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

MTMSR215A Mapping and Delivery Guide
Package meat and smallgoods for retail sale

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMSR215A - Package meat and smallgoods for retail sale
Description This unit covers the skills and knowledge required to safely and correctly package processed meats and smallgoods for retail sale.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to workers in retail butcher shops or smallgoods stores who package meat and smallgoods products for retail sale.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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: Prepare product for packaging
  • Product is prepared for packaging to required specifications
  • Materials required for packaging are prepared according to workplace requirements and product specifications
       
Element: Set packaging machine requirements
  • Requirements in preparation for start-up of packaging machine are completed to workplace requirements
  • Machine requirements are set correctly
  • Start-up procedures are followed according to workplace requirements
  • Packaging materials are attached and changed according to workplace requirements and product specification
  • Workplace Health and Safety (WHS), hygiene and sanitation requirements are followed
       
Element: Operate packaging machinery
  • Packaging machine is operated correctly in accordance with workplace requirements
  • Meat products are packed according to WHS, workplace, hygiene and sanitation and regulatory requirements
  • Shut-down procedures are performed according to workplace, WHS, and hygiene and sanitation requirements
       
Element: Clean packaging machinery
  • Packaging machinery is cleaned and sanitised according to workplace requirements and food safety regulations
  • Packaging area is cleaned and sanitised according to workplace requirements and food safety regulations
       


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 under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

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

Method of assessment

Recommended methods of assessment include:

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 and 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 a range of packaging equipment to package processed meats and smallgoods for retail sale

identify food safety hazards in packaging processed meat and take appropriate preventative or corrective action

identify sub-standard or contaminated product

clean equipment according to hygiene requirements

work with team members

apply relevant regulatory and workplace requirements

report equipment faults, either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products or equipment

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

effect of packaging materials and processes on quality, safety and shelf life of product

regulatory requirements for packaging and labelling

packaging processes

workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific WHS requirements for vacuum packing

general operating principles, including start-up and shut-down procedures

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 procedures

WHS requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

lifting assistance

protective boot covers

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice

Regulatory requirements may include:

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

Food Standards Code

relevant Australian Standards

Mathematical skills may include:

accurate recording of temperature, time, date, volume, weight and quantity in standard formats or proformas

reading and interpreting analogue and digital measures including scales, pressure gauges and thermometers

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
Product is prepared for packaging to required specifications 
Materials required for packaging are prepared according to workplace requirements and product specifications 
Requirements in preparation for start-up of packaging machine are completed to workplace requirements 
Machine requirements are set correctly 
Start-up procedures are followed according to workplace requirements 
Packaging materials are attached and changed according to workplace requirements and product specification 
Workplace Health and Safety (WHS), hygiene and sanitation requirements are followed 
Packaging machine is operated correctly in accordance with workplace requirements 
Meat products are packed according to WHS, workplace, hygiene and sanitation and regulatory requirements 
Shut-down procedures are performed according to workplace, WHS, and hygiene and sanitation requirements 
Packaging machinery is cleaned and sanitised according to workplace requirements and food safety regulations 
Packaging area is cleaned and sanitised according to workplace requirements and food safety regulations 

Forms

Assessment Cover Sheet

MTMSR215A - Package meat and smallgoods for retail sale
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

MTMSR215A - Package meat and smallgoods for retail sale

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: