Assessor Resource

MTMS38C
Smoke product

Assessment tool

Version 1.0
Issue Date: April 2024


This unit is suitable for skilled operators responsible for smoking ham, bacon and other smallgoods products and operating the smokehouse in smallgoods plants or meat retail enterprises.

This unit covers the skills and knowledge required to prepare products which are smoked, such as ham, bacon and smallgoods products.

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

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of Employability Skills. The Employability Skills Summary of the qualification in which this unit of competency is packaged, will assist in identifying Employability Skill requirements.



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, the Range Statement and the Assessment Guidelines for this 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 operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions in a simulated environment.

Resources may include:

equipment that meets safety requirements

product specifications and ingredients

smoking equipment, machinery or production facility.

Method of assessment

Recommended methods of assessment are:

demonstration - snapshot of performance

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, 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

Resource materials available from MINTRAC, telephone 1800 817 462.

Meat and Livestock Australia (www.mla.com.au):

Guidelines for the safe manufacture of smallgoods

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.

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Activate and operate machinery according to manufacturer's and workplace instructions.

Adjust processing as required to achieve product specifications.

Apply relevant communication and mathematical skills.

Demonstrate ability to work effectively as an individual and with other team members.

Demonstrate correct loading procedure for both a full and less-than-full smokehouse.

Describe correct smoking procedure for specific product.

Describe storage procedures for smoked products.

Describe the meat smoking process.

Describe the purpose and effect of smoking processes on meat.

Discuss health regulations that apply to smoking of meats.

Explain chilling requirements for different products.

Explain possible effects of inconsistent temperature on product.

Explain the effects of smoking on shelf life and taste of product.

Explain the purpose of correct water temperature and correct additive sequence, especially phosphate and smoke.

Explain the recording requirements for the smoke process.

Explain the relevant workplace requirements related to:

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock.

Explain the use and purpose of raw materials for smoking meat.

Identify and explain the use and purpose of ingredients for smoking meat.

Identify mathematical information in work instructions, specifications and recipes.

Identify meat cuts used in smoking.

Identify the cause and effects of, and explain the appropriate corrective action for:

cycle out of sequence

excess smoke

insufficient smoke.

Interpret cooking records where appropriate with respect to relevant product.

Measure and monitor product internal temperature correctly to ensure it meets product specifications.

Monitor smoking of meat on a regular basis to meet product specifications (including, where relevant, the interpretation of graphs or flow charts or mimic panels and controls).

Operate smoke facility according to OH&S, hygiene, regulatory, product specifications and workplace requirements, and meet production requirements

Report machine faults either verbally or in writing according to workplace specifications.

Store meat according to OH&S, hygiene, regulatory, product specifications and workplace requirements.

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Product specifications may vary according to customer and workplace requirements.

Machinery and equipment used in processing may include:

atomising generators

automatic or manual machinery

cookers

friction generators

liquid smoke jet

moulds

probe thermometers

sawdust or woodchip burning generators

smoke generators

smokers

sock

wet bulb reservoir.

Product may include:

beef - brisket, tongue

game meat

lamb - legs, tongue

mutton

other meat species or products

pork - hand, spring

veal.

Product may be chilled by:

chill cabinets

immersing in ambient running water

placing in cool room

showering with ambient water

use of intensive coolers

washing in water or brine.

Communication skills may include

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse groups and individuals

writing to audience needs.

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

Descriptions and explanations may:

be in diagrammatic, sketch, tabular or graphic formats

be presented in writing, using standard formats

be presented orally

include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.

Smoke-producing raw materials may include:

liquid smoke

powder

sawdust

solid timber

woodchips.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

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 selected according to product specifications. 
Meat is prepared according to product specifications (where part of the work instructions). 
Ingredients are prepared according to product specifications and workplace requirements. 
Machinery and equipment are prepared according to product and manufacturer's specifications. 
Product is checked to ensure correct spacing prior to loading. 
Product is loaded in a manner that ensures even cooking. 
Product is handled at all times according to OH&S, and hygiene and sanitation requirements. 
Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements. 
Machinery is programmed, where applicable in accordance with manufacturer's and product specifications. 
Variety of products are smoked to workplace requirements and customer specifications at a speed similar to production requirements. 
Process is monitored and recorded according to workplace requirements. 
Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected. 
Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken. 
When product type and processing procedures require, a shower cycle is initiated according to process specifications. 
On completion of smoke cycle, product is correctly weighed and either: 
 
Product is held at a specific and constant temperature according to product specifications. 
Product is stored according to product specifications. 
Product is identified and stacked according to product specifications and workplace requirements. 

Forms

Assessment Cover Sheet

MTMS38C - Smoke product
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

MTMS38C - Smoke product

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: