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Evidence Guide: MTMP2064C - Measure fat

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

 

MTMP2064C - Measure fat

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

Conduct pre-operation check

  1. Fat measuring equipment is checked according to workplace requirements to ensure it is in good working order.
  2. Equipment is calibrated before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate.
  3. Instruments are checked regularly for wear at the start of each shift.
Fat measuring equipment is checked according to workplace requirements to ensure it is in good working order.

Completed
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Equipment is calibrated before the start of production, after each break, and whenever a blade is changed to ensure measurements are accurate.

Completed
Date:

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Instruments are checked regularly for wear at the start of each shift.

Completed
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Identify lots requiring fat measurement

  1. Lots requiring measurement are located according to workplace requirements to determine the value, market destination and yield of meat.
  2. Possible damage to the measurement site is assessed and appropriate action is taken to ensure accuracy of measurement according to workplace requirements.
Lots requiring measurement are located according to workplace requirements to determine the value, market destination and yield of meat.

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Possible damage to the measurement site is assessed and appropriate action is taken to ensure accuracy of measurement according to workplace requirements.

Completed
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Measure the fat

  1. Fat measurements are taken according to workplace and species requirements.
  2. Incorrect measurements are cancelled and rectified promptly to prevent the transmission of incorrect measurements to the recording system.
Fat measurements are taken according to workplace and species requirements.

Completed
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Incorrect measurements are cancelled and rectified promptly to prevent the transmission of incorrect measurements to the recording system.

Completed
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Record the fat measurement

  1. Fat measurement is compared with visual assessment of fat depth.
  2. Fat measurement is recorded according to workplace requirements.
Fat measurement is compared with visual assessment of fat depth.

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Fat measurement is recorded according to workplace requirements.

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, 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 while complying with a set standard for fat measurement such as AUS-MEAT.

Context of, and specific resources for assessment

Assessment must be conducted in a registered operating meat processing plant.

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:

measure fat according to workplace requirements

check and maintain equipment in accordance with work instructions

observe relevant Occupational Health and Safety (OH&S) requirements

report equipment faults to supervisor

read, record and report measurement information

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:

purpose of fat measurements and regulatory requirements

relevant OH&S requirements

sites for possible damage including hide stripper, air knife, bruising, excessive trim, wavy finish and soft siding, and appropriate actions to ensure incorrect measurements are not recorded

possiblecauses of error in measurement such as contact plate not flat, blunt blade, bent blade, wrong site, dirty light diode and incorrect measuring action

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.

Measuring equipment may include:

a GR knife for sheep

an introscope for pigs

cut-and-measure knife or Hennessy grading probe for cattle.

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.

Types of damage to the measurement site include:

air knife damage

bruising damage

excessive trimming damage

hide or pelt stripper damage

separation from fat.

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.

Communication skills may include:

applying numeracy skills to workplace

listening and understanding

reading and interpreting workplace-related information

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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.

Possible causes of error in measuring fat depth include:

blunt blade

dirty light diode

faulty probe

indentation

parallax error

puckering.