Assessor Resource

MTMPSR409A
Specify sheep product using AUS-MEAT language

Assessment tool

Version 1.0
Issue Date: April 2024


This unit prepares the workers to work with sheep cuts, specifications and cutting lines.

Participants will be directly involved in demonstration and explanation of:

achieving maximum yields and returns

basic anatomy

cutting lines

detecting and recording defects

product description

specifications and verification.

This unit covers the skills and knowledge required to use AUS-MEAT language in defining sheep specifications. This unit may also be used to specify goat product. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT accreditation for Sheepmeat Boning Room Standards Officers. People who have satisfactorily completed AUS-MEAT Accreditation for Sheepmeat Boning Room Standards Officers will have satisfied the requirements for this unit of competency.

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 normal enterprise or production conditions.

Context of and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

completion of standard AUS-MEAT assessment

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:

apply relevant communication and problem-solving skills

work effectively as an individual and as a team member

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

identify and apply relevant workplace and regulatory requirements

identify and explain AUS-MEAT language specifications on sheepmeat product label

identify non-conforming product in accordance with specifications

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:

corrective action procedures for non-conforming product

product specification points

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.

Specifications may include:

approval system

AUS-MEAT

communication

measurement

technical accuracy.

Muscles may include cuts from:

forequarter (major)

hindquarter (major).

Sheep product may include:

muscle content

points of specification

product compliance

product name.

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.

Measurement and checking may include:

data collection

frequency

interpreting data

monitoring sheets

non-conforming products

sample size

taking measurements.

Communication skills may include:

applying numeracy skills to workplace requirements

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

writing to audience needs.

Problem-solving skills may involve:

applying a range of strategies in problem-solving

developing practical and creative solutions to workplace problems

solving problems individually or in teams

testing assumptions and taking context into account

using numeracy skills to solve problems.

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 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

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
Directions on a carcase are described using the anatomical direction format. 
Bones relevant to meat specifications in a sheep skeleton are located and identified 
Major muscles relevant to meat specifications are identified. 
Major glands and cartilage relevant to meat specifications are identified. 
Nature and format of product specifications are identified. 
Standardised cut descriptions are used and correctly spelt to name meat products 
Major muscles that make up each meat cut are identified. 
Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines. 
What must be altered from any given meat product for it to comply with the company product specification is identified. 
Sheep product compliance with written specifications is checked and principles of Quality Assurance (QA) are described. 
Sections of the workplace quality assurance system related to ensuring sheep product compliance are described to AUS-MEAT product description. 
Non-conforming product is defined and described in relation to workplace requirements. 
Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements. 
Product compliance with written specifications is assessed in accordance with workplace and AUS-MEAT product description requirements. 
Product description given in written specifications is identified and explained. 
Corrective action is taken in the event of non-conformance to sheep product specifications. 
Cutting lines and muscle content is checked in accordance with written specifications. 
Non-conforming product that can be made to comply with the specification is identified. 

Forms

Assessment Cover Sheet

MTMPSR409A - Specify sheep product using AUS-MEAT language
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

MTMPSR409A - Specify sheep product using AUS-MEAT language

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: