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Evidence Guide: MTMP2132C - Loadout meat product

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

 

MTMP2132C - Loadout meat product

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

Identify product

  1. Product required for order is identified in accordance with workplace requirements and customer specifications.
  2. Temperature of product is correctly recorded in accordance with workplace requirements.
  3. Brands or labels are checked against order.
Product required for order is identified in accordance with workplace requirements and customer specifications.

Completed
Date:

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Temperature of product is correctly recorded in accordance with workplace requirements.

Completed
Date:

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Brands or labels are checked against order.

Completed
Date:

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Consolidate order

  1. Product order is checked to ensure it is complete before loading.
  2. Carcases are assembled in hanging yard or carton meat is palletised in accordance with workplace and OH&S requirements, where required.
Product order is checked to ensure it is complete before loading.

Completed
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Carcases are assembled in hanging yard or carton meat is palletised in accordance with workplace and OH&S requirements, where required.

Completed
Date:

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Loadout product

  1. Order is handled in accordance with hygiene and sanitation, and food safety requirements.
  2. Product is loaded into transport vehicle, container or refrigerated storage in accordance with workplace requirements.
  3. OH&S requirements are identified and met.
  4. Security requirements for products (e.g. seals on trucks and containers) are met in accordance with regulatory requirements.
Order is handled in accordance with hygiene and sanitation, and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is loaded into transport vehicle, container or refrigerated storage in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

OH&S requirements are identified and met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Security requirements for products (e.g. seals on trucks and containers) are met in accordance with 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 the normal rate of production.

Context of, and specific resources for assessment

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

Method of assessment

Recommended methods of assessment include:

assignments

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

workplace project

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:

ensure that all points leading to the loadout area are open and relevant points are closed when handling carcases on the rail

loadout product to workplace, OH&S and regulatory requirements and customer specifications.

use loading machinery and technology according to workplace and manufacturer's specifications

check brands and correctly label product when part of loadout procedures

correctly identify products

accurately record temperatures

accurately weigh product where part of loadout procedures

identify and comply with regulatory requirements for loadout including security arrangements for containers and trucks

identify causes of cross contamination of carcases during manual handling

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:

OH&S, regulatory, hygiene and sanitation requirements related to loadout of product

purpose and nature of relevant documentation

security requirements related to loadout.

impact of weather conditions at loadout from wild game depots e.g. rain (where applicable)

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.

Product may:

be from a variety of species

include varying types of product in a single order.

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.

Brands may include:

Australian Quarantine Inspection Service AQIS

Australian Inspection brands

crown

strip brands

two-tooth.

Labels may include:

carcase labels

carton labels.

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

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.

Security requirements may include:

seals on trucks and containers.

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

state and territory regulations regarding meat processing.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to workplace requirements.