NTISthis.com

Evidence Guide: MTMP2201C - Transport food

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

 

MTMP2201C - Transport food

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

Prepare to transport food

  1. Vehicles and containers or receptacles used to transport food are inspected and are appropriate for use.
  2. Vehicles and containers or receptacles used to transport food are prepared for use.
  3. Food is loaded and secured as required, according to product requirements and workplace and regulatory requirements.
Vehicles and containers or receptacles used to transport food are inspected and are appropriate for use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Vehicles and containers or receptacles used to transport food are prepared for use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is loaded and secured as required, according to product requirements and workplace and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport food

  1. Food safety hazards are monitored and controlled as required by the food safety program to ensure that food safety is maintained during transport.
  2. Where food safety control requirements are not met, non-conformance is promptly reported and corrective action is taken.
  3. Food is unloaded as required according to product requirements and workplace procedures.
  4. Food safety information is recorded to meet the requirements of the food safety program.
Food safety hazards are monitored and controlled as required by the food safety program to ensure that food safety is maintained during transport.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where food safety control requirements are not met, non-conformance is promptly reported and corrective action is taken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is unloaded as required according to product requirements and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety information is recorded to meet the requirements of the food safety program.

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 competencye 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 utilising trucks usually used for delivery.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal despatch and delivery conditions.

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:

prepare to transport food, such as:

confirming that food holding containers or receptacles meet workplace hygiene standards

confirming that equipment used to maintain the required environment during transport is ready for use

food parameters (e.g. temperature, loading and unloading areas, and containers and receptacles) are met prior to loading, transporting and unloading

confirm vehicle and associated equipment are ready to transport food

load and unload food as required by work responsibility by following procedures to ensure that food is loaded and unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items

maintain work area and vehicles in a tidy state to meet workplace requirements

transport food safely

work effectively as an individual and as part of a team

observe relevant Occupational Health and Safety (OH&S) requirements

locate and follow workplace information relating to food safety responsibilities

identify and implement the methods and procedures used to control food safety hazards

monitor food safety hazards as required by workplace requirements

record results of monitoring and maintain records as required by the food safety program

take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

report non-conformance and/or unusual circumstances which could affect food safety

take appropriate corrective action in response to failure to meet food safety requirements as required by workplace procedures

undertake record-keeping responsibilities relating to food safety

use relevant communication skills

use work instructions to find advice on food safety responsibilities relating to own work

Required knowledge

Knowledge of:

characteristics of food transported as they affect loading and handling of food and the potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported

procedures and responsibilities for food safety relating to own work

non-conformance and/or unusual circumstances which could affect food safety

microbiological, physical and chemical hazards that can occur when loading, transporting and unloading food, including the types of hazards likely to occur, the conditions under which they occur and possible consequences

environmental conditions necessary to maintain food safety

methods and procedures used to control food safety hazards

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.

Food may include:

carcase meat

carton meat

portion control product

smallgoods.

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

requirements set out in AS EN 1244.2:2003 Australian Standard - Animal Tissues and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collecting and Handling

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

state and territory regulations regarding product temperatures

state and territory 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.

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.