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Evidence Guide: MTMMP83C - Establish sampling program

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

 

MTMMP83C - Establish sampling program

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

Establish and implement a valid sampling plan

  1. Sampling tables from AS 1199.1-2003 and AS 1199.0-2003 are recognised and used.
  2. Items and purpose of sampling are determined.
  3. Acceptable quality levels are determined in accordance with relevant Australian Standards.
  4. Sampling plans are determined.
  5. Sampling is conducted according to workplace requirements.
  6. Test results are recorded and monitored.
  7. Test results are interpreted and reported to relevant personnel.
Sampling tables from AS 1199.1-2003 and AS 1199.0-2003 are recognised and used.

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Items and purpose of sampling are determined.

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Acceptable quality levels are determined in accordance with relevant Australian Standards.

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Sampling plans are determined.

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Sampling is conducted according to workplace requirements.

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Test results are recorded and monitored.

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Test results are interpreted and reported to relevant personnel.

Completed
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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 has to be demonstrated using the current Australian Standard and implementing an approved workplace procedure.

Context of and specific resources for assessment

Assessment must involve a demonstration of skills at a meat processing plant or related work situation.

Method of assessment

Recommended methods of assessment are:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration of competency for the assessor

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.

Apply mathematical skills to a level required to undertake accurate sampling.

Demonstrate ability to work effectively as an individual and as part of a team.

Demonstrate aseptic sampling techniques (for micro-sample or swabs).

Describe the routine tests performed on meat or meat products in the plant.

Establish a sampling plan according to relevant Australian Standards.

Identify and apply relevant OH&S, regulatory and workplace requirements.

Identify and explain the requirements of relevant Australian Standards.

Outline the preparation and analysis of specimens or samples.

Record sampling information accurately to meet workplace and regulatory requirements.

Report test results promptly to relevant personnel.

Take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology.

Use relevant communication skills.

Utilise available workplace technology to establish, record and monitor sampling program data.

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.

Sampling plans may include:

a range of sampling points

a range of tests and procedures

different products or materials

test methods or procedures which may be developed to meet enterprise and/or regulatory or certification requirements.

Sampling may include:

selecting carcases to visually inspect

selecting carcases, meat or food contact surfaces to take micro-swabs

selecting cartons to visually inspect.

Reports may:

be presented orally or in writing in standard formats

be recorded and stored electronically or manually

contain complex information from several sources

include mathematical information

include technical, mathematical and workplace language.

Mathematical information and operations may relate to:

deviations, norms, variations, acceptable limits and tolerances

digital or analogue controls, dials, measures

frequency

test results and readings, monitoring data.

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

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.

Enterprise recording systems may be electronic or manual.

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