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

MTMS216B Mapping and Delivery Guide
Inspect carton meat

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS216B - Inspect carton meat
Description This unit covers the skills and knowledge required to perform routine carton meat inspection prior to further processing.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers in smallgoods, food service or retail outlets who routinely inspect carton meat for specification or contamination defects.This unit does not apply to workers performing Meat Hygiene Assessment (MHA) procedures for carton meat.
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: Open carton meat
  • Sample cartons are selected for inspection according to a sampling plan where every carton is not being inspected.
  • Inspection is conducted according to workplace requirements for facilities and for using Personal Protective Equipment (PPE).
  • Carton meat is inspected for contamination and specification defects according to workplace requirements.
  • Corrective action is taken according to workplace requirements.
  • Cartons are handled safely according to workplace and Occupational Health and Safety (OH&S) requirements.
  • Defects are recorded or reported according to workplace requirements.
  • Defects are segregated and disposed of in accordance with workplace 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 over time and under typical operating and production conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

real work environment

relevant documentation such as:

product specifications

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz

question and answer

observation 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:

use sample program, where applicable

perform inspection according to workplace requirements for hygiene and safety

report defects, where appropriate

apply defect reporting procedures

apply relevant communication and mathematical skills

apply relevant OH&S policies and procedures

work effectively as an individual and as a member of a team

apply relevant regulatory requirements

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

take appropriate corrective action when defects are found

Required knowledge

Knowledge of:

appropriate inspection procedures

defect reporting procedures

Standard Operating Procedures (SOPs) for personal hygiene

likely defects to be encountered

work instructions for inspection

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.

Carton meat may include:

beef (e.g. brisket and tongues

game meat

lamb (e.g. legs and tongues)

mutton

other meat species or products

pork (e.g. hand and spring)

veal.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Product specifications may vary according to:

customer and workplace requirements.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

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 may:

be with people from a range of cultural, social and ethnic backgrounds

involve listening and understanding, speaking clearly and directly

require reading and interpreting workplace-related documentation

require writing to audience needs.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

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 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

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
Sample cartons are selected for inspection according to a sampling plan where every carton is not being inspected. 
Inspection is conducted according to workplace requirements for facilities and for using Personal Protective Equipment (PPE). 
Carton meat is inspected for contamination and specification defects according to workplace requirements. 
Corrective action is taken according to workplace requirements. 
Cartons are handled safely according to workplace and Occupational Health and Safety (OH&S) requirements. 
Defects are recorded or reported according to workplace requirements. 
Defects are segregated and disposed of in accordance with workplace requirements. 

Forms

Assessment Cover Sheet

MTMS216B - Inspect carton meat
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

MTMS216B - Inspect carton meat

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: