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Evidence Guide: MTMP3036C - Bed dress carcase

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

 

MTMP3036C - Bed dress carcase

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

Position carcase

  1. Carcase is positioned correctly in cradle to provide good access by operators in accordance with workplace requirements.
  2. Carcase is positioned in accordance with Occupational Health and Safety (OH&S) requirements.
Carcase is positioned correctly in cradle to provide good access by operators in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is positioned in accordance with Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete opening cuts

  1. Opening cuts are performed in accordance with workplace requirements.
  2. OH&S requirements are identified and met.
  3. Hide is split correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.
  4. Carcase is flanked with both left and right sides split from the flank to the shoulder area.
  5. Opening cuts are carefully made around both forelegs with incision from pit to hock.
  6. Hide is cleared from both forelegs in accordance with workplace procedures.
  7. Hide is opened to the neck along the length of the brisket.
  8. Hide is cleared from both sides of neck and deep into the neck and shoulders clearing the brisket.
Opening cuts are performed in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

OH&S requirements are identified and met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hide is split correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is flanked with both left and right sides split from the flank to the shoulder area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opening cuts are carefully made around both forelegs with incision from pit to hock.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hide is cleared from both forelegs in accordance with workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hide is opened to the neck along the length of the brisket.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hide is cleared from both sides of neck and deep into the neck and shoulders clearing the brisket.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove hide

  1. Hide is removed employing measures and techniques to avoid damage to, or contamination of, carcase.
  2. Hide is disposed of in accordance with workplace requirements.
  3. All operations are performed in accordance with OH&S requirements.
Hide is removed employing measures and techniques to avoid damage to, or contamination of, carcase.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hide is disposed of in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All operations are performed in accordance with OH&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 production speed.

Context of, and specific resources for assessment

Assessment must occur in a registered 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:

position carcase correctly in the cradle

remove hide without damage to hide or carcase

bed dress carcase according to work instructions

work with bed dressing partner to remove hide smoothly and safely (where applicable)

apply relevant OH&S and regulatory requirements

operate, clean and maintain equipment according to workplace requirements

apply relevant communication skills

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:

general economic impact of nicked, soiled or damaged hide and scored meat

importance of correctly placing carcase in cradle

relevant work instructions

relevant OH&S and regulatory requirements

general anatomy of carcase relevant to the task

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

hygiene and sanitation 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

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.

Contamination may result from:

chain fall out

dust

excreta

fibre

ingesta

water.

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

federal, state and territory regulations regarding meat processing.

Equipment may include:

cradle

hand or air knife.

Communication skills may include:

listening and understanding

speaking clearly and directly

sharing information

working with diverse individuals and groups.