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

MTMP3056C Mapping and Delivery Guide
Bone large stock carcase - hindquarter

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMP3056C - Bone large stock carcase - hindquarter
Description This unit covers the skills and knowledge required to remove primal cuts from the hindquarter of large stock carcases, including beef, horse and buffalo.
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 hindquarter cuts, including those from the silverside, rumps and flanks, are identified using cut descriptions according to regulatory requirements, customer and workplace requirements.
       
Element: Remove primal cuts from hindquarter of carcase
  • Primal cuts are removed from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications.
  • Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
  • Primal lines are cut in compliance with regulatory requirements.
  • Meat safety and quality hazards are dealt with according to work instructions procedures.
  • Primals are cut to maximise yield.
       
Element: Identify and remove defects
  • Defects and contamination are trimmed and dealt with according to workplace requirements.
  • Persistent defects are reported to supervisors 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 a registered, operating 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:

demonstrate procedure for boning a hindquarter into a broad range of primal cuts from the rump, silverside and flank of large stock in accordance with workplace requirements

check and correct the accuracy of cutting lines

use equipment safely and hygienically

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

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:

structure of the carcase as it relates to cutting lines

personal hygiene and dropped meat procedures

primal cutting lines as they relate to the structure of the carcase

primal specifications

procedure for cuts required to maximise yield for a given carcase

procedure for the removal of all primals to desired specifications

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.

Specifications may:

be derived from:

AUS-MEAT

customer requirements

species

workplace requirements

relate to:

muscle groups

standard primals.

Hindquartercuts may include:

inside

knuckle

rump

shin

silverside

striploin

tenderloin or shortloin

thick flank

thin flank.

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.

Product may include:

chilled product

hot boned product.

Boning systems or methods may include:

mechanical de-boning

quarter boning

side boning

table boning.

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.

Large stock may include:

buffalo

camel

bison

deer.

Equipment may include:

bandsaw

bone cutters

hooks

knives

pouches

rise and fall platforms

stands

tables.

Abnormalities or hazards may include:

abscesses

bruising

ingesta

pathological lesions

product contamination.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

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
Specifications for hindquarter cuts, including those from the silverside, rumps and flanks, are identified using cut descriptions according to regulatory requirements, customer and workplace requirements. 
Primal cuts are removed from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications. 
Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe and effective use of a knife. 
Primal lines are cut in compliance with regulatory requirements. 
Meat safety and quality hazards are dealt with according to work instructions procedures. 
Primals are cut to maximise yield. 
Defects and contamination are trimmed and dealt with according to workplace requirements. 
Persistent defects are reported to supervisors in accordance with work instructions. 

Forms

Assessment Cover Sheet

MTMP3056C - Bone large stock carcase - hindquarter
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

MTMP3056C - Bone large stock carcase - hindquarter

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: