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Evidence Guide: MTMP401B - Utilise refrigeration index

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

 

MTMP401B - Utilise refrigeration index

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

Define the RI

  1. RI measure and the uses of predictive microbiological model are explained.
  2. Regulatory requirements for process compliance using the RI are identified.
  3. Factors affecting microbial growth are identified.
  4. RI model parameters are identified.
RI measure and the uses of predictive microbiological model are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory requirements for process compliance using the RI are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Factors affecting microbial growth are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

RI model parameters are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect temperature data for RI

  1. Data logger is set up correctly.
  2. Temperature sensor is placed in product, taking into account the point of microbiological concern and recommended placement.
  3. Time-temperature data is processed into correct format for RI calculator.
Data logger is set up correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature sensor is placed in product, taking into account the point of microbiological concern and recommended placement.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Time-temperature data is processed into correct format for RI calculator.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and define process to be validated

  1. Process is defined in terms of the output.
  2. Production lot is defined.
  3. Variables in the process are identified.
  4. Number of measurements to be taken is identified.
  5. When and where data is to be collected is identified.
  6. RI criteria are identified.
Process is defined in terms of the output.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production lot is defined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variables in the process are identified.

Completed
Date:

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Number of measurements to be taken is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

When and where data is to be collected is identified.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

RI criteria are identified.

Completed
Date:

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Calculate RI index

  1. Software is loaded and opened.
  2. Correct calculator options for process being validated are selected.
  3. RI for process to be validated is calculated.
Software is loaded and opened.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct calculator options for process being validated are selected.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

RI for process to be validated is calculated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Utilise RI to validate process

  1. RI is compared with ECO requirements.
  2. Appropriateness of the data is assessed where RI does not comply.
  3. Action is taken on a non-conforming process.
  4. Decisions are made on production disposition for a refrigeration breakdown.
RI is compared with ECO requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriateness of the data is assessed where RI does not comply.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Action is taken on a non-conforming process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decisions are made on production disposition for a refrigeration breakdown.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document a validation process using the RI

  1. Purpose, process and arrangements for the validation are described.
  2. Data collection methods and calculation options used are described and data collected is summarised.
  3. Validation decision is stated.
Purpose, process and arrangements for the validation are described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection methods and calculation options used are described and data collected is summarised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Validation decision is stated.

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 utilising the RI calculator.

Context of and specific resources for assessment

Assessment may involve processing real or simulated data.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

workplace referee 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:

define a process and the relevant variables

plan and manage the collection of data for a validation exercise

arrange and document the validation of a chilling process using the RI

input data into the RI index

identify and resolve data inconsistencies

process data into the correct format for the RI calculator

review RI calculated and make decisions on process validation or product disposition

apply relevant communication and mathematical skills

maintain currency of knowledge and techniques through informal learning and personal research utilising such things as the web, industry journals, Australian Quarantine Inspection Service (AQIS) notices and conference workshops

work effectively as an individual and as a team member when gathering data

identify and apply relevant Occupational Health and Safety (OH&S), 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:

growth phases of microbes

purpose of predictive microbiological models

how and why RI is used

the parameters of the RI model

product disposition using the RI

ECO criteria for RI

requirements for data collection

different RI calculator options

documentation requirements for process validation using RI

factors affecting the growth of microbes

meaning of log values

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.

Factors affecting microbial growth include:

lactic acid levels

lag phase

pH

temperature

time

water activity.

Temperature data includes:

air flow

locating and siting sensors

nature and type of freezers/chillers

product being refrigerated

sites of microbial concern

time of chilling operation

worst case scenarios.

Product may include:

beef (e.g. brisket and tongue)

game meat

lamb (e.g. legs and tongue)

mutton

other meat species or products

pork (e.g. hand and spring)

veal.

Communicationskills may include:

speaking clearly and directly

listening and understanding

communicating with people from a range of cultural, social and ethnic backgrounds

reading and interpreting workplace documentation

the preparation of documentation for a specified audience

the use of negotiation and persuasion skills, and being appropriately assertive

the sharing of information.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature and weights

graphs of microbial growth

logarithm growth rates

model parameters

percentiles

predictive models.

OH&Srequirements 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

ECO

hygiene and sanitation requirements

relevant regulations and Australian Standards

requirements set out in AS 4696:2007 Australian Standard for the 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

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.