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Evidence Guide: MTMPSR407A - Assess and evaluate meat industry requirements and processes

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!

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MTMPSR407A - Assess and evaluate meat industry requirements and processes

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

Establish livestock production and transport requirements

  1. Production techniques impacting meat quality are explained for the range of species involved.
  2. Role and purpose of traceability requirements are explained.
  3. Purchasing process and selling alternatives for livestock are explained.
  4. Relationship between transport arrangements and meat quality are explained.
  5. Potential product quality, animal welfare and food safety hazards from transporting livestock are identified.
Production techniques impacting meat quality are explained for the range of species involved.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Role and purpose of traceability requirements are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purchasing process and selling alternatives for livestock are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Relationship between transport arrangements and meat quality are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Potential product quality, animal welfare and food safety hazards from transporting livestock are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the sequence of operations for meat processing in an abattoir

  1. Critical elements of the slaughtering process are identified.
  2. Critical elements of the boning process are identified.
  3. Role and purpose of rendering are explained.
  4. Offal processing requirements are explained.
  5. Differences between export and domestic requirements are identified.
Critical elements of the slaughtering process are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical elements of the boning process are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Role and purpose of rendering are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offal processing requirements are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Differences between export and domestic requirements are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain factors affecting food safety and meat quality during processing

  1. Key meat safety issues are described.
  2. Key legislation and regulations affecting meat processing are identified.
  3. Impacts of seasonal and geographical factors on meat quality are explained.
  4. The nature and purpose of the Meat Standards Australia (MSA) program are described.
  5. Impacts of further processing on meat quality are explained.
  6. Factors affecting shelf life and meat quality are explained.
  7. The nature and purpose of a meat testing program are explained.
Key meat safety issues are described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key legislation and regulations affecting meat processing are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impacts of seasonal and geographical factors on meat quality are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The nature and purpose of the Meat Standards Australia (MSA) program are described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impacts of further processing on meat quality are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Factors affecting shelf life and meat quality are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The nature and purpose of a meat testing program are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes and process controls for a range of meat smallgoods

  1. Differences between product sources are identified.
  2. Key smallgoods products and production processes are identified.
  3. Food safety requirements impacting smallgoods production are explained.
Differences between product sources are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key smallgoods products and production processes are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety requirements impacting smallgoods production are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Define the structure and nature of meat retailing in Australia

  1. Differences between supermarket, independent and wholesale butchers are identified.
  2. Regulatory requirements directly impacting meat retailing are explained.
  3. Key meat product lines and the role of value-adding are identified.
  4. The impact of customer requirements and expectations are explained.
  5. Food safety requirements impacting retail operations are explained.
Differences between supermarket, independent and wholesale butchers are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory requirements directly impacting meat retailing are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key meat product lines and the role of value-adding are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The impact of customer requirements and expectations are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety requirements impacting retail operations are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key issues and bodies that impact the Australian meat industry

  1. Impacts of climatic factors on the meat industry are explained.
  2. Key issues impacting meat industry employment are explained.
  3. Environmental impacts of a meat processing site are reviewed.
  4. Impacts of changing customer expectations are explained.
  5. The role of key industry bodies is described.
Impacts of climatic factors on the meat industry are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key issues impacting meat industry employment are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts of a meat processing site are reviewed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impacts of changing customer expectations are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The role of key industry bodies is described.

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

Critical aspects of assessment must include the following:

describe the livestock production and marketing, and retailing systems for the meat industry

document the sequence of operations for livestock slaughter and meat processing

define processes for a range of meat smallgoods

describe production factors influencing meat quality and safety

comply with industry requirements for hygiene, OH&S and other work practices.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology in the meat processing industry.

Assessment must occur in a real or simulated workplace where the candidate has access to:

production process and related equipment, manufacturers' advice and operating procedures

equipment and facilities for carrying out slaughtering of livestock and processing of primary cuts of meat.

Method of assessment

The following assessment methods are suggested:

written and/or oral questioning to assess knowledge and understanding

direct or third-party evidence of compliance with enterprise procedures for hygiene and OHS

a process chart developed and explanation of the sequence of operations for meat processing in an abattoir.

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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 and interpret work instructions, Standard Operating Procedures (SOPs), safety and hygiene procedures, and other workplace documentation

identify livestock

locate, and interpret industry information

distinguish between meat products and the processes to produce them

identify personal hygiene and operational sanitation procedures

identify and Occupational Health and Safety (OH&S) risks

apply sustainable work practices

Required knowledge

Knowledge of:

factors which impact on meat safety and quality through the supply chain

the main animal welfare issues associated with the production and processing animals for human consumption

main markets for meat

common causes and impact of contamination

relationship between food safety and market access

nature and structure of the Australian meat processing industry

principles of Quality Assurance (QA) and traceability from paddock to retailer

slaughtering and boning processes

nature and purpose of the AUS-MEAT and MSA programs

customer requirements

value-adding of meat 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.

Production techniques may include:

location

flock/herd size

feedlots or paddock raised

organic

research trials.

Species to be slaughtered may include:

cattle

sheep

goats

pigs

horses

ratites

crocodiles.

Traceability requirements may include:

National Livestock Identification Scheme (NLIS)

ear and tail tags

state-based requirements

PigPass

disease notification

customer requirements, such as Country of Origin Labelling (COOL).

Purchasing process and selling alternatives may include:

contractual requirements

'over the hook'

live purchasing in paddock or saleyards

computer selling

major customers (e.g. Woolworths, Tesco, McDonalds) paddock-plate purchasing systems.

Critical elements of the slaughtering process will include:

animal welfare and handling requirements

quality determinants (e.g. stress)

carcase description

food safety and testing regimes

stunning and slaughtering procedures

hide removal

evisceration

time and temperature requirements for carcase chilling and freezing.

Critical elements of the boning process will include:

cut descriptions

integrated/independents boning rooms

customer specifications

packaging

refrigeration and freezing requirements

transport arrangements

traceability

micro testing

hygiene and sanitation

physical and micro contamination.

Export and domestic requirements will include

Approved Arrangements

livestock traceability

micro testing

product traceability and recall arrangements

regulatory and standards frameworks

roles and requirements of Australian Quarantine Inspection Service AQIS and State Meat Authorities

Meat Hygiene Assessment (MHA)

Refrigeration Index

MSA

food safety testing regimes

animal welfare

social accountability

food safety

market access

cuts and specifications

religious requirements

kill method

processing and packing procedures

types of packaging

environmental impacts of meat production and processing.

Key legislation and regulations may include:

Australian Standards

Export Act

Approved Arrangements

State-based legislation

Codes of Practice (e.g. Animal Welfare)

OH&S legislation.

Meat testing programs may include:

microbiological testing

residue testing

species testing

temperature logging

Critical Control Points (CCPs)

role of AQIS and National Association of Testing Authorities (NATA) in laboratory accreditation.

Product sources for smallgoods production may include:

imported product

Australian product

different species (e.g. cattle, sheep, goats and pigs)

product additives and mixes (e.g. emulsions, spices and nitrites/nitrates).

Smallgoods products and production processes will include:

smoked product

cooked product

Uncooked Comminuted Fermented Meat UCFM

dried meats

factory-type production techniques

independent retailer production techniques

regulatory requirements

processing equipment.

Food safety requirements impacting smallgoods production will include:

UCFM

thawing processes

uncooked/cooked product handling requirements

blending/batching processes

packaging requirements

product storage and transport requirements.

Regulatory requirements impacting meat retailing will include:

role of State and Council authorities

environmental requirements

legislation, regulations and Codes of Practice

OH&S, Equal Employment Opportunity (EEO) legislation

Modern Awards

Food Standards Code.

Customer requirements and expectations affecting meat retailing may include:

species and cuts

packaging

value-adding

religious

dietary and allergen requirements.

Key issues impacting meat industry employmentmay include:

labour supply and market characteristics

meat industry career structures

role and nature of training

role of overseas workers

seasonal and market factors

national policies and regulations.

Environmental impacts of a meat processing site may include:

water use

waste water

emissions

power sources and consumption.

Changing customer expectations may include:

animal welfare and handling

organic production

social accountability

ethical production

traceability.

Key industry bodies will include

state and federal regulators

peak industry bodies (e.g. MLA, AMIC and AMPC)

unions covering the industry (e.g. (Australian Meat industry Employees Union AMIEU))

AUS-MEAT

Standards determining bodies:

International Organization for Standardization (ISO)

Joint Accreditation System of Australia and New Zealand (JAS ANZ)

Food Standard Australia New Zealand (FSANZ).