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Evidence Guide: MTMP3082C - Operate continuous cooker

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

 

MTMP3082C - Operate continuous cooker

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

Feed cooker

  1. Start-up process is carried out to manufacturer's and workplace requirements.
Start-up process is carried out to manufacturer's and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor cooker

  1. Cooker is operated in accordance with work instructions.
  2. Flow into cooker is monitored.
  3. Level in cooker is monitored.
  4. Temperature is monitored and adjusted in accordance with workplace and Occupational Health and Safety (OH&S) requirements.
  5. Outflow is monitored for workplace requirements.
  6. OH&S requirements are identified and complied with.
Cooker is operated in accordance with work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flow into cooker is monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Level in cooker is monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature is monitored and adjusted in accordance with workplace and Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Outflow is monitored for workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

OH&S requirements are identified and complied with.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor environmental controls

  1. Vapours are monitored to ensure they are condensed in accordance with regulatory requirements.
  2. Non-condensed emissions to scrubber, bio-filter and/or after burner are monitored in accordance with regulatory requirements.
Vapours are monitored to ensure they are condensed in accordance with regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-condensed emissions to scrubber, bio-filter and/or after burner are monitored in accordance with regulatory 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 the normal rate of production for that rendering plant.

Context of, and specific resources for assessment

Assessment must be conducted in a registered, operating meat rendering 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:

apply mathematical processes to monitoring procedures

monitor temperature and make adjustments according to work instructions and product specifications

test product samples to ensure cooked to specifications

load and unload cooker to specifications

apply relevant communication skills

work effectively as an individual and as part of a team

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:

basic operating principles of cooker

Quality Assurance (QA) requirements of operations

effects of overcooking

implications on product quality and productivity of incorrect load in cooker

production problems and out-of-specification product and take corrective action

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

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 5008:2001/Amdt-12003 Australian Standard for the Hygienic Rendering of Animal Products

federal, state and territory regulations regarding meat processing.

Mathematical processes may include

calculation, estimation, collation and recording of data relating to time, temperature, humidity quantity etc

interpretation of control screens and panels, dials and controls

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly.