NTISthis.com

Evidence Guide: MTMP2131C - Prepare and despatch meat product orders

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

 

MTMP2131C - Prepare and despatch meat product orders

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

Identify product required for meat product orders

  1. Products are identified and labelled in accordance with trade descriptions.
  2. Products are identified in accordance with company requirements.
Products are identified and labelled in accordance with trade descriptions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are identified in accordance with company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check customer requirements for delivery of order

  1. Customer requirements are confirmed to determine product order delivery arrangements.
  2. Customer requirements are checked to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements.
  3. Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.
Customer requirements are confirmed to determine product order delivery arrangements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer requirements are checked to confirm whether the order is domestic or export so as to comply with appropriate regulatory and importing country requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange orders

  1. Products are identified for an order and chiller location is confirmed.
  2. Product is assembled and checked against documentation to ensure correct order is sent out.
Products are identified for an order and chiller location is confirmed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is assembled and checked against documentation to ensure correct order is sent out.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete documentation

  1. Despatch documentation is correctly completed either manually or electronically to workplace and regulatory requirements.
Despatch documentation is correctly completed either manually or electronically to workplace and regulatory 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:

make up meat orders correctly in accordance with workplace, Occupational Health and Safety (OH&S), hygiene and sanitation, Quality Assurance (QA) and regulatory requirements

identify cartons and carcases which are unsuitable for loadout

work efficiently in teams and individually

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:

types of cartons and carcases which are unsuitable for loadout

export and domestic regulatory requirements related to the despatch of meat products

procedures to deal with contingencies, such as incorrect orders documentation

relevant security arrangements

temperature requirements for despatch of product

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 productorders may be:

carcase or cartons.

Delivery may be:

container

truck.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Documentation may include:

domestic transfers

labelling, which may include:

for Australian inspection

for domestic purposes

for export purposes

pre-printed cartons

meat transfer certificates

notice of intention

supplementary meat transfer certificates.

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

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

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.

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

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to workplace requirements.