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Evidence Guide: MTMP2074C - Identify cuts and specifications

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

 

MTMP2074C - Identify cuts and specifications

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

Identify meat cut specifications

  1. Elements of meat cut specification are identified and explained.
  2. Products are described to specification according to workplace procedures and customer requirements.
Elements of meat cut specification are identified and explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are described to specification according to workplace procedures and customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select products

  1. Products are correctly sorted and selected by specification according to workplace requirements.
  2. Products are accurately measured to specification according to workplace procedures.
  3. Out-of-specification product is identified and corrective action is taken according to work instructions.
Products are correctly sorted and selected by specification according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are accurately measured to specification according to workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification product is identified and corrective action is taken according to work instructions.

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 for the full range of meat cuts at a premises.

Context of, and specific resources for assessment

Assessment documentation must be endorsed for species and cuts.

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:

sort products by specification

demonstrate methods of accurately classifying product by measurement and describing products to specification

identify out-of-specification meat cuts and take corrective action according to workplace requirements

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

apply relevant regulatory requirements

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

Required knowledge

Knowledge of:

methods of accurately classifying product by measurement and describing products to specification

hygiene and sanitation requirements

consequences of out-of-specification meat cuts being packed and despatched or sold to a customer

relevant OH&S requirements

relevant regulatory requirements

cut and trim specifications employed in the workplace

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.

Specifications may be defined by:

customer specifications

industry standards such as AUS-MEAT

workplace procedures.

Product may be sorted according to:

age of meat

amount of fat

any blemishes

colour and texture of fat

colour of meat

confirmation

meat cuts

sex

texture of meat

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.

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.

Regulatory requirements may include:

Export Control Act

relevant regulations

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

requirements set out in AS EN 12442.2:2003 Australian Standard - Animal Tissues and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling

state and territory regulations regarding meat processing.