NTISthis.com

Evidence Guide: MTMP2198C - Clean after operations - slaughter floor

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

 

MTMP2198C - Clean after operations - slaughter floor

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

Clean slaughter floor

  1. Slaughter floor is cleaned in accordance with cleaning schedule and work instructions.
  2. Cleaning chemicals are used according to manufacturer's specifications and Occupational Health and Safety (OH&S) requirements.
  3. Post-cleaning monitoring is undertaken in accordance with workplace requirements.
  4. Slaughter floor cleaning is conducted to OH&S requirements.
  5. Specific areas of contamination risk for product are identified and cleaned according to workplace requirements.
Slaughter floor is cleaned in accordance with cleaning schedule and work instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cleaning chemicals are used according to manufacturer's specifications and Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Post-cleaning monitoring is undertaken in accordance with workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slaughter floor cleaning is conducted to OH&S requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Specific areas of contamination risk for product are identified and cleaned according to workplace requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean , equipment and fittings

  1. Knocking or stunning area is cleaned and equipment isolated and/or immobilised.
  2. Equipment is tagged out and immobilised during cleaning.
  3. Machinery is isolated, stripped down, cleaned and sanitised according to work instructions.
  4. Cleaned areas are checked according to workplace requirements.
Knocking or stunning area is cleaned and equipment isolated and/or immobilised.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Equipment is tagged out and immobilised during cleaning.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Machinery is isolated, stripped down, cleaned and sanitised according to work instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cleaned areas are checked according to 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 throughout the process area and in cleaning all items of equipment.

Context of, and specific resources for assessment

Assessment must be conducted in an abattoir under normal working conditions.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

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:

identify significant areas of contamination on slaughter floor

clean slaughter floor effectively in accordance with cleaning program

clean slaughter floor equipment in accordance with work instructions and OH&S requirements

work effectively as an individual and as part of a team

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:

implications for production if slaughter floor fails to meet pre-operational check requirements

cleaning schedule for slaughter floor

hygiene and sanitation monitoring program for slaughter floor

relevant regulatory requirements

significant areas of contamination on slaughter floor

specific OH&S risks associated with cleaning machinery on slaughter floor

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.

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.

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.

Equipment and fittings may include:

knocking boxes

stunners

hoists

rails

pneumatic cutters

restrainers

rise and fall platforms

breaking saws

chutes and bins

viscera tables.

Regulatory requirements may include:

environmental protection standards, controls and protocols

Export Control Act

hygiene and sanitation requirements

relevant regulations

regulations relating to the storage, use and disposal of chemicals

requirements set out in the AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

Communication skills may include:

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.