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Evidence Guide: MTMPS5610C - Manage transportation of meat, meat products and meat by-products

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

 

MTMPS5610C - Manage transportation of meat, meat products and meat by-products

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

Implement requirements for the transport of meat, meat products and meat by-products

  1. Regulatory, customer and enterprise requirements for the hygienic, safe and timely transportation of meat, meat products and meat by-products are identified and followed.
  2. Resource requirements are assessed and allocated.
Regulatory, customer and enterprise requirements for the hygienic, safe and timely transportation of meat, meat products and meat by-products are identified and followed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resource requirements are assessed and allocated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish transport policies and procedures

  1. Systems and procedures for the operation of meat transport vehicles for the hygienic and safe transport of meat, meat products and meat by-products are developed.
  2. Security procedures and systems are developed.
  3. Reporting and recording procedures are established and maintained.
  4. Supplier quality requirements and standards are developed and monitored.
  5. Personnel, including contractors, are informed and mentored in the performance of their obligations and responsibilities, including Occupational Health and Safety (OH&S).
Systems and procedures for the operation of meat transport vehicles for the hygienic and safe transport of meat, meat products and meat by-products are developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Security procedures and systems are developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reporting and recording procedures are established and maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supplier quality requirements and standards are developed and monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personnel, including contractors, are informed and mentored in the performance of their obligations and responsibilities, including Occupational Health and Safety (OH&S).

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage transport logistics

  1. Transport options are analysed and selected.
  2. Contracts and schedules are prepared and negotiated according to customer and production requirements.
  3. Documentation is completed according to enterprise, customer and regulatory requirements.
  4. Transport vehicles are maintained to ensure the hygienic transportation of meat.
  5. Enterprise storage facilities are operated according to enterprise and regulatory requirements.
  6. Consignments are tracked and monitored.
Transport options are analysed and selected.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contracts and schedules are prepared and negotiated according to customer and production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation is completed according to enterprise, customer and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport vehicles are maintained to ensure the hygienic transportation of meat.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise storage facilities are operated according to enterprise and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consignments are tracked and monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine and manage transport costs

  1. Cost of storage and transport is calculated.
  2. Transport budget is prepared and monitored.
  3. Procedures for cost savings are reviewed.
Cost of storage and transport is calculated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport budget is prepared and monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures for cost savings are reviewed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage contingencies

  1. Contingency plans are developed according to enterprise requirements.
  2. Changing circumstances are analysed, and responses are prioritised and clarified.
  3. Impacts of changed schedules are communicated to all relevant parties.
Contingency plans are developed according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Changing circumstances are analysed, and responses are prioritised and clarified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impacts of changed schedules are communicated to all relevant parties.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review transport of meat, meat products and meat by-products to improve customer service

  1. Resources, procedures and schedules are monitored and reviewed for effectiveness and efficiency.
  2. Customer feedback and requirements are included in review of transport procedures and schedules.
  3. Team is involved in continuous improvement processes.
Resources, procedures and schedules are monitored and reviewed for effectiveness and efficiency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer feedback and requirements are included in review of transport procedures and schedules.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Team is involved in continuous improvement processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish effective communication with customers

  1. Customer requirements are determined.
  2. Customer complaints are resolved promptly.
  3. Communication strategies are inclusive of the cultural, ethnic and social diversity of individuals and groups.
Customer requirements are determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer complaints are resolved promptly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communication strategies are inclusive of the cultural, ethnic and social diversity of individuals and groups.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce reports

  1. Reports are produced according to legal and enterprise requirements.
Reports are produced according to legal and enterprise 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 through sustained performance over time, at 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:

a real work environment

relevant documentation, such as:

customer requirements or orders

manufacturer instructions and operations manuals

production and chilling schedules

regulatory requirements

workplace policy and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

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

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

workplace projects which focus on company 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:

analyse throughput, production, storage requirements, meat safety, product specifications, customer requirements, orders and the purchasing or scheduling of appropriate transport services

apply problem-solving skills to resolve transportation issues

communicate effectively with regulatory authorities and stakeholders

maintain currency of knowledge through independent research or personal development

develop supplier quality criteria including audit requirements for the purchase of transport services

establish systems for the completion and certification of product transport documentation

identify and analyse transportation options; develop procedures to inform enterprise personnel, customers and contractors of changes in schedules

apply relevant mathematical skills

identify and apply relevant OH&S requirements

present reports according to legal and enterprise requirements

take action to improve own work practice as a result of feedback from others, self-evaluation, or in response to changed work practices or requirements or technologies

use available communication and information technology systems to monitor transport purchase, schedule and track consignments, collect and analyse performance information

work effectively as an individual and as a team member.

Required knowledge

Knowledge of:

food safety requirements for meat and meat product transport vehicles

regulatory and workplace requirements relating to the transportation of meat, meat products and meat by-products

potential impact and costs of inappropriate transportation of meat, meat products and meat by-products, including public liability and loss of custom

public and OH&S obligations relating to the transport of meat, meat products and meat by-products

requirements for maintaining product quality during transportation.

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.

Transport may be:

intrastate

interstate

international

by road, rail, sea or air.

Meat, meat products and meat by-products may include:

carcase and carton meat

fresh, frozen, further processed and rendered products

noxious products

smallgoods

treated and untreated hides

value-added products.

Analysing and selecting transport options includes:

unit cost size and availability

customer requirements

product requirements and characteristics

route

speed.

Contracts and schedules may be developed for enterprise owned vehicles or contracted vehicles including:

air transport

rail or container

road transport

sea or container transport.

Regulatory requirements may include:

animal welfare

AS 4696:2002 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

environmental and waste management, and sustainable work practices

equal employment opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

HB 40.1:2001 The Australian Refrigeration and Air-Conditioning Code of Good Practice - Reduction of Emissions of Fluorocarbon Refrigerants in Commercial and Industrial Refrigeration and Air-Conditioning Applications

industrial awards and agreements

relevant regulations

state and federal transport regulations

state regulations regarding meat processing

taxation.

Communication may:

be formal or informal and involve face to face and technological or electronic methods

be with culturally, ethnically and socially diverse individuals and groups

involve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data

involve reading and interpreting workplace documentation

occur in a variety of sensitive, conflictive, collaborative and supportive environments

require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats

require persuasion, negotiation and assertiveness skills.

Reports may be:

complex

contain information from a range of technical sources and include mathematical and graphic information and data.

Problem-solving skills may include:

applying a range of strategies

developing practical and creative solutions

resolving workplace and customer concerns

showing independence and initiative

solving problems individually or in teams

testing assumptions and taking context into account

using mathematical skills to resolve problems.

Stakeholders may include:

company owners, directors, shareholders and financiers

competitors

management and employees

suppliers, customers and consumers

unions and employer associations.

Mathematical skills may relate to:

technical and financial modelling

calculations

interpretation and analysis

complex actual and hypothetical mathematical information, such as:

product and product quality

financial operations

personnel

operations

sales and turnover

exports.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

hygiene and sanitation requirements

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

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.

Systems for the tracking and trace back of consignment may be manual or electronic and include:

communication systems

computerised tracking systems

consignment, despatch and delivery documentation

export documentation

log books

product certification.

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.