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

MTMP2074C Mapping and Delivery Guide
Identify cuts and specifications

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMP2074C - Identify cuts and specifications
Description This unit covers the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers in boning rooms, food services operations, wholesale and retail butchery.
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: Identify meat cut specifications
  • Elements of meat cut specification are identified and explained.
  • Products are described to specification according to workplace procedures and customer requirements.
       
Element: Select products
  • Products are correctly sorted and selected by specification according to workplace requirements.
  • Products are accurately measured to specification according to workplace procedures.
  • Out-of-specification product is identified and corrective action is taken according to 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 for the full range of meat cuts at a premises.

Context of, and specific resources for assessment

Assessment documentation must be endorsed for species and cuts.

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:

sort products by specification

demonstrate methods of accurately classifying product by measurement and describing products to specification

identify out-of-specification meat cuts and take corrective action according to workplace requirements

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

apply relevant regulatory requirements

work effectively as an individual and as part of a team

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:

methods of accurately classifying product by measurement and describing products to specification

hygiene and sanitation requirements

consequences of out-of-specification meat cuts being packed and despatched or sold to a customer

relevant OH&S requirements

relevant regulatory requirements

cut and trim specifications employed in the workplace

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.

Specifications may be defined by:

customer specifications

industry standards such as AUS-MEAT

workplace procedures.

Product may be sorted according to:

age of meat

amount of fat

any blemishes

colour and texture of fat

colour of meat

confirmation

meat cuts

sex

texture of meat

weight.

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.

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.

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 Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling

state and territory regulations regarding meat processing.

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
Elements of meat cut specification are identified and explained. 
Products are described to specification according to workplace procedures and customer requirements. 
Products are correctly sorted and selected by specification according to workplace requirements. 
Products are accurately measured to specification according to workplace procedures. 
Out-of-specification product is identified and corrective action is taken according to work instructions. 

Forms

Assessment Cover Sheet

MTMP2074C - Identify cuts and specifications
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

MTMP2074C - Identify cuts and specifications

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: