- MTMP2197B - Clean after operations - boning room
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMP2197B Mapping and Delivery Guide
Clean after operations - boning room
Version 1.0
Issue Date: April 2024
| Qualification | - |
Unit of Competency | MTMP2197B - Clean after operations - boning room |
|---|---|---|---|
| Description | This unit covers the skills and knowledge required to clean and sanitise a boning room. It deals with the skills and knowledge required to operate, strip down and clean all the mechanical aids in the boning room (e.g. packing machinery, conveyors, elevators, scales, recording and labelling machines). It also involves the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant. | ||
| Employability Skills | This unit contains employability skills. | ||
| Learning Outcomes and Application | This unit is applicable to workers cleaning boning rooms after production has finished. The boning rooms may be attached to abattoirs or in smallgoods plants or part of food services, game processing or wholesaling operations. | ||
| Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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| 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: Clean boning room |
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| Element: Clean boning room machinery |
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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 during normal cleaning operations. |
Context of and specific resources for assessment | Assessment must be conducted in a registered operating meat processing plant. |
Method of assessment | Recommended methods of assessment include: assignments debriefs quiz of underpinning knowledge simulation workplace demonstration 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 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: clean boning room in accordance with workplace requirements clean boning room machinery in accordance with workplace requirements work effectively as an individual and as part of a team observe OH&S requirements for cleaning the boning room identify and apply relevant regulatory 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 monitor program for boning room hygiene and sanitation including surface swabbing and pre-operational checks |
Required knowledge |
Knowledge of: importance of drying, and of avoiding condensation in boning rooms cleaning schedule for the boning room major sources and locations of contamination in the boning room specific cleaning programs and OH&S requirements for boning room machinery and conveyor systems |
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. | |
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 tenderisers. |
Types of machinery may include: | mincers sausage makers |
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. |
Conveyers include: | roller and/or conveyor systems. |
Regulatory requirements may include: | environmental protection standards, controls and protocols Export Control Act hygiene and sanitation requirements relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption'. |
Communication skills may include: | listening and understanding reading and interpreting workplace documentation 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 |
|---|---|---|---|
| Boning room is cleaned in accordance with cleaning schedule and work instructions. | |||
| Cleaning procedures are undertaken to minimise condensation. | |||
| Cleaning chemicals are used in accordance with manufacturer's specifications and Occupational Health and Safety (OH&S) requirements. | |||
| Major areas of contamination are identified. | |||
| Cleaning procedures meet pre-operational hygiene requirements. | |||
| Surfaces are left free of excess moisture. | |||
| Machinery is isolated in accordance with workplace requirements. | |||
| Boning room packing machinery is cleaned in accordance with workplace requirements and manufacturer specifications. | |||
| Conveyers and elevators are isolated and cleaned. | |||
| Electronic scales, recording and labelling machines are cleaned in accordance with workplace requirements and manufacturer's specifications. |
Forms
Assessment Cover Sheet
MTMP2197B - Clean after operations - boning room
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
MTMP2197B - Clean after operations - boning room
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: