Assessor Resource

MTMPS412C
Monitor and overview the production of processed meats and smallgoods

Assessment tool

Version 1.0
Issue Date: April 2024


This unit is applicable to supervisors, Quality Assurance (QA) staff and regulatory officers overviewing the production of processed meat and smallgoods.

This unit covers the skills and knowledge required to understand and monitor the production processes of smallgoods

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 and under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Competency must be demonstrated while monitoring a commercial smallgoods or processed meats operation.

Resources may include:

smoking equipment, machinery or production facility

product specifications and ingredients

equipment meeting safety requirements

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

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:

monitor production of processed meats and smallgoods to ensure compliance with workplace and regulatory requirements

apply relevant communication and mathematical skills

work effectively as an individual and as a team member

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

propose and implement solutions to a range of production problems

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:

hazards to the safe and hygienic manufacture of smallgoods

options forchilling product

process involved in manufacturing smallgoods

procedures required to ensure the product is fit for human consumption and meets regulatory and quality requirements

critical limits in the manufacture of smallgoods

recall procedures, including notification of appropriate authorities

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.

Product may include:

comminuted product

cooked and uncooked product

dried product

pickled or brined product

smoked product.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

relevant Australian Standards

relevant regulations

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

federal, state and territory regulations regarding meat processing.

Equipment may include:

atomising generators

cookers

friction generators

liquid smoke jet

moulds

probe thermometers

sawdust or woodchip burning generators

smoke generators

smokers

sock

wet bulb reservoir.

Product specifications may:

vary according to customer and workplace requirements.

Communication may include:

communication with people from a range of cultural, social and ethnic backgrounds

interpreting customer requirements

listening and understanding

speaking clearly and directly

using negotiation, persuasion and assertiveness skills where applicable

reading and interpreting workplace documentation

sharing information

writing to audience needs.

Mathematical skills may include:

collection

estimation

calculation and interpretation of deviations within cycle

internal temperature

humidity

ambient temperature

weights.

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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Options for chilling product may include:

chill cabinets

immersing in ambient running water

placing in coolrooms

showering with ambient water

use of intensive coolers

washing in water or brine.

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
Range of further processed meat products and smallgoods is identified and explained. 
Processing techniques involved in the production of these products are identified and explained. 
Hygieneand sanitation and quality hazards associated with the production of these products are identified and explained. 
Regulatory requirements associated with the production of these products are identified and explained. 
Procedures for pre-operational equipment checks conducted are identified in accordance with workplace policies and procedures, and manufacturer's instructions. 
Pre-operational checks and procedures carried out in accordance with workplace and regulatory requirements are monitored. 
Ingredients are identified by type and quality according to product specifications and their function in the process is explained. 
Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements. 
Handling requirements for ingredients to prevent contamination and to ensure product quality and safety are demonstrated. 
Relevant processing equipment is identified and operating procedures are explained according to manufacturer and work specifications. 
Relevant temperature, consistency, appearance and texture requirements are described and monitored in accordance with product specifications and regulatory requirements. 
Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements. 
Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements. 

Forms

Assessment Cover Sheet

MTMPS412C - Monitor and overview the production of processed meats and smallgoods
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

MTMPS412C - Monitor and overview the production of processed meats and smallgoods

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: