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

MTMS314A Mapping and Delivery Guide
Ferment and mature product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS314A - Ferment and mature product
Description This unit covers the skills and knowledge required to prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers.
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: Ferment product
  • Maturation area is sanitised according to workplace requirements.
  • Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements.
  • Product is spaced according to product and manufacturer's specifications.
  • Maturation process is monitored regularly and appropriate action taken according to product specifications.
  • Product is smoked if required by product specifications.
  • Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements.
       
Element: Finish maturation process
  • Product is stored according to product specifications.
  • Product is identified and stacked according to product specifications and 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 conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

verified work log or diary

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:

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

demonstrate familiarity with the regulatory requirements related to fermenting product

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

Required knowledge

Knowledge of:

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant OH&S requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

fermented products

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.

Fermentation includes

greening and maturation.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements.

Hygiene 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.

Communication skills may include

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may include:

collection

estimation

calculation and interpretation of check-weighing, temperature fluctuations, humidity, specifications.

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.

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
Maturation area is sanitised according to workplace requirements. 
Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements. 
Product is spaced according to product and manufacturer's specifications. 
Maturation process is monitored regularly and appropriate action taken according to product specifications. 
Product is smoked if required by product specifications. 
Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements. 
Product is stored according to product specifications. 
Product is identified and stacked according to product specifications and workplace requirements. 

Forms

Assessment Cover Sheet

MTMS314A - Ferment and mature product
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

MTMS314A - Ferment and mature product

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: