This unit is applicable to meat retailing enterprises.
This unit covers the skills and knowledge required to manually bone and fillet poultry.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
MTMPSR203A
Sharpen knives
This unit contains employability skills.
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 conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal operating conditions or in simulated environment. |
Method of assessment | Recommended methods of assessment include: verified work log or diary workplace assignment 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. |
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)
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: cut product according to workplace, Occupational Health and Safety (OH&S) and hygiene requirements demonstrate correct cutting, slicing and trimming techniques demonstrate cutting lines to produce cuts to workplace requirements demonstrate safe and effective knife skills bone poultry safely, effectively, and with consideration for maximising yield demonstrate the ability to work with team members explain hygiene requirements specific to poultry (e.g. salmonella risk) operate and clean equipment according to workplace requirements remove defects from products according to workplace, hygiene and regulatory requirements use communication skills appropriate to the task |
Required knowledge |
Knowledge of: hygiene requirements specific to poultry (salmonella risk) boning procedure OH&S implications of the slippery and moist nature of poultry |
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. | |
Hygiene requirements may include: | hygiene requirements specific to poultry relevant government regulations workplace requirements. |
Workplace requirements may include: | enterprise-specific requirements Standard Operating Procedures (SOPs) work instructions. |
Poultry may include: | chickens ducks geese pheasant quail turkeys. |
Boned products may include: | breast fillets tenderloins thigh fillets trimmings. |
Bone-in products may include: | breasts drumsticks lovely legs marylands mini-drummies thighs wings. |
OH&Srequirements 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/muffs eye and facial protection head-wear lifting assistance 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. |
Explanations may: | be presented orally, in writing using standard formats or using a range of communications technology and media include information from several sources present information in diagrammatic, tabular, graphic or pictorial formats require summaries of information for presentation to work colleagues use workplace, mathematical and technical language. |
Equipment may include boning cones. | |
Regulatory requirements may include: | Export Control Act relevant Australian Standards state and territory regulations regarding meat processing and food handling. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties speaking clearly and directly the use of communications technology relate to own work and the wider work area reading and interpreting workplace documentation. |
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.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Work bench is cleared of other species and products. | |||
| Work bench is cleaned in accordance with hygiene and workplace requirements. | |||
| Poultry is secured for boning. | |||
| Poultry is boned to maximise yield using hand knives to workplace and hygiene requirements. | |||
| Poultry is secured for cutting. | |||
| Poultry is separated into a range of bone-in products to workplace and hygiene requirements. | |||
| Product is checked for contamination and non-compliance to workplace and hygiene requirements. | |||
| Contaminated or non-compliant product is separated and corrective action is taken. |
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:
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: