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Evidence Guide: MTMP2075C - Pack meat products

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

 

MTMP2075C - Pack meat products

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

Check packing area

  1. Packing area is checked for hygiene and operational requirements prior to commencing work, in accordance with work instructions.
Packing area is checked for hygiene and operational requirements prior to commencing work, in accordance with work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack meat product

  1. Product to be packed is selected and checked for defects according to customer and workplacerequirements.
  2. Corrective action is taken according to workplace requirements if product is out-of-specification.
  3. Product out-of-specification is handled according to workplace requirements.
  4. Correct packaging materials are selected according to workplace and customer requirements.
  5. Packaging is checked for defects in accordance with work instructions.
  6. Product is packed and arranged according to workplace and customer requirements.
  7. Product is weighed according to workplace and regulatory requirements, if this forms part of work instructions.
  8. Food safety hazards associated with packing are identified and minimised by preventative measures.
  9. Occupational Health and Safety (OH&S) requirements for packing are identified and complied with, including safe manual handling.
  10. Packed product is labelled according to workplace requirements (if this forms part of work instructions).
Product to be packed is selected and checked for defects according to customer and workplacerequirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action is taken according to workplace requirements if product is out-of-specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product out-of-specification is handled according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct packaging materials are selected according to workplace and customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging is checked for defects in accordance with work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is packed and arranged according to workplace and customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is weighed according to workplace and regulatory requirements, if this forms part of work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety hazards associated with packing are identified and minimised by preventative measures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Occupational Health and Safety (OH&S) requirements for packing are identified and complied with, including safe manual handling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packed product is labelled according to workplace requirements (if this forms part of 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 has to be demonstrated at a rate of packing that meets workplace requirements over a period of time.

Context of, and specific resources for assessment

Assessment has to be conducted in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace

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:

demonstrate the inspection and selection of meat products prior to packaging

select and blend meat cuts and trimmings to meet customer specifications (where appropriate)

pack and arrange product to workplace, customer and regulatory requirements

accurately weigh a variety of products (where appropriate)

inspect packaging for defects and take appropriate action

work effectively as an individual and as part of a team

comply with OH&S requirements for packing including safe handling

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:

how a variety of products may need to be arranged for packing

labelling requirements where relevant

requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

packaging requirements for the range of meat products to be packaged

workplace, customer and regulatory requirements related to packing products

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.

Meat products may include:

processed and unprocessed meat

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

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 1244.2:2003 Animal Tissue and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling

federal, state and territory regulations regarding meat processing.

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:

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.