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Evidence Guide: MTMPSR409A - Specify sheep product using AUS-MEAT language

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

 

MTMPSR409A - Specify sheep product using AUS-MEAT language

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

Identify anatomical features of a sheep carcase

  1. Directions on a carcase are described using the anatomical direction format.
  2. Bones relevant to meat specifications in a sheep skeleton are located and identified
  3. Major muscles relevant to meat specifications are identified.
  4. Major glands and cartilage relevant to meat specifications are identified.
Directions on a carcase are described using the anatomical direction format.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bones relevant to meat specifications in a sheep skeleton are located and identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Major muscles relevant to meat specifications are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Major glands and cartilage relevant to meat specifications are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standard product description

  1. Nature and format of product specifications are identified.
  2. Standardised cut descriptions are used and correctly spelt to name meat products
  3. Major muscles that make up each meat cut are identified.
  4. Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines.
  5. What must be altered from any given meat product for it to comply with the company product specification is identified.
Nature and format of product specifications are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Standardised cut descriptions are used and correctly spelt to name meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Major muscles that make up each meat cut are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

What must be altered from any given meat product for it to comply with the company product specification is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check sheep product complies with written specifications

  1. Sheep product compliance with written specifications is checked and principles of Quality Assurance (QA) are described.
  2. Sections of the workplace quality assurance system related to ensuring sheep product compliance are described to AUS-MEAT product description.
  3. Non-conforming product is defined and described in relation to workplace requirements.
  4. Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements.
Sheep product compliance with written specifications is checked and principles of Quality Assurance (QA) are described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sections of the workplace quality assurance system related to ensuring sheep product compliance are described to AUS-MEAT product description.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-conforming product is defined and described in relation to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product compliance

  1. Product compliance with written specifications is assessed in accordance with workplace and AUS-MEAT product description requirements.
  2. Product description given in written specifications is identified and explained.
  3. Corrective action is taken in the event of non-conformance to sheep product specifications.
Product compliance with written specifications is assessed in accordance with workplace and AUS-MEAT product description requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product description given in written specifications is identified and explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action is taken in the event of non-conformance to sheep product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and check product compliance against written specifications

  1. Cutting lines and muscle content is checked in accordance with written specifications.
  2. Non-conforming product that can be made to comply with the specification is identified.
Cutting lines and muscle content is checked in accordance with written specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-conforming product that can be made to comply with the specification is identified.

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 over time and under normal enterprise or production conditions.

Context of and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

completion of standard AUS-MEAT assessment

workplace demonstration

quiz of underpinning knowledge

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:

apply relevant communication and problem-solving skills

work effectively as an individual and as a team member

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

identify and apply relevant workplace and regulatory requirements

identify and explain AUS-MEAT language specifications on sheepmeat product label

identify non-conforming product in accordance with specifications

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

Required knowledge

Knowledge of:

corrective action procedures for non-conforming product

product specification points

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.

Specifications may include:

approval system

AUS-MEAT

communication

measurement

technical accuracy.

Muscles may include cuts from:

forequarter (major)

hindquarter (major).

Sheep product may include:

muscle content

points of specification

product compliance

product name.

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.

Measurement and checking may include:

data collection

frequency

interpreting data

monitoring sheets

non-conforming products

sample size

taking measurements.

Communication skills may include:

applying numeracy skills to workplace requirements

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

writing to audience needs.

Problem-solving skills may involve:

applying a range of strategies in problem-solving

developing practical and creative solutions to workplace problems

solving problems individually or in teams

testing assumptions and taking context into account

using numeracy skills to solve problems.

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.

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

state and territory regulations regarding meat processing.