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

MTMP3067A Mapping and Delivery Guide
Prepare and despatch meat products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMP3067A - Prepare and despatch meat products
Description This unit covers the skills and knowledge required to assemble the product for despatch, supervise the preparation of the order, manage preparation of documentation and ensure regulatory requirements are met.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is appropriate for all sectors of the meat industry where product is despatched.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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 product required for meat product orders
  • Products are identified and labelled in accordance with trade descriptions
  • Products are identified in accordance with company requirements
       
Element: Check customer requirements for delivery of order
  • Customer requirements are confirmed to determine product order delivery arrangements
  • Customer requirements are checked to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements
  • Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements
       
Element: Arrange orders
  • Products are identified for an order and chiller location is confirmed
  • Product is assembled and checked against documentation to ensure correct order is sent out
  • Meat orders are prepared in accordance with Workplace Health and Safety (WHS), hygiene and sanitation, Quality Assurance (QA) and regulatory requirements
  • Cartons and/or carcases unsuitable for loadout are identified and appropriate action taken
       
Element: Complete documentation
  • Despatch documentation is correctly completed either manually or electronically to workplace and regulatory requirements
       


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 production speed.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

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:

work efficiently in teams and individually

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:

types of cartons and carcases which are unsuitable for loadout

export and domestic regulatory requirements related to the despatch of meat products

procedures to deal with contingencies, such as incorrect orders documentation

relevant security arrangements

temperature requirements for despatch of product

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.

Meat productorders may be:

carcase or cartons

Delivery may be:

container

truck

Workplace requirements may include:

enterprise-specific requirements

WHS requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions

Documentation may include:

domestic transfers

labelling, which may include:

for Australian inspection

for domestic purposes

for export purposes

pre-printed cartons

meat transfer certificates

bar codes

notice of intention

supplementary meat transfer certificates

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS 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

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

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

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:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to workplace requirements

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
Products are identified and labelled in accordance with trade descriptions 
Products are identified in accordance with company requirements 
Customer requirements are confirmed to determine product order delivery arrangements 
Customer requirements are checked to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements 
Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements 
Products are identified for an order and chiller location is confirmed 
Product is assembled and checked against documentation to ensure correct order is sent out 
Meat orders are prepared in accordance with Workplace Health and Safety (WHS), hygiene and sanitation, Quality Assurance (QA) and regulatory requirements 
Cartons and/or carcases unsuitable for loadout are identified and appropriate action taken 
Despatch documentation is correctly completed either manually or electronically to workplace and regulatory requirements 

Forms

Assessment Cover Sheet

MTMP3067A - Prepare and despatch meat products
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

MTMP3067A - Prepare and despatch meat products

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: