Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMMP72C Mapping and Delivery Guide
Facilitate hygiene and sanitation performance

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMMP72C - Facilitate hygiene and sanitation performance
Description This unit covers the skills and knowledge required to monitor the hygiene and sanitation performance of a plant.
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.
Learning Outcomes and Application This unit is applicable to supervisors or those with responsibilities overseeing hygiene and sanitation in meat processing establishments such as Quality Assurance (QA) officers and meat safety officers. It is applicable to meat processing, wholesaling, smallgoods and retailing operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites MTMMP2C Apply hygiene and sanitation practices.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Interpret statutory and workplace requirements relating to hygiene and sanitation
  • Hygiene and sanitation, statutory and workplace requirements are explained to other workers to assist their workplace performance.
  • Employer and employee rights, responsibilities and obligations are implemented in achieving hygiene and sanitation compliance.
       
Element: Monitor hygiene and sanitation performance
  • Hygiene and sanitation are monitored to workplace and statutory requirements to verify compliance.
  • Situations requiring action to improve hygiene and sanitation compliance are reported as part of the continuous improvement process.
  • Results of process and product monitoring are evaluated for their impact on hygiene and sanitation.
       
Element: Respond to hygiene and sanitation problems
  • Hygiene and sanitation issues are investigated according to established processes and procedures to achieve resolution of the problem under examination.
  • Recommended action arising from the investigation is followed up and reported to ensure reinforcement and documentation of the outcomes.
       
Element: Evaluate results of microbiological testing
  • Results of microbiological testing are analysed in terms of regulatory and workplace requirements.
  • Corrective action is taken in response to microbiological results when required by workplace and regulatory 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 is demonstrated when taking an appropriate level of responsibility for the implementation of hygiene and sanitation SOPs.

Context of and specific resources for assessment

Assessment should involve analysis of real or dummy data for a meat processing operation.

Method of assessment

Recommended methods of assessment are:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration of competency for the assessor

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, 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Define the problem to be investigated.

Demonstrate understanding and application of HACCP systems.

Describe the regulatory and commercial implications of inadequate control of hygiene and sanitation.

Evaluate the problem.

Explain and monitor workplace hygiene and sanitation policies, practices and procedures.

Explain company processes and procedures to conduct a hygiene and sanitation investigation.

Explain employer and employee rights, responsibilities and obligations regarding hygiene and sanitation.

Explain the purpose of hygiene and sanitation monitoring.

Explain the statutory requirements related to the site at which the person is employed.

Follow up post-investigation issues.

Identify action required to strengthen hygiene and sanitation compliance.

Identify and apply OH&S requirements.

Implement the monitoring procedures.

Plan approach to the investigation.

Report monitoring outcomes.

Report outcomes of the investigation.

Use techniques for individual and team resolution of the problem.

Use relevant communication skills.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Statutory requirements may include relevant hygiene and sanitation, environmental and food safety legislation, and workplace policy, practices and procedures.

Documentation may typically include status reports and technical manuals.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

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:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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, codes of practice etc.

Reporting will be according to statutory and workplace requirements and may be in manual and/or electronic systems.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs

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
Hygiene and sanitation, statutory and workplace requirements are explained to other workers to assist their workplace performance. 
Employer and employee rights, responsibilities and obligations are implemented in achieving hygiene and sanitation compliance. 
Hygiene and sanitation are monitored to workplace and statutory requirements to verify compliance. 
Situations requiring action to improve hygiene and sanitation compliance are reported as part of the continuous improvement process. 
Results of process and product monitoring are evaluated for their impact on hygiene and sanitation. 
Hygiene and sanitation issues are investigated according to established processes and procedures to achieve resolution of the problem under examination. 
Recommended action arising from the investigation is followed up and reported to ensure reinforcement and documentation of the outcomes. 
Results of microbiological testing are analysed in terms of regulatory and workplace requirements. 
Corrective action is taken in response to microbiological results when required by workplace and regulatory requirements. 

Forms

Assessment Cover Sheet

MTMMP72C - Facilitate hygiene and sanitation performance
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

MTMMP72C - Facilitate hygiene and sanitation performance

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: