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

MTMPS411C Mapping and Delivery Guide
Monitor meat preservation process

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMPS411C - Monitor meat preservation process
Description This unit covers the skills and knowledge required to overview and monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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: Overview the meat preservation process
  • Types of preservation processes used by the meat industry are identified and explained.
  • Meat quality required for preservation processes are identified according to customer and workplace requirements.
  • Ingredients and equipment required for the preservation process are prepared according to product specifications, hygieneand sanitation, and safety requirements.
       
Element: Monitor preservation process
  • Product and process are inspected and monitored to ensure meat is preserved to specifications, health, hygiene and customer requirements.
  • Equipment or processes involved in the preservation process are monitored regularly at critical control points.
  • Procedures to ensure quality and hygiene of the product are monitored and followed at all times.
  • Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene requirements are implemented.
       


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 while monitoring a commercial meat preservation operation.

Context of and specific resources for assessment

Assessment may involve a simulated monitoring role for the trainee.

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:

identify critical control points in the meat preservation process

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and self-directed research

work effectively as an individual and as a team member

determine and implement corrective action

identify and apply relevant Occupational Health and Safety (OH&S) requirements

interpret monitoring data and identify out-of-specification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report non-conformances to appropriate personnel

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

Required knowledge

Knowledge of:

criteria for rejected, reprocessed or recalled product

process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene in the preservation process

relevant procedures to ensure the preserved meat product is safe and fit for human consumption

reject and recall procedures

impact of the preserving process on product quality, including eating quality

regulatory requirements relating to the preservation of meat and products

reject and recall procedures

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.

Preservation methods may include:

canning

cooking

pickling

refrigeration

smoking.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Equipment may include:

canning lines

chillers

cooking facility

injectors

smoke generators

steamers.

Hygieneand sanitation requirements may include:

relevant government regulations

workplace requirements.

Communication skills may include:

communicating and working with diverse individuals and groups

interpreting customer requirements

listening and understanding

speaking clearly and directly

negotiation, persuasion and assertiveness where necessary

reading and interpreting workplace documentation

sharing information.

Mathematical skills may include:

acceptable limits, tolerances, out-of-specification performance, trends

calculation

estimation

measurement and interpretation relating to time, temperature, moisture humidity, ratios, percentages, weight, mass and volume.

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.

Regulatory requirements may include:

domestic or importing country requirements

Export Control Act

hygiene and sanitation requirements

relevant state 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.

Reporting and recording may:

be oral or written (with accurate transcription)

be complex and contain information from a range of sources

include graphs, tables, charts and diagrams

include technical workplace and mathematical language and data.

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
Types of preservation processes used by the meat industry are identified and explained. 
Meat quality required for preservation processes are identified according to customer and workplace requirements. 
Ingredients and equipment required for the preservation process are prepared according to product specifications, hygieneand sanitation, and safety requirements. 
Product and process are inspected and monitored to ensure meat is preserved to specifications, health, hygiene and customer requirements. 
Equipment or processes involved in the preservation process are monitored regularly at critical control points. 
Procedures to ensure quality and hygiene of the product are monitored and followed at all times. 
Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene requirements are implemented. 

Forms

Assessment Cover Sheet

MTMPS411C - Monitor meat preservation process
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

MTMPS411C - Monitor meat preservation process

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: