NTISthis.com

Evidence Guide: MTMPS300A - Assess product in chillers

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

 

MTMPS300A - Assess product in chillers

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

Assess meat colour, fat colour and marbling

  1. Product sample is assessed to achieve meat and fat colour scores and marbling scores within the workplace-specified range.
Product sample is assessed to achieve meat and fat colour scores and marbling scores within the workplace-specified range.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure cleaning program is followed

  1. Cleaning program is established and maintained to ensure product safety, and health and hygiene requirements are met.
  2. Cleaning schedule is set up and followed for daily, weekly or regular fumigation.
Cleaning program is established and maintained to ensure product safety, and health and hygiene requirements are met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning schedule is set up and followed for daily, weekly or regular fumigation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor chiller temperature

  1. Temperature of product is monitored daily to meet product specifications, workplace procedures and regulatory requirements.
  2. Temperature of chiller is maintained to ensure product safety and to meet product specifications.
  3. Changes to temperature are corrected to maintain product specifications.
Temperature of product is monitored daily to meet product specifications, workplace procedures and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature of chiller is maintained to ensure product safety and to meet product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Changes to temperature are corrected to maintain product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor product handling and identification

  1. Products are identified and labelled in accordance with product specification, customer and workplace requirements.
  2. Customer requirements are confirmed to determine product order delivery arrangements.
  3. Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.
  4. Documentation for orders is correctly completed.
Products are identified and labelled in accordance with product specification, customer and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer requirements are confirmed to determine product order delivery arrangements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature and storage requirements for product order are confirmed and arranged in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation for orders is correctly completed.

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 documented product specifications and a significant number of carcases.

Context of and specific resources for assessment

Assessment must be conducted in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

workplace project

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 concepts to monitoring procedures (e.g. temperature checks and adjustments)

apply relevant communication skills

assess carcases according to workplace, regulatory and where appropriate AUS-MEAT requirements

complete documentation, including accurate and legible labelling

work effectively as an individual and as part of a team

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

identify product chiller requirements

identify product health and hygiene 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

use available technology to record, gather and interpret product-monitoring data

Required knowledge

Knowledge of:

carcase grading system employed in a plant

product transfer and storage methods

process involved in assessing chillers in the workplace

product quality monitoring processes

importance of fat depth, carcase colour and other grading parameters

rejection procedures

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.

Products may include:

carcase and split carcases

the range of animals processed for human consumption.

Chiller temperature may:

be monitored with automatic data loggers or manual temperature gauges.

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Mathematical concepts may include:

carcase grades

dates, times

fat depth, colour and marbling scores

processes of estimation and calculation to monitor, adjust and calibrate equipment

product descriptions

temperature

weight.

Communication skills may include:

applying numeracy skills to workplace requirements

communicating and working with diverse individuals and groups

listening and understanding

reading and writing workplace-related information

sharing information

speaking clearly and directly.

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.