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

MTMPSR415A Mapping and Delivery Guide
Develop and implement work instructions and SOPs

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMPSR415A - Develop and implement work instructions and SOPs
Description This Unit covers the skills and knowledge required to develop and implement work instructions and Standard Operating Procedures (SOPs). It addresses the planning and consultation process for development, validation and implementation. Work instructions and SOPs will be in written form and may utilise photographs or illustrations to emphasise a particular characteristic or feature required from the performance of the task. Format is sequential and uses a Plain English approach.
Employability Skills This Unit contains employability skills.
Learning Outcomes and Application Work Instructions and SOPs will usually be developed by Quality Assurance Officers, regulators or supervisors in the meat processing industry, and will frequently address regulatory or customer requirements.
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: Identify and scope the requirements of the work instructions and SOPs
  • Format is developed or selected according to enterprise requirements.
  • Individual tasks/responsibilities to be covered are accurately identified.
  • The sequence of tasks is determined to ensure efficiency is achieved.
  • The sequencing of information is consistent with current or desired performance.
  • Regulatory and customer requirements are identified.
       
Element: Write work instruction or SOP
  • Work instruction or SOP identifies key roles and responsibilities.
  • Document is prepared using a format and language consistent with enterprise procedures.
  • Corrective actions and/or critical control points are included in the documentation.
  • Safe work practices and/or hygiene requirements related to the task are included.
  • Photographs or illustrations are included as appropriate.
  • Document version control procedures are implemented.
       
Element: Validate work instruction or SOP
  • Written document is tested for consistency with identified requirements and supports workplace performance.
  • Written document is trialled with personnel to confirm clarity and language is appropriate to literacy needs.
  • Written document addresses WHS, hygiene and regulatory requirements as appropriate.
  • Written document is amended, as necessary, based on feedback from validation activities.
  • Images and diagrams are examined for accuracy and conformance to workplace and regulatory requirements.
       
Element: Implement work instruction or SOP
  • Required approvals are obtained and recorded.
  • Plan for implementation is developed and communicated to appropriate personnel.
  • Training requirements are identified and addressed.
  • Work instruction or SOP is implemented.
  • Effectiveness of implementation is evaluated.
  • Records of implementation are stored appropriately.
       


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

Assessment must confirm the ability to:

perform tasks necessary to develop and validate work instructions or SOP

implement the work instructions or SOPs

assess implementation against the product specification, WHS requirements, and as meeting the learning needs of intended staff.

Assessment must confirm knowledge of:

enterprise Standard Operating Procedures (SOPs)

HACCP planning

product specifications, quality objectives and production parameters

sources of information relating to equipment and personnel capability

special language requirements of the workplace

the manageable tasks capable of completion within the time available and to the requirements of the product specification

the processes for validating documents

workplace WHS requirements

version control

workplace chain of communication

implementation processes

record keeping requirements.

Context of and specific resources for assessment

Assessment must be conducted in the workplace.

Resources may include:

applicable regulations and customer specifications

access to processing or production facilities

enterprise WHS policy

enterprise product specifications

equipment operating parameters

relevant food safety standards

translator or translations of material written in a language other than English

video or other projection equipment for materials not in written form.

Method of assessment

The following assessment methods are suggested:

project writing work instructions or SOPs (work or scenario based), completing a validation process and developing an implementation plan

project rewriting or modifying existing work instructions or SOPs, completing a validation process and then implementing the revised versions

workplace referee’s report

written or oral questions.

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 include:

Ability to:

collect, record and analyse data

communicate with work teams and management

communicate complex technical information to culturally diverse staff

interpret product specifications, standards and production information

use enterprise procedures to control document versions

use computers to develop, control and store documentation

develop plans

prioritise tasks

solve problems

apply literacy skills to:

compile reports

use Plain English

interpret complex technical specifications or data

prepare detailed specifications, procedures and work instructions

read and interpret information

record and analyse data

report progress and technical information.

use numeracy skills to:

calculate time and other production data

estimate volume, mass and weight

gather and record data

prepare technical reports.

Required knowledge includes:

Knowledge of:

communication techniques appropriate for culturally diverse workforce

Hazard Analysis Critical Control Point (HACCP) and food safety plan

legal and regulatory requirements impacting the Australian meat processing industry

WHS requirements

methods available to regulate production flows, temperature control and time

product and process specifications

organisational communication systems

production systems, including corrective actions and control points

validation techniques.

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.

Regulatory and customer requirements may include:

AS4696:2007 Australian standard for the hygienic production and transportation of meat and meat products

other relevant Australian Standards

Export Control Act

DAFF Biosecurity notices

Approved Arrangement

Ecologically Sustainable Development (ESD) principles, environmental hazard identification, risk assessment and control

food safety, HACCP, hygiene and temperature control

inspection arrangements for DAFF Biosecurity and the Australian Customs Service (ACS)

business or workplace operations, policies and practices

WHS hazard identification, risk assessment and control.

Format and language may include:

cultural diversity and/or special language needs of the workplace

photographic illustrations to identify particular characteristics

pictograms to demonstrate particular activities

using Plain English.

Corrective actions and/or critical control points may relate to:

food safety standards

HACCP

product specifications.

Safe work practices may include:

enterprise WHS policies, procedures and programs

WHS legal requirements

hazard assessments

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.

Conformance to workplace and regulatory requirements of images and diagrams may include:

copyright permissions acknowledgement

ensuring depiction conforms to workplace requirements.

Required approvals may include:

approval for inclusion in the Approved Arrangement

enterprise corporate approvals.

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
Format is developed or selected according to enterprise requirements. 
Individual tasks/responsibilities to be covered are accurately identified. 
The sequence of tasks is determined to ensure efficiency is achieved. 
The sequencing of information is consistent with current or desired performance. 
Regulatory and customer requirements are identified. 
Work instruction or SOP identifies key roles and responsibilities. 
Document is prepared using a format and language consistent with enterprise procedures. 
Corrective actions and/or critical control points are included in the documentation. 
Safe work practices and/or hygiene requirements related to the task are included. 
Photographs or illustrations are included as appropriate. 
Document version control procedures are implemented. 
Written document is tested for consistency with identified requirements and supports workplace performance. 
Written document is trialled with personnel to confirm clarity and language is appropriate to literacy needs. 
Written document addresses WHS, hygiene and regulatory requirements as appropriate. 
Written document is amended, as necessary, based on feedback from validation activities. 
Images and diagrams are examined for accuracy and conformance to workplace and regulatory requirements. 
Required approvals are obtained and recorded. 
Plan for implementation is developed and communicated to appropriate personnel. 
Training requirements are identified and addressed. 
Work instruction or SOP is implemented. 
Effectiveness of implementation is evaluated. 
Records of implementation are stored appropriately. 

Forms

Assessment Cover Sheet

MTMPSR415A - Develop and implement work instructions and SOPs
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

MTMPSR415A - Develop and implement work instructions and SOPs

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: