NTISthis.com

Evidence Guide: MTMP3074B - Perform carcase Meat Hygiene Assessment

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

 

MTMP3074B - Perform carcase Meat Hygiene Assessment

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

Monitor carcase product

  1. Samples are selected for assessment according to the approved sampling plan for sample size and frequency.
  2. Assessment is conducted utilising appropriate facilities, lighting and time.
  3. Products are monitored for defects according to the agreed criteria and classification.
  4. Carcases are scanned using the approved scanning lines.
  5. Defects are recorded accurately using the correct forms or electronic system.
  6. Immediate corrective action is implemented according to the Meat Hygiene Assessment (MHA) program's requirements.
  7. Carcases are monitored according to the workplacerequirements for hygiene and sanitation, and Occupational Health and Safety (OH&S).
Samples are selected for assessment according to the approved sampling plan for sample size and frequency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessment is conducted utilising appropriate facilities, lighting and time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are monitored for defects according to the agreed criteria and classification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcases are scanned using the approved scanning lines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects are recorded accurately using the correct forms or electronic system.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Immediate corrective action is implemented according to the Meat Hygiene Assessment (MHA) program's requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcases are monitored according to the workplacerequirements for hygiene and sanitation, and Occupational Health and Safety (OH&S).

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 while complying with:

Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulations

company procedures.

Context of, and specific resources for assessment

Assessment must take place in a meat processing plant under real working conditions.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulated demonstration

workplace demonstration of skills

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:

instigate corrective actions when appropriate

monitor product for defects according to the MHA program

calculate defect ratings

record the monitoring results accurately

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory and workplace requirements

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

Required knowledge

Knowledge of:

how carcase monitoring is to be undertaken

how defect ratings are detected

hygiene and sanitation requirements when monitoring product

OH&S requirements when monitoring product

types of defects to be identified on carcase product

when and how corrective actions are to be taken in response to monitoring outcomes

how the approved sample plan is implemented for product monitoring

classification of defects

purpose of an MHA program

relevant regulatory and workplace requirements

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

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

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.

Enterprise recording systems may be:

manual or electronic.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

interpreting needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

using negotiation or persuasion skills

working with diverse individuals and groups

writing to audience needs.

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.