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Evidence Guide: MTMCOR206A - Overview the meat industry

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

 

MTMCOR206A - Overview the meat industry

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

Work within the industry sector

  1. Composition and structure of the meat industry is examined to provide an overview for work priorities.
  2. Major species and trade markets are examined.
  3. Path of meat is traced from paddock to plate.
  4. Flow of product is traced from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants.
  5. Products are identified.
Composition and structure of the meat industry is examined to provide an overview for work priorities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Major species and trade markets are examined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Path of meat is traced from paddock to plate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flow of product is traced from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply workplace policies

  1. Relevant workplace policies are obtained and applied, where appropriate.
  2. Role of trainees is identified in relation to workplace policies.
  3. Information on working conditions is obtained and important elements identified.
Relevant workplace policies are obtained and applied, where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Role of trainees is identified in relation to workplace policies.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information on working conditions is obtained and important elements identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow award or employment agreement provisions

  1. Information about relevant award provisions and employment conditions are obtained and applied, where appropriate.
  2. Information on employee rights and responsibilities is obtained and explained.
Information about relevant award provisions and employment conditions are obtained and applied, where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information on employee rights and responsibilities is obtained and explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify appropriate organisations and associations

  1. Major industry organisations, peak bodies and regulatory bodies, and their roles are identified.
Major industry organisations, peak bodies and regulatory bodies, and their roles are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow equal employment opportunity (EEO) legislative requirements

  1. Information about EEO provisions is obtained and applied as appropriate.
  2. Information on sexual harassment is obtained and policies against sexual harassment are explained in terms of personal responsibility.
Information about EEO provisions is obtained and applied as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information on sexual harassment is obtained and policies against sexual harassment are explained in terms of personal responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Demonstrate awareness of environmental issues in the meat industry

  1. Relevant environmental regulatory requirements are identified.
  2. Workplace environmental policies and practices are identified.
  3. Consequences of not following workplace environmental policies and practices are identified.
Relevant environmental regulatory requirements are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace environmental policies and practices are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consequences of not following workplace environmental policies and practices are identified.

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 utilising actual or representative documentation of policies and procedures.

Context of and specific resources for assessment

Assessment can be undertaken in actual or simulated environments.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

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 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.

Required Skills and Knowledge

Required skills

Ability to:

explain employee's responsibilities

explain the flow of product from receival to sale in own workplace

follow relevant workplace policies

identify relevant workplace requirements, policies and procedures and explain their implications for trainees

list the markets where the company's products are distributed

name the products produced in own workplace

outline the path of meat from paddock to plate

relate to others in an effective and non-discriminatory way showing mutual respect

use relevant communication skills

Required knowledge

dispute resolution procedures in the workplace

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

principles of EEO and policies to prevent sexual harassment

relevance of Occupational Health and Safety (OH&S) and regulatory requirements for meat industry employees

workplace employment conditions

enterprise ethical standards and requirements for interacting with other employees and staff

Range Statement

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 policies may include:

EEO policies

environmental policies

mission statements

OH&S policies

organisational structure

quality assurance (QA) manual

strategic planning

work instructions.

Award provisions may relate to:

Australian Workplace Agreements

enterprise bargaining agreements

state, territory or federal awards.

Meat industry organisations and associations include:

AUS-MEAT

Australasian Lot Feeders Association

Australasian Meat Industry Employees Union (AMIEU)

Australian Meat Industry Council (AMIC)

Australian Meat Processor Corporation (AMPC)

Australian Pork Limited (APL)

Cattle Council of Australia (CCA)

CSIRO Meat Research Institute

Meat&Livestock Australia Pty Ltd (MLA)

National Farmers' Federation

National Meat Industry Training Advisory Council (MINTRAC)

Sheepmeat Council of Australia.

Environmental regulatory requirements may include:

effluent treatment or control

noise control

odours and emissions management

waste management

water management.

Workplace environmental policies and practices may vary.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Work instructions, SOPs, 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. video, OH&S signs, symbols and other pictorial presentations).

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.

Regulatoryrequirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing and the environment

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.