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Evidence Guide: MTMP3120A - Prepare a kill sheet

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

 

MTMP3120A - Prepare a kill sheet

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

Review stock arrival documentation

  1. Check all relevant paperwork has been received, e.g., National Vendor Declarations (NVDs) or Post-Sale Summaries (PSSs).
Check all relevant paperwork has been received, e.g., National Vendor Declarations (NVDs) or Post-Sale Summaries (PSSs).

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare kill sheet

  1. Prepare kill sheet according to workplace requirements and livestock advice.
  2. Liaise with livestock staff to determine correct order for stock presentation to slaughter.
  3. Ensure relevant staff receive kill sheet in a timely manner according to work place requirements.
Prepare kill sheet according to workplace requirements and livestock advice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with livestock staff to determine correct order for stock presentation to slaughter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure relevant staff receive kill sheet in a timely manner according to work place requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments to the kill sheet throughout the day

  1. Liaise with slaughter floor staff to ensure kill sheet is modified if stock are presented out of order, e.g. emergency kills.
  2. Modify kill sheet as and when livestock or on-floor issues alter the order or number of stock to be processed.
  3. Ensure relevant staff received modified kill sheets in a timely manner according to work place requirements.
Liaise with slaughter floor staff to ensure kill sheet is modified if stock are presented out of order, e.g. emergency kills.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify kill sheet as and when livestock or on-floor issues alter the order or number of stock to be processed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure relevant staff received modified kill sheets in a timely manner according to work place 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

Assessment must confirm the ability to:

review stock arrival documentation

prepare kill sheet

make adjustments to the kill sheet throughout the day.

Assessment must confirm knowledge of:

the NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability

regulatory requirements which impact on when stock must be presented for processing e.g. injured, ill or diseased animals (suspects), dirty stock etc

workplace requirements that impact on the order in which categories of stock are presented

workplace arrangements for dealing with non-tagged sheep/goats

kill sheet distribution requirements

impact of kill sheet changes on lairage and production staff

status, abbreviations and what they mean, and the required actions to be taken in response.

Context of and specific resources for assessment

Assessment must be conducted in the workplace.

Resources may include:

enterprise work instructions

Meat and Livestock Australia (MLA) NLIS assistance

workplace Approved Arrangement.

Method of assessment

The following assessment methods are suggested:

workplace referee’s report

knowledge test

on-the-job demonstration with assessor observation.

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 include:

Ability to:

explain the importance of the Property Identification Code (PIC) and NVD

read and interpret NVDs

generate and interpret an abattoir’s kill sheet

modify a kill sheet to meet changes to production scheduling

advise livestock and slaughter floor staff of changes in the kill sheet and provide support as required

communicate effectively with slaughter floor and livestock supervisors

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

take appropriate steps to minimise workplace health and safety risks when working with livestock

work effectively as an individual and as part of a team.

Required knowledge includes:

Knowledge of:

the NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability

regulatory requirements which impact on when stock must be presented for processing e.g. injured, ill or diseased animals (suspects), dirty stock, etc.

workplace requirements that impact on the order in which categories of stock are presented

workplace arrangements for dealing with non-tagged sheep/goats

kill sheet distribution requirements

impact of kill sheet changes on lairage and production staff

status, abbreviations and what they mean, and the required actions to be taken in response.

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 health and safety risks when working with livestock may include:

zoonotic diseases such as Q-Fever

manual handling risks

risk of injury from livestock

risk of sunburn

working from heights such as stock trucks and stockyards

requirements to wear specified Personal Protective Equipment (PPE)

being aware of and managing risks affecting co-workers

risks associated with the use of electrical equipment.