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Evidence Guide: MTMP3062B - Bone small stock carcase - shoulder

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

 

MTMP3062B - Bone small stock carcase - shoulder

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bone shoulder

  1. Primal cuts are sliced and removed from the carcase according to work instructions and specifications.
  2. Primal cuts are sliced and removed from the carcase according to Occupational Health and Safety (OH&S) requirements including the safe and effective use of a knife and following safe manual handling techniques.
  3. Primal lines are cut in compliance with regulatory requirements.
  4. Meat safety and quality hazards are handled according to workplace procedures.
  5. Primals are cut to maximise yield.
Primal cuts are sliced and removed from the carcase according to work instructions and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Primal cuts are sliced and removed from the carcase according to Occupational Health and Safety (OH&S) requirements including the safe and effective use of a knife and following safe manual handling techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Primal lines are cut in compliance with regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat safety and quality hazards are handled according to workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Primals are cut to maximise yield.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

  1. Defects are identified, removed and reported according to government regulations and workplace standards.
  2. Persistent defects are reported to supervisor in accordance with work instructions.
Defects are identified, removed and reported according to government regulations and workplace standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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 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 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:

operate equipment in accordance with workplace requirements

check and correct, where necessary, the accuracy of cutting lines

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:

structure of the carcase and identify primal cutting lines

procedure for removal of all primals to desired specifications

sources of contamination and cross-contamination and the ways of minimising it

importance of and technique required to maximise yield from a carcase

work instructions and dropped meat procedures

carcase defects and appropriate corrective actions

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:

be derived from

AUS-MEAT

customer requirements

workplace requirements

and relate to:

age

gender

muscle groups

species

standard primals.

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.

Boning systems or methods may include:

mechanical de-boning

side boning

table boning.

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.

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.

Defects may include:

abscesses

bruising

ingesta

pathological lesions

product contamination.

Equipment may include:

bandsaw

bone cutters

hooks

knives

pouches

rise and fall platforms

stands

tables.

Communication skills may include:

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups.