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Evidence Guide: MTMCOR203A - Apply Quality Assurance 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

 

MTMCOR203A - Apply Quality Assurance practices

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

Identify hazards and control points

  1. Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements.
  2. Control points for own work area are identified according to workplace requirements.
Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Control points for own work area are identified according to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify elements of the Quality Assurance (QA) system

  1. Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements.
  2. Product specifications for own work area are identified.
Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Product specifications for own work area are identified.

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Follow requirements of a HACCP=based QA system

  1. Workplace requirements of the HACCP systems are identified and followed.
  2. Non-conforming products are communicated to supervisor where this forms part of workplace requirements.
  3. Consequences of not following workplace requirements are explained.
Workplace requirements of the HACCP systems are identified and followed.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Non-conforming products are communicated to supervisor where this forms part of workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Consequences of not following workplace requirements are explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify quality control practices in a HACCP-based QA system

  1. Measures for monitoring quality control are identified.
  2. Inspection and re-inspection procedures are identified.
Measures for monitoring quality control are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Inspection and re-inspection procedures are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Inspect own work

  1. Inspection of own work is carried out as prescribed in workplace requirements.
  2. Corrective action is taken according to workplace requirements.
Inspection of own work is carried out as prescribed in workplace requirements.

Completed
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Evidence:

 

 

 

 

 

 

 

Corrective action is taken according to workplace requirements.

Completed
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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 while performing tasks in meat processing, smallgoods or meat retail premises.

Context of and specific resources for assessment

Assessment must involve demonstration of competency including compliance with work instructions and SOPs.

Method of assessment

Recommended methods of assessment include:

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

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.

Required Skills and Knowledge

Required skills

Ability to:

comply with regulatory requirements

determine critical control points

follow workplace requirements related to HACCP and QA

identify hazards to food safety

inspect own work

identify and apply relevant Occupational Health and Safety (OHS) requirements

monitor critical control points

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

Required knowledge

Knowledge of:

corrective actions relevant to critical control points

nature of food safety hazards

purpose of a HACCP program

requirements for, and the nature of a HACCP plan

regulatory requirements relevant to own work area

nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports

potential risk, loss or damage if the required actions are not performed

control points for a specific task or activity and how hazards are controlled

hazards to food safety and quality for specific work areas

reasons for quality control, such as inspection and sampling

Range Statement

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

Workplacerequirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

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.

Elements of the QA system may include:

corrective action

HACCP charts

mission statements

monitoring procedures

SOPs

work instructions.

Communication may be:

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

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

Measures for monitoring quality control may include:

receival procedures

temperature monitoring program.

Inspecting own work may:

include sending sample for testing

be visual.

Corrective action may include:

condemnation

reporting procedures

trimming.

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.

Work instructions, standard operating procedures, explanations and reports may:

be in English

be in everyday workplace language, including some mathematical language

be in languages other than English

be presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches

be presented orally

be routine, simple and brief

include the use of visual aids (e.g. videos, OH&S signs, symbols and other pictorial presentations).