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

MTMR304C Mapping and Delivery Guide
Manage stock

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR304C - Manage stock
Description This unit covers the skills and knowledge required to receive and rotate stock, undertake stock controls and re-order stock.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to meat retailing enterprises.
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: Receive stock
  • Carcases or cartons are weighed or checked on receipt in accordance with the number and quality ordered.
  • Ticketing and labels are checked to ensure they comply with meat ordered.
  • Meat quality is checked in accordance with workplace requirements.
  • Dry goods are received and checked to ensure they are in accordance with order placed.
  • Problems with receivals are recorded and reported in accordance with workplace requirements.
       
Element: Check stock
  • Quantity of existing stock is determined in accordance with workplace requirements.
  • Meat is inspected to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements.
  • State of stock is communicated promptly to supervisor or manager.
  • Outdated or deteriorated stock is discarded in accordance with workplace requirements.
  • Future stock needs are determined in accordance with workplace requirements.
       
Element: Participate in stocktake
  • Stocktaking and cyclical counts are assisted with, in accordance with workplace requirements.
  • Stock records documentation is completed in accordance with workplace stock control system.
  • Discrepancies in stock are recorded and reported.
  • Electronic recording equipment is operated and maintained according to manufacturer's specifications, as appropriate.
       
Element: Re-order stock
  • Minimum stock levels are identified in accordance with workplace requirements.
  • Stock requisition forms or electronic orders are completed accurately.
  • Undelivered stock orders are identified on stock system and followed up without undue delay.
       


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 over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

simulation

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:

receive incoming stock:

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

use different types of weighing machines

calibrate equipment correctly

complete documentation for weighing and receipt of goods

perform stock control tasks:

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

work individually or with others to carry out tasks

work with diverse individuals and groups

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

use relevant communication skills

Required knowledge

Knowledge of:

principles of the relevant health acts and regulatory requirements in relation to stock control

ageing process and the shelf life of various products

bacterial process in ageing and deterioration of meat

differences in quality of carcases

differences in types of weighing machines

features and purpose of the stock control sheet

indications of meat contamination, and workplace procedures for handling contamination

principles and procedures of stock rotation

procedures for meat disposal

purpose of each item of data on invoices and delivery dockets

relevant OH&S and regulatory 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.

Stock may include:

carton meats

dry products, such as herbs and spices, skewers, netting, salt, flour, skins

frozen goods

pre-packaged goods

whole carcases

sides of carcases.

Ticketing and labels may include:

AUS-MEAT language

other processor specification data.

Meat is checked for:

abnormal condition

ageing

ante-mortem trauma

classification

colour

composition

contamination

fat colour and dimension

fat depth

muscle

post-mortem trauma

weight.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Documentation may include:

claim and credit forms

invoices

order forms.

OH&Srequirements 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.

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.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Weighing machines may include:

computerised

manual.

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
Carcases or cartons are weighed or checked on receipt in accordance with the number and quality ordered. 
Ticketing and labels are checked to ensure they comply with meat ordered. 
Meat quality is checked in accordance with workplace requirements. 
Dry goods are received and checked to ensure they are in accordance with order placed. 
Problems with receivals are recorded and reported in accordance with workplace requirements. 
Quantity of existing stock is determined in accordance with workplace requirements. 
Meat is inspected to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements. 
State of stock is communicated promptly to supervisor or manager. 
Outdated or deteriorated stock is discarded in accordance with workplace requirements. 
Future stock needs are determined in accordance with workplace requirements. 
Stocktaking and cyclical counts are assisted with, in accordance with workplace requirements. 
Stock records documentation is completed in accordance with workplace stock control system. 
Discrepancies in stock are recorded and reported. 
Electronic recording equipment is operated and maintained according to manufacturer's specifications, as appropriate. 
Minimum stock levels are identified in accordance with workplace requirements. 
Stock requisition forms or electronic orders are completed accurately. 
Undelivered stock orders are identified on stock system and followed up without undue delay. 

Forms

Assessment Cover Sheet

MTMR304C - Manage stock
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

MTMR304C - Manage stock

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: