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Evidence Guide: MTMP2082C - Operate carton scales

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

 

MTMP2082C - Operate carton scales

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

Check scales

  1. All scales are checked regularly according to operational procedures and regulatory requirements to ensure hot weights are accurate.
  2. Scales are checked to ensure they read zero after taring.
  3. Appropriate personnel are notified if scales are not accurate.
All scales are checked regularly according to operational procedures and regulatory requirements to ensure hot weights are accurate.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Scales are checked to ensure they read zero after taring.

Completed
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Appropriate personnel are notified if scales are not accurate.

Completed
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Test weights

  1. Clean and undamaged mass is combined to determine maximum operational weight for production.
  2. Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.
  3. Test weights are certified in accordance with regulatory and workplace requirements.
Clean and undamaged mass is combined to determine maximum operational weight for production.

Completed
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Scale readings are recorded at a minimum of two increments to ensure scales are checked accurately.

Completed
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Test weights are certified in accordance with regulatory and workplace requirements.

Completed
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Record check measure

  1. All results of check measures are accurately recorded according to workplace requirements.
  2. Results are verified according to workplace requirements.
All results of check measures are accurately recorded according to workplace requirements.

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Results are verified according to workplace requirements.

Completed
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Weigh carton

  1. Carton is weighed and weight read.
  2. Net weight of carton is checked to ensure compliance with workplace requirements and customer specifications.
  3. Weight of carton is recorded (where this forms part of work instruction).
Carton is weighed and weight read.

Completed
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Net weight of carton is checked to ensure compliance with workplace requirements and customer specifications.

Completed
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Weight of carton is recorded (where this forms part of work instruction).

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 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:

weigh cartons accurately

check carton contents against product description

accurately complete scales records

use correct scale check procedure

identify specific scales problems and specify the action required to maintain weighing standards

report equipment faults to supervisor

work effectively as an individual and as part of a team

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

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 communication skills appropriate to the task

Required knowledge

consequences of incorrect operation of scales

enterprise and regulatory requirements for operating and testing scales

relevant OH&S requirements

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.

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

state and territory regulations regarding meat processing.

Workplace requirements may include:

apply numeracy skills

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.

Communication skills may include:

listening and understanding

reading and recording workplace data

sharing information

speaking clearly and directly

working with diverse individuals and groups.