Evidence Guide: MTMP3025C - Perform rosette cuts
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!
MTMP3025C - Perform rosette cuts
What evidence can you provide to prove your understanding of each of the following citeria?
Open the hides or pelts
Hides or pelts are opened around the shoulders. Hides or pelts are opened in accordance with workplace instructions. Hides or pelts are opened in accordance with Occupational Health and Safety (OH&S) requirements.
Hides or pelts are opened around the shoulders.
Hides or pelts are opened in accordance with workplace instructions.
Hides or pelts are opened in accordance with Occupational Health and Safety (OH&S) requirements.
Clear the hides or pelts
Hides or pelts are cleared from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements. Hides or pelts are cleared from shoulder area in accordance with OH&S requirements. Hides or pelts are cleared without damaging the carcase, hides or pelts.
Hides or pelts are cleared from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements.
Hides or pelts are cleared from shoulder area in accordance with OH&S requirements.
Hides or pelts are cleared without damaging the carcase, hides or pelts.
Teacher: ___________________________________ Date: _________
Instructions to Assessors
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 meat processing plant or facility at normal production speed.
Context of, and specific resources for assessment
Assessment must occur in a registered meat processing plant or facility.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
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
make rosette cuts cleanly, safely and hygienically according to work instructions
demonstrate effective knife skills
identify contamination and take corrective action in accordance with workplace requirements
apply relevant communication skills
work effectively as an individual and as part of a team
apply relevant OH&S and 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
hygiene and sanitation requirements
relevant work instructions, including those relating to knives
impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business
relevant OH&S and regulatory requirements
sources of contamination and cross-contamination
general anatomy of carcase relevant to the task
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
protective boot covers
protective hand and arm covering
protective head and hair covering
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Workplace requirements may include:
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
Communication skills may include:
listening and understanding
speaking clearly and directly
working with diverse individuals and groups.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
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.
Hygiene and sanitation requirements may include:
relevant government regulations
Contamination may include:
chain fall out
contents of intestines