Assessor Resource

MTMPR201C
Prepare and operate a bandsaw

Assessment tool

Version 1.0
Issue Date: April 2024


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

This unit covers the skills and knowledge required to assemble, clean, disassemble and operate a bandsaw.

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

Prerequisites

Nil

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 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 operating conditions or in a simulated environment.

Assessment must involve cutting meat products over a period of time.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

verified work log or diary

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.

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:

assemble and operate of a bandsaw to manufacturer's, workplace, OH&S, and hygiene and sanitation requirements

carry out a pre-operational safety check on the bandsaw

cut products using the bandsaw according to workplace, OH&S and hygiene requirements

use the bandsaw according to OH&S, hygiene and sanitation, Quality Assurance (QA) and workplace requirements

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

demonstrate effective use of all cutting guides and safety guards

report equipment faults either verbally or in writing to supervisor in accordance with workplace requirements.

work safely and effectively as an individual and as part of a team

apply relevant 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

Required knowledge

Knowledge of:

purpose and effective use of all cutting guides and safety guards

purpose and use of the bandsaw

safety procedures related to use of the bandsaw

relevant regulatory requirements

OH&S requirements for operating a bandsaw

workplace requirements related to:

cleaning a bandsaw

disassembly and reassembly of the bandsaw

operating a bandsaw

routine maintenance of a bandsaw

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 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.

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 etc.

Regulatory requirements may include:

Export Control Act

relevant regulations

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

state and territory regulations regarding meat processing.

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
Bandsaw is assembled according to manufacturer's, workplace and Prepare and operate bandsaw requirements. 
Bandsaw guards and scrapers are checked for functioning and safety according to manufacturer's specifications and OH&S requirements. 
Bandsaw is checked to ensure it is clean in accordance with hygiene and sanitation, and workplace requirements. 
Bandsaw is operated in accordance with workplace requirements and manufacturer's specifications. 
Bandsaw is operated in accordance with OH&S requirements. 
Bandsaw is used to cut meat products according to product specifications and workplace requirements. 
Bandsaw is cleaned to manufacturer's, hygiene, OH&S and workplace requirements. 
Bandsaw is disassembled according to manufacturer's, OH&S and workplace requirements. 
Routine maintenance is performed according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMPR201C - Prepare and operate a bandsaw
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

MTMPR201C - Prepare and operate a bandsaw

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: