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

MTMPS203B Mapping and Delivery Guide
Operate scales and semi-automatic labelling machinery

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMPS203B - Operate scales and semi-automatic labelling machinery
Description This unit covers the skills and knowledge required to operate carton scales and electronic label-generating and record-keeping equipment, and, where appropriate, recover data and produce reports where this forms part of work instructions.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers using carton scales and labelling machinery in boning rooms, offal rooms, pet meat packing rooms, smallgoods and food service operations.
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: Select meat product
  • Meat products are identified for weighing and labelling according to workplace requirements.
  • Carton is placed on scales in accordance with manufacturer's specifications and workplace requirements.
       
Element: Enter product data
  • Codes for specific cuts are entered into the system.
  • Data is recovered in report form where this is part of work instructions.
       
Element: Weigh carton
  • Carton is weighed and details are recorded according to workplace requirements.
  • Equipment operation is monitored to ensure correct information is recorded on label.
       
Element: Label carton
  • Label is removed from labelling equipment and placed on carton according to workplace and regulatory requirements.
  • Carton is labelled clearly for loadout.
  • Labelling of cartons is monitored for accuracy in correlation with products.
       


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 under normal rate of production.

Context of, and specific resources for assessment

Assessment must be conducted in a registered meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

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:

perform pre-start checks and routine maintenance as specified in work instructions

monitor operation of equipment

weigh and label meat product cartons in accordance with workplace and regulatory requirements

check carton contents against labelling

apply relevant communication and mathematical skills

work effectively as an individual and as a team member

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:

Occupational Health and Safety (OH&S) requirements related to labelling

regulatory requirements with regard to labelling

consequences of incorrect labelling

monitoring of consumables

purpose of labelling information

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Label information may include:

Australian inspection stamp

'bone in' or 'boneless' statement

category cipher, category in full, cut description in full

country of origin

customer requirements

date of production

duration of ageing workplace in-house bar code

enterprise-specific requirements

generic identification (species)

meat quality statement

number of pieces

temperature requirements for chiller

trade description

type of packaging

weight.

Labelling may include:

automatic or handwritten ticket

government stamp (regulation)

roller brand.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

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:

communicating and working with diverse individuals and groups

interpreting customer requirements

listening and understanding, speaking clearly and directly

reading and interpreting workplace-related documentation

sharing information.

Mathematical skills may include:

accurate recording of time, volume, weight and quantity in standard formats or proformas

calculators and computer software packages

operations involving comparisons and variations

reading and interpreting analogue and digital measures including clocks and scales.

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.

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
Meat products are identified for weighing and labelling according to workplace requirements. 
Carton is placed on scales in accordance with manufacturer's specifications and workplace requirements. 
Codes for specific cuts are entered into the system. 
Data is recovered in report form where this is part of work instructions. 
Carton is weighed and details are recorded according to workplace requirements. 
Equipment operation is monitored to ensure correct information is recorded on label. 
Label is removed from labelling equipment and placed on carton according to workplace and regulatory requirements. 
Carton is labelled clearly for loadout. 
Labelling of cartons is monitored for accuracy in correlation with products. 

Forms

Assessment Cover Sheet

MTMPS203B - Operate scales and semi-automatic labelling machinery
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

MTMPS203B - Operate scales and semi-automatic labelling machinery

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: