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Evidence Guide: MTMP3002C - Stick and bleed animal

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

 

MTMP3002C - Stick and bleed animal

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

Stick and bleed the animal

  1. Major blood vessels, trachea and/or oesophagus are accurately located and identified.
  2. Knife is used to sever the major blood vessels safely and hygienically to workplace requirements.
  3. Animal is stuck in manner to avoid undue and unnecessary suffering to the animal in accordance with animal welfare requirements.
  4. Incision is made exposing the trachea or oesophagus in accordance with animal welfare, regulatory and workplace requirements, where part of work instruction.
  5. Sticking procedures are conducted to minimise risk of contamination to the carcase and to maintain product quality.
  6. Threats of contamination and cross-contamination in the sticking process are identified and explained.
  7. Animal is bled in a fast and complete process to avoid undue suffering.
  8. Carcase is bled in accordance with workplace and regulatory requirements.
Major blood vessels, trachea and/or oesophagus are accurately located and identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Knife is used to sever the major blood vessels safely and hygienically to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Animal is stuck in manner to avoid undue and unnecessary suffering to the animal in accordance with animal welfare requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incision is made exposing the trachea or oesophagus in accordance with animal welfare, regulatory and workplace requirements, where part of work instruction.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sticking procedures are conducted to minimise risk of contamination to the carcase and to maintain product quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Threats of contamination and cross-contamination in the sticking process are identified and explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Animal is bled in a fast and complete process to avoid undue suffering.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is bled in accordance with workplace and regulatory 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 chain speed.

Context of, and specific resources for assessment

Assessment must occur in a registered slaughtering establishment under normal production 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:

demonstrate effective sticking of animal in accordance with Occupational Health and Safety (OH&S) and workplace requirements

maintain, clean and handle knives safely and hygienically

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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

Required knowledge

Knowledge of:

religious requirements, where relevant

animal welfare considerations and animal welfare requirements

consequences of an incomplete bleed for the quality of the product

purpose of sticking

purpose of a fast and complete bleed

anatomical structures relevant to sticking, including variations between species

relevant regulatory requirements

potential causes of contamination and cross-contamination

requirements of the Animal Welfare Code of Practice and enterprise ethical standards relating to the bleeding of animals

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.

Stick and bleed process employed may vary.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Animal welfare requirements may include:

Animal Welfare Code of Practice

Enterprise ethical standards

European Union (EU) and other importing country animal welfare requirements.

Regulatory requirements may include:

Export Control Act

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

state and territory regulations regarding meat processing.

Fast and complete bleeding may include:

avoiding contamination of the carcase

avoiding damage to the carcase

making correct incisions

sterilisation techniques.

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:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Religious requirements may include:

Halal

Kosher.

Species may include:

cattle

deer

goats

pigs

sheep.