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

MTMP2071C Mapping and Delivery Guide
Inspect meat for defects

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMP2071C - Inspect meat for defects
Description This unit covers the skills and knowledge required to routinely inspect meat cuts for defects, contamination andout-of-specification product prior to packing or further processing.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers packing meat and offal in abattoirs, boning rooms, knackeries and game processing plants as well as those unpacking and/or inspecting meat prior to further processing.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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: Inspect meat cuts for defects
  • Types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising are identified.
  • Meat cuts with contamination defects are consistently detected and returned to the slicer for trimming (or trimmed by packing personnel if part of work instructions).
  • Consistent contamination problems are reported promptly to the supervisor.
       
Element: Identify meat that is outside specifications
  • Meat trimmed out-of-specification is identified and returned to trimmer for re-working (or trimmed by packing personnel if part of work instructions).
       


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 at normal speed of production.

Context of, and specific resources for assessment

Assessment must occur in a registered processing plant or establishment.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

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 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, 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.

Required skills

Ability to:

trim product free of defects in accordance with workplace requirements (where laid down in the employee's work instructions)

inspect cuts for defects to workplace requirements

follow the drop meat policy

identify trim out-of-specification

detect contamination including ingesta, excreta, rail dust, grease, bruising, bone chips and fibres

deal with contaminated meat cuts promptly to ensure segregation from meat to be packaged or further processed

communicate with trimmers and/or supervisors regarding defect problems as needed and accept feedback

dispose of contaminated trimmings into inedible product tubs

work effectively as an individual and as part of a team

apply relevant regulatory requirements

observe relevant Occupational Health and Safety (OH&S) requirements

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

use relevant communication skills

Required knowledge

Knowledge of:

nature and types of contaminants

results of allowing contaminated meat to be packaged or further processed

results of allowing out-of-specification cuts to be packaged or further processed

workplace requirements for reporting consistent or repeated contamination of cuts or cuts out-of-specification

relevant regulatory requirements

relevant OH&S 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.

Contamination may include:

blood clots

bone chips

bruising

excreta

grease

ingesta

milk

rail dust fibre

urine.

Staff inspecting for defects may or may not be required to trim off defects.

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.

Regulatory requirements may include:

Export Control Act

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

requirements set out in AS EN 12442.2:2003 Australian Standard - Animal Tissues and their Derivatives Utilized in the Manufacture of Medical Devices - Controls on Sourcing Collection And Handling

state and territory regulations regarding meat processing.

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:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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
Types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising are identified. 
Meat cuts with contamination defects are consistently detected and returned to the slicer for trimming (or trimmed by packing personnel if part of work instructions). 
Consistent contamination problems are reported promptly to the supervisor. 
Meat trimmed out-of-specification is identified and returned to trimmer for re-working (or trimmed by packing personnel if part of work instructions). 

Forms

Assessment Cover Sheet

MTMP2071C - Inspect meat for defects
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

MTMP2071C - Inspect meat for defects

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: