Assessor Resource

MTMS302B
Prepare dried meat

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to workers producing products such as jerky, biltong and dried pet treats (e.g. pigs' ears).

This unit covers the skills and knowledge required to select and dry meat cuts for the production of dried meat products.

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 include:

drying or smoking equipment, machinery or production facility

equipment meeting safety requirements

product specifications and ingredients.

Method of assessment

Recommended methods of assessment include:

demonstration

quiz

question and answer

observation 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 mathematical skills

work effectively in a range of situations as an individual and as a team member

apply workplace specifications for meat to be dried

apply relevant regulatory requirements

identify defects that have to be inspected for possible causes of contamination

take 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:

ways of preventing contamination

OH&S hazards associated with operating a drier

workplace specifications for meat to be dried

relevant regulatory requirements

time and temperature requirements for the variety of products produced

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.

Product specifications may vary according to:

customer and workplace requirements.

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.

Product may include:

beef (brisket and tongues)

game meat

lamb (legs and tongues)

mutton

other meat species or products

pork (hand and spring)

veal.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace 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.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds

listening and understanding, speaking clearly and directly

reading and interpreting workplace communication.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature and weights.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

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.

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
Meats cuts are selected for drying according to workplace specifications. 
Meat is inspected for defects. 
Defects are identified and corrective action taken according to workplace requirements. 
Meat is prepared and stored prior to processing according to workplace requirements. 
Pre-operational checks on drier are performed according to workplace requirements. 
Drier is loaded according to workplace requirements, including hygieneand sanitation, and Occupational Health and Safety (OH&S) requirements. 
Drier is operated according to workplace requirements, including observing time and temperature specifications. 
Records are maintained according to workplace requirements. 
Drier is emptied according to workplace requirements. 
Dried product is inspected according to workplace requirements. 
Dried product is stored prior to packing according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMS302B - Prepare dried 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

MTMS302B - Prepare dried 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: