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Evidence Guide: MTMP2175C - Process paunch

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

 

MTMP2175C - Process paunch

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

Open paunch

  1. Paunch is opened to empty all contents.
  2. Paunch is opened in accordance with workplace and Occupational Health and Safety (OH&S)requirements.
  3. Paunch is opened to ensure paunch products remain intact.
Paunch is opened to empty all contents.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Paunch is opened in accordance with workplace and Occupational Health and Safety (OH&S)requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Paunch is opened to ensure paunch products remain intact.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Empty paunch contents

  1. Paunch is emptied of any contents in accordance with workplace requirements.
Paunch is emptied of any contents in accordance with workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean paunch

  1. Paunch is cleaned to workplace requirements to prevent cross-contamination.
  2. Paunch products are washed and packed.
Paunch is cleaned to workplace requirements to prevent cross-contamination.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Paunch products are washed and packed.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Remove relevant parts

  1. Paunch is trimmed to cutting lines in accordance with work instructions.
  2. Parts are trimmed of fat as required.
Paunch is trimmed to cutting lines in accordance with work instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Parts are trimmed of fat as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Wash paunch

  1. Paunch is washed in accordance with work instructions.
  2. Waste is disposed of safely in accordance with work instructions.
Paunch is washed in accordance with work instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Waste is disposed of safely in accordance with work instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Work safely in paunch processing area

  1. Paunch is processed in accordance with OH&S requirements.
Paunch is processed in accordance with OH&S 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 usual speed of production.

Context of, and specific resources for assessment

Assessment must be conducted in an operating abattoir or knackery.

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:

apply OH&S and workplace requirements related to processing of the paunch

follow work instructions to process paunch

use mechanical aids where applicable

report faults in mechanical aids in accordance with workplace requirements

work efficiently in teams and individually

apply relevant regulatory 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 relevant communication skills

Required knowledge

Knowledge of:

quality requirements and specifications for paunches

uses of the paunch

work instructions for the paunch processing area

relevant regulatory requirements

OH&S hazards and requirements for paunch processing area

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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures

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:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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, codes of practice etc.

Mechanical aids may include:

various types of paunch emptying and washing machinery

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 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.