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

MTMS300B Mapping and Delivery Guide
Operate mixer, blender unit

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS300B - Operate mixer, blender unit
Description This unit covers the skills and knowledge required to deal with specialist processing technologies to comminute meat and ingredients for further processing in a meat establishment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application A skilled operator in a smallgoods establishment may have responsibility for comminution of products such as devon, bloodwurst, salamis and berlinas.
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: Set up specialist cutting equipment
  • Blades are checked for sharpness and correct sequence in accordance with workplace and Occupational Health and Safety (OH&S) requirements.
  • Corrective action is taken as necessary.
  • Equipment is washed down and sanitised according to hygiene and workplace requirements.
  • Ingredients are loaded according to product specifications and OH&S requirements.
       
Element: Operate specialist cutting equipment
  • Ingredients are checked to ensure conformity to product and customer specifications.
  • Equipment is programmed to product specification and OH&S requirements.
  • Ingredients are loaded in a specified regime for the style of the product.
  • Product is processed according to product and manufacturer's specifications, and OH&S requirements.
  • Silent or bowl cutter is operated to produce a variety of specified products to meat production requirements.
  • Timing of the process is judged for correct texture according to product specifications.
  • Temperature is controlled to product specifications, and hygiene and sanitation 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:

manufacturer's instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment are:

demonstration - snapshot of performance

quiz, question and answer

observation of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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:

explain the health and hygiene factors related to operating a bowl cutter

identify various additives, spices and binders

operate bowl cutter to produce a variety of products to:

workplace requirements

OH&S requirements

hygiene and sanitation requirements

product specifications

production requirements

demonstrate the difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

identify any unhygienic meat ingredients

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a team member

apply relevant regulatory requirements

take corrective 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:

corrective action to be taken in situations such as:

incorrect loading of ingredients

machinery malfunction

temperature malfunction

unhygienic meat ingredients

common tests for blade sharpness:

no feathered edges

cutting paper without tearing

checking for ragged edges

appropriate quantities of water or ice to ensure temperature is maintained according to product specifications

consequences of loading ingredients in the incorrect order such as:

fat separation caused by over-heating etc

red colour after cooking

temperature control

health and hygiene factors related to operating a bowl cutter

importance of protein extraction

effects on product and on health and safety of incorrectly placing product in equipment

effect of meat temperature when cutting meat for salami

effect on product of the temperature of the cutting equipment

importance of blade sharpness for the cutting process and the consequences of blunt blades

purpose of the following additives:

anti-oxidant

curing ingredients

phosphate

salt

water

difference in cutting techniques between raw meat emulsions and pre-cooked meat emulsions

relevant 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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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

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.

Specialist cutting equipment may:

involve

blending

chopping

mixing

include:

emulsifier

silent or bowl cutter.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Explanations may:

be in diagrammatic, sketch, tabular or graphic formats

be presented in writing

be presented orally

include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.

Emulsions may include:

cooked meat such as brawn, brine-based products, pates

raw meat, such as devon, frankfurts, fritz.

Communication skills may include:

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

listening and speaking with others

reading and interpreting workplace documentation.

Mathematical skills may include:

collection

estimation

calculation and interpretation of product formulation and specifications

monitoring, adjusting and calibrating equipment, stock control and usage.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

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
Blades are checked for sharpness and correct sequence in accordance with workplace and Occupational Health and Safety (OH&S) requirements. 
Corrective action is taken as necessary. 
Equipment is washed down and sanitised according to hygiene and workplace requirements. 
Ingredients are loaded according to product specifications and OH&S requirements. 
Ingredients are checked to ensure conformity to product and customer specifications. 
Equipment is programmed to product specification and OH&S requirements. 
Ingredients are loaded in a specified regime for the style of the product. 
Product is processed according to product and manufacturer's specifications, and OH&S requirements. 
Silent or bowl cutter is operated to produce a variety of specified products to meat production requirements. 
Timing of the process is judged for correct texture according to product specifications. 
Temperature is controlled to product specifications, and hygiene and sanitation requirements. 

Forms

Assessment Cover Sheet

MTMS300B - Operate mixer, blender unit
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

MTMS300B - Operate mixer, blender unit

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: