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

MTMMP77C Mapping and Delivery Guide
Participate in product recall

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMMP77C - Participate in product recall
Description This unit covers the skills and knowledge required to initiate and participate in a product recall.
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 plant managers, Quality Assurance (QA) personnel, managers and marketing personnel who have a role in implementing a product recall.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
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: Participate in decision about disposition
  • Decision is made in relation to whether product is recalled according to workplace and product specifications.
       
Element: Simulate a product recall
  • Criteria for a product recall are identified according to product specifications and workplace requirements.
  • Product to be recalled is identified and traced according to product specifications and workplace requirements.
  • Individuals or groups involved in a product recall are identified and their role described.
  • Steps in recall are identified and described.
  • Product development is reviewed in consultation with those responsible.
  • Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.
       


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 when utilising a documented product recall procedure and realistic data.

Context of and specific resources for assessment

Assessment can be based on participation in a comprehensive simulation.

Method of assessment

Recommended methods of assessment are:

assignment

quiz of underpinning knowledge

simulation

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.

Complete records of simulated product recall exercise and review for improvements to the recall procedure.

Demonstrate ability to use communications technology such as computers and telephones to facilitate product recall.

Demonstrate ability to identify and implement the procedure for a product recall.

Describe the steps involved in implementing a product recall.

Explain the reasons and procedures for initiating a product recall.

Identify and apply relevant OH&S and regulatory requirements.

Identify records of product identification and traceability and use them for trace forward.

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.

Workplace requirements may include:

Enterprise-specific procedures

OH&S requirements

QA requirements

standard operating procedures

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.

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

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
Decision is made in relation to whether product is recalled according to workplace and product specifications. 
Criteria for a product recall are identified according to product specifications and workplace requirements. 
Product to be recalled is identified and traced according to product specifications and workplace requirements. 
Individuals or groups involved in a product recall are identified and their role described. 
Steps in recall are identified and described. 
Product development is reviewed in consultation with those responsible. 
Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring. 

Forms

Assessment Cover Sheet

MTMMP77C - Participate in product recall
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

MTMMP77C - Participate in product recall

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: