Assessor Resource

MTMS214B
Rotate stored meat

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is used by smallgoods operators with responsibility for rotating and monitoring the shelf life of stored meat.

This unit covers the skills and knowledge required to rotate stored meat in a meat establishment.

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 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 under normal production conditions.

Resources may include:

real work environment

relevant documentation such as:

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

observation of performance over time

quiz of underpinning knowledge.

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:

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with:

hygiene and sanitation requirements

regulatory requirements

OH&S requirements

workplace requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

work effectively as an individual and as a member of a team

explain stock rotation requirements for meat to regulatory and hygiene requirements

apply relevant communication and mathematical skills

take corrective 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:

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene requirements

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 and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Meat product could include:

fresh meat

meat emulsion

pre-salted meat.

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.

Explanations may:

be in everyday workplace language including mathematical language and some commonly used technical terms

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

be presented orally

include mathematical and other information from several sources.

Communication skills may include:

communicating with diverse individuals and groups

listening and understanding

require reading and interpreting workplace-related documentation

speaking clearly and directly.

Mathematical skills may:

include routine estimation and calculation

involve percentages, comparisons and variations

involve the use of calculators.

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
Meat is stored at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements. 
Meat storage time and shelf life are documented for each meat product according to regulatory requirements. 
Meat is checked to ensure it is labelled in accordance with workplace and regulatory requirements. 
Meat is selected for rotation according to label documentation and workplace requirements. 
Meat is handled hygienically during rotation in accordance with regulatory and hygiene requirements. 
Meat is rotated according to regulatory, hygiene and workplace requirements. 
Shelf life of meat is considered in relation to the storage and rotation of meat and meat product. 
Meat is handled according to Occupational Health and Safety (OH&S) requirements. 
Holding room is cleaned according to regulatory, OH&S, hygiene and workplace requirements. 

Forms

Assessment Cover Sheet

MTMS214B - Rotate stored meat
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

MTMS214B - Rotate stored meat

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: