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Evidence Guide: MTMP2193B - Clean amenities and grounds

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

 

MTMP2193B - Clean amenities and grounds

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

Clean toilets, shower blocks and locker rooms

  1. Toilets, shower blocks and locker rooms are cleaned in accordance with cleaning schedules, work instruction, and Occupational Health and Safety (OH&S) policies and procedures.
  2. Cleaning chemicals are used in accordance with manufacturer and workplacerequirements.
  3. Specific areas requiring attention are identified.
  4. Post-cleaning monitoring is undertaken.
Toilets, shower blocks and locker rooms are cleaned in accordance with cleaning schedules, work instruction, and Occupational Health and Safety (OH&S) policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning chemicals are used in accordance with manufacturer and workplacerequirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specific areas requiring attention are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-cleaning monitoring is undertaken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean canteens and eating areas

  1. Eating areas are cleaned in accordance with cleaning schedule, work instructions and OHS requirements.
  2. Cleaning chemicals are used in accordance with workplace and manufacturer's requirements.
Eating areas are cleaned in accordance with cleaning schedule, work instructions and OHS requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning chemicals are used in accordance with workplace and manufacturer's requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean grounds

  1. Types of waste and rubbish to be cleared are identified.
  2. Waste disposal arrangements for different types of waste are identified and followed.
  3. Grounds are cleaned according to direction or relevant work instructions.
  4. Chemicals such as herbicides are used in accordance with workplace and manufacturer's requirements.
Types of waste and rubbish to be cleared are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste disposal arrangements for different types of waste are identified and followed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grounds are cleaned according to direction or relevant work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemicals such as herbicides are used in accordance with workplace and manufacturer'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 normal rate of production.

Context of, and specific resources for assessment

Assessment must be conducted in a registered operating 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:

locate and cite relevant materials safety data sheets

use chemicals according to workplace and manufacturer's requirements

clean according to schedules

dispose of waste correctly

work efficiently in teams and individually

follow OH&S policies and procedures

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:

monitoring of cleaned areas

cleaning schedules for the range of areas

waste disposal requirements

importance of cleaning properly

relevant regulatory requirements

types of contamination

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 (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.

Regulatory requirements may include:

Export Control Act

environmental protection standards, controls and protocols

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:

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.