Assessor Resource

MTMR104C
Prepare minced meat and minced meat products

Assessment tool

Version 1.0
Issue Date: April 2024


This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.

This unit covers the skills and knowledge required to prepare minced meat and minced meat products to regulatory requirements.

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

Prerequisites

MTMPSR203A

Sharpen knives

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 or in a simulated environment under normal operating conditions.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

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:

activate mincing equipment to assess its readiness for operational use

identify different species and categories of meat

start-up and shut-down equipment when necessary according to manufacturer, workplace and OH&S, requirements

operate a mincer to manufacturer, workplace, OH&S, and hygiene and sanitation requirements

tighten front plate on mincer as required

operate adjustment tools and equipment correctly

interpret time and temperature measuring equipment

accurately copy and record temperature, weights and time, according to workplace requirements

clean mincer between species to avoid cross-contamination

use tools and cleaning agents appropriate to the cleaning activity or manufacturer's specifications

report faults and adjustments required either verbally or in writing according to workplace requirements

work individually and as part of a team

list minced meat products

perform tasks according to OH&S, hygiene and regulatory requirements

seek advice from appropriate sources when working with new products

use relevant communication skills

Required knowledge

Knowledge of:

conditions under which equipment may need adjusting

fat content using chemical lean measures or visual lean estimation

purpose and use of processing equipment used in making minced meat products

temperature requirements for product

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

procedure for cleaning 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.

Minced meat products may include:

burgers

meat loaves

pin wheels

rissoles

sizzle sticks

steakettes.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Meat may include:

beef

chicken

game meat

lamb

mutton

pork

veal.

Trimmings may include:

carton products

chilled or frozen product

single species offcuts.

Fat content may be measured by:

chemical lean (CL)

visual estimation (VL).

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing and food handling

relevant Australian Standards

relevant regulations.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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
Mincing equipment is prepared according to manufacturer's specifications and workplace, Occupational Health and Safety (OH&S), and hygiene and sanitation requirements. 
Mincing equipment is cleaned according to manufacturer specifications, and workplace and OH&S requirements. 
Mincing equipment is adjusted as required in accordance with manufacturer specifications and workplace, OH&S and hygiene requirements. 
Trimmings are selected according to workplace policy. 
Trimmings are cut to manufacturer specifications and workplace requirements to avoid blockages in mincer. 
Trimmings are fed through mincer efficiently to avoid blockages and heat build-up. 
Species are accurately identified. 
Species are stored separately according to product description. 
Product is maintained at correct temperature during processing. 
Product is handled and stored at correct temperature and conditions. 
Minced meat products are prepared according to regulatory, workplace, hygiene and OH&S requirements. 
Ingredients are combined to workplace requirements. 
Fat content is measured. 
Meat is processed in preparation for forming to product specifications and regulatory requirements. 
Product is formed to specifications and regulatory requirements. 
Correct temperature of product is maintained during processing and handling. 
Product is stored at correct temperature and conditions. 

Forms

Assessment Cover Sheet

MTMR104C - Prepare minced meat and minced meat products
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

MTMR104C - Prepare minced meat and minced meat products

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: