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Evidence Guide: MTMMP77C - Participate in product recall

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

 

MTMMP77C - Participate in product recall

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

Participate in decision about disposition

  1. Decision is made in relation to whether product is recalled according to workplace and product specifications.
Decision is made in relation to whether product is recalled according to workplace and product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Simulate a product recall

  1. Criteria for a product recall are identified according to product specifications and workplace requirements.
  2. Product to be recalled is identified and traced according to product specifications and workplace requirements.
  3. Individuals or groups involved in a product recall are identified and their role described.
  4. Steps in recall are identified and described.
  5. Product development is reviewed in consultation with those responsible.
  6. Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.
Criteria for a product recall are identified according to product specifications and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product to be recalled is identified and traced according to product specifications and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Individuals or groups involved in a product recall are identified and their role described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Steps in recall are identified and described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product development is reviewed in consultation with those responsible.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.

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, the Range Statement and the Assessment Guidelines for this 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 when utilising a documented product recall procedure and realistic data.

Context of and specific resources for assessment

Assessment can be based on participation in a comprehensive simulation.

Method of assessment

Recommended methods of assessment are:

assignment

quiz of underpinning knowledge

simulation

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, 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

Resource materials available from MINTRAC, telephone 1800 817 462.

Required Skills and Knowledge

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Complete records of simulated product recall exercise and review for improvements to the recall procedure.

Demonstrate ability to use communications technology such as computers and telephones to facilitate product recall.

Demonstrate ability to identify and implement the procedure for a product recall.

Describe the steps involved in implementing a product recall.

Explain the reasons and procedures for initiating a product recall.

Identify and apply relevant OH&S and regulatory requirements.

Identify records of product identification and traceability and use them for trace forward.

Use relevant communication skills.

Range Statement

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Workplace requirements may include:

Enterprise-specific procedures

OH&S requirements

QA requirements

standard operating procedures

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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, codes of practice etc.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs