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Evidence Guide: MTMP2186C - Pack and despatch rendered products

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

 

MTMP2186C - Pack and despatch rendered products

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

Package rendered products

  1. Rendered products are inspected to workplace requirements prior to packaging.
  2. Rendered products are packaged to workplace requirements using correct packaging procedures and effective storage materials.
  3. Meat meal is packaged in bulk and/or bags, if applicable.
  4. Packaging and labelling is checked in accordance with customer specifications.
  5. Packaged products are palletised where required.
  6. Rendered products are packaged to Occupational Health and Safety (OH&S) requirements.
Rendered products are inspected to workplace requirements prior to packaging.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rendered products are packaged to workplace requirements using correct packaging procedures and effective storage materials.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat meal is packaged in bulk and/or bags, if applicable.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging and labelling is checked in accordance with customer specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaged products are palletised where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rendered products are packaged to Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Despatch rendered products

  1. Products are labelled accurately, to customer specifications, in preparation for storage, sales or distribution.
  2. Products are transferred to storage areas.
  3. Packaged products are despatched.
Products are labelled accurately, to customer specifications, in preparation for storage, sales or distribution.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are transferred to storage areas.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaged products are despatched.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check Quality Assurance (QA) aspects of delivery trucks

  1. QA requirements are identified for trucks leaving the plant.
  2. Environmental and commercial impact of a spill during transportation is identified.
  3. QA check of truck is undertaken according to work instructions.
QA requirements are identified for trucks leaving the plant.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental and commercial impact of a spill during transportation is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

QA check of truck is undertaken according to work instructions.

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 in an operating rendering plant.

Context of, and specific resources for assessment

Assessment must be conducted in the workplace.

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:

pack and despatch rendered products according to workplace and OH&S requirements

label rendered products according to customer specifications and workplace requirements

despatch rendered products to workplace requirements

apply relevant regulatory requirements

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:

OH&S hazards associated with packing and despatching by-products

QA requirements for delivery trucks

relevant regulatory 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.

Products may include:

blood

fertiliser

meat or meat and bone meal

tallow.

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.

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.

Storage may include:

bulk bin or bagging of dry material

heated bulk tanks for wet material

sterile refrigerated bottles.

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 5008:2001 Australian Standard for the Hygienic Rendering of Animal Products

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:

completing workplace documentation

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.