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Evidence Guide: MTMP3057C - Slice and trim large stock forequarter

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

 

MTMP3057C - Slice and trim large stock forequarter

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

Identify specifications for cuts

  1. Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer and workplace requirements.
Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and trim forequarter primary meat cuts into finished meat cuts

  1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
  2. Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.
  3. Persistent defects are reported to supervisor in accordance with work instructions.
Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Persistent defects are reported to supervisor in accordance with work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow dropped meat procedures

  1. Dropped meat procedures are followed according to workplace requirements.
Dropped meat procedures are followed according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

  1. Defects are identified, removed and reported according to government regulations and workplace standards.
Defects are identified, removed and reported according to government regulations and workplace standards.

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 the normal rate of production for that plant.

Context of, and specific resources for assessment

Assessment must be conducted in a registered, operating meat processing plant or premises.

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:

slice and trim all forequarter primals prepared at the workplace according to work instructions including those from the chuck, brisket, blade, spencer roll and chuck tender

report defects according to work instructions promptly, accurately and clearly

apply relevant communication skills

work effectively as an individual and as part of a team

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:

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

carcase anatomy of species as it relates to cutting lines

how yield is calculated and why it is important

personal hygiene and sanitation, and dropped meat procedures

nature of defects that can occur on forequarters and the corrective action required for each

OH&S requirements for slicing

product slicing and trimming requirements as identified in customer and workplace specifications

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.

Specifications may :

include

age

chemical lean

cutting lines

fat depth

gender

muscle groups

weight and/or length ranges

and be derived from:

AUS-MEAT

customer requirements

species

workplace requirements.

Regulatory requirements may include:

Export Control Act

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.

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

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

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups.

Species may include:

beef

horse

buffalo

any other large species processed for human consumption.