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Evidence Guide: MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

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

 

MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

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

Identify microbiological hazards for UCFM products

  1. Types of micro-organisms are identified.
  2. Majorthreats to UCFM products are identified.
  3. Types of bacteria causing food poisoning and spoilage are identified.
  4. Effects of bacterial contamination for food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.
  5. Sources of bacterial contamination are identified.
  6. Growth characteristics and requirements of bacteria are identified.
Types of micro-organisms are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Majorthreats to UCFM products are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Types of bacteria causing food poisoning and spoilage are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Effects of bacterial contamination for food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Sources of bacterial contamination are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Growth characteristics and requirements of bacteria are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify chemical hazards for UCFM products

  1. Chemical hazards which may affect UCFM products are identified.
  2. Common sources of chemical hazards/contamination are identified.
  3. Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained.
  4. Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained.
Chemical hazards which may affect UCFM products are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Common sources of chemical hazards/contamination are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify physical hazards for UCFM products

  1. Physical hazards which may affect meat are explained.
  2. Common sources of physical hazards and/or contamination are identified.
  3. Control methods to prevent contamination are explained.
  4. Effects or impact of physical hazards on meat are explained.
Physical hazards which may affect meat are explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Common sources of physical hazards and/or contamination are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Control methods to prevent contamination are explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Effects or impact of physical hazards on meat are explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Overview the production of UCFM products

  1. Range of UCFM products is identified and explained.
  2. Processing techniques involved in production of UCFM are identified and explained.
  3. Hygiene and food safety hazards associated with the production of UCFM products are identified and explained.
  4. Regulatory requirements associated with the production of UCFM products are identified and explained.
Range of UCFM products is identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Processing techniques involved in production of UCFM are identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Hygiene and food safety hazards associated with the production of UCFM products are identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Regulatory requirements associated with the production of UCFM products are identified and explained.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor the preparation of processing equipment and areas

  1. Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions.
  2. Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored.
Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Manage the production of UCFM and further processed products

  1. Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture).
  2. Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.
  3. Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety.
  4. Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications.
  5. Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines.
  6. Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements.
  7. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines.
  8. Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements.
Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture).

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products

  1. Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified.
  2. Control methods to prevent microbiological contamination are explained and implemented.
  3. Critical limits for CCPs are identified and monitoring processes are implemented.
  4. Validation requirements for critical limits of HACCP programs are described.
  5. Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled.
  6. Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.
  7. All documents and records required for the system are kept available, up-to-date and in use.
Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Control methods to prevent microbiological contamination are explained and implemented.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Critical limits for CCPs are identified and monitoring processes are implemented.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Validation requirements for critical limits of HACCP programs are described.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

All documents and records required for the system are kept available, up-to-date and in use.

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 through sustained performance over time, with an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include

relevant documentation such as:

manufacturer's instructions and operation manuals

regulatory requirements

workplace policy and procedures

workplace environment.

Method of assessment

Recommended methods of assessment include:

assignment focusing on understanding and application of principles and theory to workplace operations

third-party referee report of sustained performance at appropriate level of authority and responsibility

workplace project with a focus on enterprise environment and conditions.

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 relevant communication and mathematical skills

maintain currency of knowledge and techniques through informal learning, regular professional development and personal research such as by using the web, industry journals, circulars from regulators and industry workshops

work effectively as an individual and as a team member

demonstrate initiative and creativity in proposing solutions and contributing to the development of appropriate actions to resolve problems

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

monitor production of UCFM to ensure compliance with workplace and regulatory requirements

provide relevant information to work colleagues to facilitate understanding of, and compliance with the Australian Standards and associated regulations

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

use technology to access information, prepare reports, and to access and prepare relevant data

Required knowledge

Knowledge of:

process involved in manufacturing UCFM

purpose of fermentation

raw materials storage and selection

fermentation control criteria for pH

fermentation speed control

purpose of maturation and drying

maturation and drying speed control

impact of the raw material on product quality and food safety

water activity as a release criteria

microbiological criteria in UCFM production and microbiological limits of UCFM, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes

physical hazards for UCFM products

role of starter culture

storage and handling requirements for starter culture

product handling and release criteria

impact of critical limits in a HACCP program for UCFM production

procedures required to ensure the product is fit for human consumption and meets regulatory, food safety and quality requirements

implementation of the HACCP plan for the production of UCFM products

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.

UCFM products may include

caccitora

chorizo

csabai

landjaeger

Lebanon Bologne

mettwurst

polnische

salami

some cabanossi

summer sausage

Teewurst, and others.

Micro-organisms may include:

bacteria

mould

virus

yeast.

Major threats may include:

bacteria

relevant yeast or moulds.

Common sources of chemical hazards/contamination may include:

agricultural residue

cleaning

veterinarian chemical residues.

Regulatory requirements may include:

Export Control Act

Export Meat Orders (EMOs)

hygiene and sanitation requirements

importing country requirements where appropriate

relevant domestic requirements

relevant regulations and Australian Standards

AS 4696:2007 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption

federal, state and territory regulations regarding meat processing.

Equipment may include:

blenders

choppers

cooking utensils

dryers

fermentation environment

injectors

knives

machine or vat

mixers

pressure cookers

sausage machine

silent or bowl cutter

smokehouse

tables, conveyors, platforms

tumblers.

Ingredients may include:

additives

binders

by-products and other relevant materials

fats

meats

Nitrate

Nitrite

spices

starter cultures

water.

Recording and monitoring systems may be:

electronic

manual.

Communicationskills may include:

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

preparing oral or written reports which include information from a range of sources

reading and interpreting workplace documentation, such as audit reports, monitoring data, specifications and status reports

speaking clearly and directly

listening and understanding

preparing documentation for a specified audience

using negotiation and persuasion skills, and being appropriately assertive

using technical workplace and mathematical language and data

sharing of information.

Mathematical skills may include:

identifying acceptable limits, tolerances, out-of-specification performance, trends

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

measurement and interpretation in relation to time, temperature, moisture humidity, ratios, percentages, weight, mass, volume.

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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.