTMP2049B - Cure and corn product in a meat processing plant
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

MTMP2049B - Cure and corn product in a meat processing plant

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: