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Evidence Guide: MTMP2177C - Process pet meat

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

 

MTMP2177C - Process pet meat

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

Examine meat and offal for pet meat

  1. Meat and offal for pet meat is inspected for abnormalities or defects.
  2. Abnormalities or defects are identified and appropriate action is taken according to workplace requirements.
  3. Infected or affected products are isolated for disposal according to regulatory and workplace requirements.
Meat and offal for pet meat is inspected for abnormalities or defects.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Abnormalities or defects are identified and appropriate action is taken according to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Infected or affected products are isolated for disposal according to regulatory and workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare meat and offal for pet meat

  1. Meat and offal is prepared for pet consumption or further processing in accordance with regulatory and workplace requirements.
  2. Product is trimmed and processed to meet customer specifications.
Meat and offal is prepared for pet consumption or further processing in accordance with regulatory and workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Product is trimmed and processed to meet customer specifications.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Package and store pet meat

  1. Pet meat is packaged in tubs, bins or containers in accordance with regulatory and workplace requirements, and customer specifications.
  2. Pet meat is stored in accordance with workplace requirements.
Pet meat is packaged in tubs, bins or containers in accordance with regulatory and workplace requirements, and customer specifications.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Pet meat is stored in accordance with workplace 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 production speeds.

Context of, and specific resources for assessment

Assessment must be conducted in a meat processing plant.

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:

process meat and offal for pet food in accordance with work instructions, regulatory requirements and customer specifications

process meat and offal for pet food to workplace requirements

identify abnormalities or defects and take appropriate corrective action

package and store pet food in accordance with regulatory, customer and workplace requirements

comply with Occupational Health and Safety (OH&S)requirements for the processing of pet meat

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

Required knowledge

Knowledge of:

types of meat used for pet meat

workplace and regulatory requirements related to the processing, packaging and storage of pet meat

OH&S requirements for the processing of pet meat

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.

Offal may include:

bones

brain

cheek

chitterlings

diaphragm

fat (tallow)

glands

heart

kidney

liver

lungs

small intestines

stomach

tail

tendons

tongue

tripe.

Abnormalities or defects may include:

abscesses

grass seeds

parasite damage

pathological lesions.

Workplace requirements may include:

disposal of waste products

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

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 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.