NTISthis.com

Evidence Guide: MTMCOR202A - Apply hygiene and sanitation practices

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

MTMCOR202A - Apply hygiene and sanitation practices

What evidence can you provide to prove your understanding of each of the following citeria?

Clean own work area and equipment during operations

  1. Worksite is hygienically cleaned during operations to Occupational Health and Safety (OH&S), workplace and regulatoryrequirements.
  2. Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements.
  3. Cleanliness of work area is monitored according to workplace requirements.
Worksite is hygienically cleaned during operations to Occupational Health and Safety (OH&S), workplace and regulatoryrequirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleanliness of work area is monitored according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sources of contamination and spoilage

  1. Contamination and cross-contamination risks are identified and steps taken to reduce the risk.
  2. Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements.
Contamination and cross-contamination risks are identified and steps taken to reduce the risk.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow workplace hygiene and sanitation requirements

  1. Personal hygiene practices are followed to workplace requirements.
  2. Product is handled in accordance with workplace, and hygiene and sanitation requirements.
  3. Individual's work is conducted hygienically in accordance with workplace requirements.
  4. Products are processed in accordance with regulatory requirements.
Personal hygiene practices are followed to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is handled in accordance with workplace, and hygiene and sanitation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Individual's work is conducted hygienically in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are processed in accordance with regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 during the normal operations of a meat establishment.

Context of and specific resources for assessment

Assessment must include a demonstration of on-the-job competency while performing a task in the workplace.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

workplace demonstration

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.

Required Skills and Knowledge

Required skills

Ability to:

consistently follow workplace, hygiene and sanitation procedures

work effectively as an individual and as part of a team to keep work areas clean

demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace

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

use communication skills relevant to the task

use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

Required knowledge

Knowledge of:

hygiene and sanitation requirements for own area

reporting procedures for contamination, as appropriate

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time, temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and cross-contamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods (e.g. visual, looks clean, smells clean and use of protein sticks)

Range Statement

The range statement relates to the unit of competency as a whole.

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.

Workplacerequirements 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

work instructions.

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

requirements set out in AS 4464:2007 Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption.

Sources of contamination may include:

chemical agents (e.g. insecticides and cleaning agents)

foreign bodies

microbiological and biological agents

physical agents (e.g. ingesta, excreta, dust and grease).

Steps taken to reduce the risk may include:

good housekeeping practices

hand washing

maintaining clean clothes and PPE.

Corrective action may include:

disposing of contaminated product

trimming product.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Communication may:

be spoken, written, non-verbal and include signs and signals

be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties.