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

MTMP3054C Mapping and Delivery Guide
Slice and trim leg - small stock

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMP3054C - Slice and trim leg - small stock
Description This unit covers the skills and knowledge required to slice and trim relevant cuts of meat from small stock legs, including sheep, pigs, goats, game animals such as kangaroos, wallabies and other small stock processed for human consumption or pet meat.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers in boning rooms, food service operations, smallgoods plants, wholesale and retail operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites MTMPSR203A Sharpen knives
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 specifications for cuts
  • Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.
       
Element: Slice and trim primary meat cuts
  • Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
  • Occupational Health and Safety (OH&S) requirements are met including the safe and effective use of knives and safe manual handling techniques.
  • Dropped meat procedures are followed in accordance with workplace requirements.
       
Element: Identify and remove defects
  • Defects are identified, removed and reported according to government regulations and workplace standards.
  • Persistent defects are reported to supervisor in accordance with 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 the normal rate of production for that plant.

Context of, and specific resources for assessment

Assessment must be conducted in an operating and registered meat processing plant or premises.

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:

apply relevant communication skills

work effectively as an individual and as part of a team

take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

basic anatomy of small stock relevant to cutting lines

how yield is calculated and why it is important

regulatory requirements as they relate to carcase cutting lines

relevant specifications for meat cuts sliced and trimmed from legs

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 :

include

cutting lines

fat depth

length and weight ranges

muscle groups.

be derived from:

AUS-MEAT

customer requirements

fat trim depth

species

workplace requirements.

Regulatory requirements may include:

Export Control Act

relevant Australian Standards

relevant regulations

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

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation 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.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Small stock may include:

goats

kangaroos

pigs

sheep.

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
Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements. 
Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions. 
Occupational Health and Safety (OH&S) requirements are met including the safe and effective use of knives and safe manual handling techniques. 
Dropped meat procedures are followed in accordance with workplace requirements. 
Defects are identified, removed and reported according to government regulations and workplace standards. 
Persistent defects are reported to supervisor in accordance with work instructions. 

Forms

Assessment Cover Sheet

MTMP3054C - Slice and trim leg - small stock
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

MTMP3054C - Slice and trim leg - small stock

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: