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Evidence Guide: MTMP2061C - Grade carcase

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

 

MTMP2061C - Grade carcase

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

Sort and select carcase

  1. Carcase is sorted by customer specifications and workplace requirements.
  2. Potential sources of contamination and cross-contamination are identified.
  3. Contaminated carcases are identified and corrective action is taken.
Carcase is sorted by customer specifications and workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Potential sources of contamination and cross-contamination are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Contaminated carcases are identified and corrective action is taken.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Grade carcase

  1. Elements of carcase specifications are identified and explained.
  2. Carcase specifications are identified and explained.
  3. Carcase is accurately measured for grading according to workplace requirements.
  4. Carcase is graded according to workplace requirements, customer specifications and regulatory requirements.
  5. Carcase is graded accurately using measuring devices and techniques according to workplace requirements.
  6. Carcase is handled according to Occupational Health and Safety (OH&S) requirements.
Elements of carcase specifications are identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Carcase specifications are identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Carcase is accurately measured for grading according to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Carcase is graded according to workplace requirements, customer specifications and regulatory requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Carcase is graded accurately using measuring devices and techniques according to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Carcase is handled according to Occupational Health and Safety (OH&S) 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 at normal chain speed.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Method of assessment

Recommended methods of assessment include:

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:

grade carcases in accordance with workplace requirements and customer specifications

demonstrate accurate recording of carcase grade descriptions

work effectively as an individual and as part of a team

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 relevant communication skills

Required knowledge

Knowledge of:

hygiene and sanitation requirements

methods of grading carcase according to specifications

procedures for interpreting, recording and reporting measurement such as weight and fat depth

commercial and regulatoryrequirements for accurate carcase grading

workplace and customer specifications

workplace requirements for grading

OH&S requirements in relation to grading carcases

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.

Carcase may be described and recorded as follows:

age (dentition)

breed

butt shape

fat

feeding regimes

sex

weight.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Grading may include:

age of meat

amount of fat

colour and texture of fat

colour of meat

conformation

meat cuts

presence of blemishes

sex

texture of meat

weight.

Specifications may include:

customer requirements

industry standards

workplace procedures.

Carcase may be measured using:

cut measure technique

fat measuring device

mathematical skills

palpation

visual appraisal.

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 etc.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.