Assessor Resource

MTMPSR201C
Vacuum pack product

Assessment tool

Version 1.0
Issue Date: March 2024


This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packing in retail operations.

This unit covers the skills and knowledge required to pack meat product using vacuum packaging.

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 should be demonstrated at the normal speed of production.

Context of, and specific resources for assessment

Assessment should take place in an operating meat processing plant or food service operation.

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, 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:

prepare for vacuum packaging according to OH&S and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

demonstrate hygienic cleaning of equipment

work effectively as an individual and as a team member

demonstrate hygienic work practices for vacuum packing

apply relevant communication and mathematical skills

apply relevant regulatory requirements

manage time and priorities

take action to improve own work practice as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific OH&S requirements for vacuum packing

purpose of vacuum packaging

relevant communication and mathematical skills

relevant regulatory requirements

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

manufacturer's and workplace requirements for vacuum packaging of product

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

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem solving

be in everyday workplace language and include mathematical language and commonly used technical terms

include information from several sources

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may include:

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

interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc

operations involving percentages, comparisons and variations

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

routine estimations and calculations using a range of specified formula and procedures

use of calculators and computer software packages.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

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

federal, 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
Product is bagged in appropriately sized bag. 
Product is arranged in appropriate container. 
Requirements in preparation for start-up of vacuum packing machine are completed to workplace requirements. 
Machine requirements are set correctly. 
Start-up procedures are followed to workplace requirements. 
Packing materials are attached and changed to workplace requirements and product specification. 
Bagged meat is placed on the vacuum packing machine or in the formed pockets as appropriate. 
Open ends of bags are placed flat across the sealing bar or meat contained in pockets as appropriate. 
Occupational Health and Safety (OH&S), hygiene and sanitation requirements are followed. 
Vacuum packaging machine is operated correctly in accordance with workplace requirements. 
A variety of products is vacuum packed to customer specifications, hygiene and sanitation, OH&S and Quality Assurance (QA) requirements at a speed that is the same as production requirements. 
Bags are shrunk using hot water baths where appropriate. 
Bagged cuts are left to drain. 
Shut-down procedures are performed to workplace requirements. 
Dyes are changed according to workplace requirements. 
Corrective action is taken when leaks and defects are identified, according to workplace requirements. 
Plates are changed as required. 
Bagged cuts are inspected for leaks and other defects. 
Bagged cuts are placed in cartons according to specifications. 

Forms

Assessment Cover Sheet

MTMPSR201C - Vacuum pack product
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

MTMPSR201C - Vacuum pack product

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: