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Evidence Guide: MTMPSR5604C - Manage new product_process development

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

 

MTMPSR5604C - Manage new product_process development

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

Identify potential for new product or process development

  1. Internal and external environments including legislative framework, industry directions, enterprise goals and consumer trends are analysed to identify emerging opportunities.
  2. Enterprise goals for the development of new product or process are clearly described.
  3. Potential products or processes are identified and evaluated, consistent with the goals and directions of the enterprise.
  4. Enterprise estimates and forecasts of required production levels, costs, sales and required rate of return are obtained.
  5. Regulatory requirements for the development and sale of new product or process are identified.
Internal and external environments including legislative framework, industry directions, enterprise goals and consumer trends are analysed to identify emerging opportunities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise goals for the development of new product or process are clearly described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Potential products or processes are identified and evaluated, consistent with the goals and directions of the enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise estimates and forecasts of required production levels, costs, sales and required rate of return are obtained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory requirements for the development and sale of new product or process are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and test product or process

  1. Schedules and plans for the development and trial of new product are prepared.
  2. Sources of technical expertise and information are identified.
  3. Product or process concept is researched and refined.
  4. Prototype is developed and evaluated for impact on meat quality and food safety.
  5. Specifications for new product or process are refined and confirmed.
Schedules and plans for the development and trial of new product are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sources of technical expertise and information are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product or process concept is researched and refined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prototype is developed and evaluated for impact on meat quality and food safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specifications for new product or process are refined and confirmed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate feasibility of product or process for the enterprise

  1. Bench top samples of new products are prepared.
  2. Trials and tests of product or processes are coordinated, monitored and evaluated for commercial operation.
  3. Customer and consumer feedback is gathered and analysed.
  4. Enterprise capacity to support new product or process is assessed and system strengths and weaknesses are identified.
  5. Resource analyses and proposals for the introduction of new product or process are prepared.
  6. New product is costed for commercialimplementation and evaluated against enterprise forecasts of production, costs, sales and rate of return.
  7. Risks are identified, measured and analysed.
  8. Recommendations including risk management strategies are prepared and presented to stakeholders.
Bench top samples of new products are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trials and tests of product or processes are coordinated, monitored and evaluated for commercial operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer and consumer feedback is gathered and analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise capacity to support new product or process is assessed and system strengths and weaknesses are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resource analyses and proposals for the introduction of new product or process are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

New product is costed for commercialimplementation and evaluated against enterprise forecasts of production, costs, sales and rate of return.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks are identified, measured and analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommendations including risk management strategies are prepared and presented to stakeholders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Scale up operations for commercial implementation

  1. Resources for commercial operation are obtained and scheduled.
  2. Action plans for the scale up to commercial operations are prepared, in consultation with enterprise personnel.
  3. Communication and consultation strategies to inform stakeholders of progress and gain commitment to the process are prepared and implemented.
  4. Food safety requirements of new product or process are identified and included in food safety system and plans.
  5. Monitoring and control systems are developed and implemented.
  6. Contingency plans are prepared.
  7. Personnel are trained in new product or processes, systems and procedures.
  8. Product or process is commissioned with minimum disruption to other operations.
Resources for commercial operation are obtained and scheduled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Action plans for the scale up to commercial operations are prepared, in consultation with enterprise personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communication and consultation strategies to inform stakeholders of progress and gain commitment to the process are prepared and implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety requirements of new product or process are identified and included in food safety system and plans.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitoring and control systems are developed and implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contingency plans are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personnel are trained in new product or processes, systems and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product or process is commissioned with minimum disruption to other operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate market impact of new product

  1. Product information and samples are prepared for marketing and promotion.
  2. Targets for new product or process are determined in consultation with relevant personnel, within enterprise goals and operations.
  3. Product or process performance is measured against targets.
  4. Causes of non-achievement of targets are analysed and recommendations for improvement prepared.
  5. Customer or consumer feedback is gathered, analysed and included in recommendations for improvement.
Product information and samples are prepared for marketing and promotion.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Targets for new product or process are determined in consultation with relevant personnel, within enterprise goals and operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product or process performance is measured against targets.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Causes of non-achievement of targets are analysed and recommendations for improvement prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer or consumer feedback is gathered, analysed and included in recommendations for improvement.

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:

workplace policies and procedures

manufacturer instructions and operations manuals

regulatory requirements

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 product or process performance against enterprise targets. This includes identifying company goals, setting targets, collecting and analysing performance data including customer feedback

apply relevant communication and mathematical skills

work effectively as an individual and as a team member

describe and comply with the legal, ethical and regulatory requirements relating to the development, testing and trialling, packaging, labelling and distribution of meat and meat products

develop commitment and capacity of personnel. This requires identification of training requirements and provision of training, consultation with personnel in planning and in the resolution of problems, teamwork, and the use of effective communication strategies with all stakeholders

develop concept proposals based on detailed technical and product knowledge and an evaluation of alternative products or processes

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

outline sampling, testing and evaluation procedures and assess their appropriateness to the development of new product

plan and implement the commercial operation of the new product or process, including obtaining and scheduling resources, the development of Standard Operating Procedures (SOPs), work instructions, product specifications and their integration with plant systems

prepare product descriptions for a range of audiences (e.g. regulatory authorities, importing countries, enterprise marketing and/or sales personnel, customers and consumers)

prepare product or process development strategy

prepare resource proposals based on the calculation and estimation of costs, sales, payback periods and potential rates of return

present reports according to legal and enterprise requirements

research and describe current technical and product information relating to potential new product (e.g. processing and manufacturing techniques, functional ingredients, additives, and consumer and industry trends)

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

utilise a range of communication and information technologies for the development, testing, monitoring and analysis of new products

Required knowledge

Knowledge of:

impact of pre and post slaughter factors and the major physical, chemical, biochemical and microbiological characteristics and changes affecting the quality of meat and meat products

nutritional qualities of meat and 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.

New product or process developments may include:

development of products or processes totally new to the market

introduction of products or processes already in the market and used by competitors

product or process extensions (e.g. pack sizes, mild and hot salamis, restructured meat products)

product or process improvements including convenience (e.g. easy carve), eating quality (e.g. taste) and extended shelf life.

Internal and external environments and information may include:

changes in legislation (e.g. export, environment, food safety)

competitors' practices

enterprise goals and requirements for by-product utilisation, increased market share, diversification

market research and consumer feedback

technical advances.

Trials and tests of products or processes:

are conducted within the framework of enterprise and industry ethical and legal standards

may include:

chemical, microbiological, nutritional, physical, organoleptic or other sensory evaluations and tests

customer or consumer evaluations

instrumental and non-instrumental tests.

Costs of commercial implementation operation may include:

determining enterprise current and future capacity against projections

interpreting and analysing the results of product or process tests and trials

pre-production costs (e.g. capital), production costs and post production costs including marketing and distribution

resource requirements.

Causes of non-achievement of targets may include:

ingredient availability

packaging

palatability and quality

price point

production costs and levels

unit size.

Communication may:

be formal or informal and involve personal face-to-face methods and technological and/or electronic methods

involve communication and information technology that may include telephone, email, internet, software including testing and analysis programs, scheduling, financial packages, data bases etc

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

involve the use of negotiation, persuasion and assertiveness skills

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 the establishment of appropriate industry and information networks.

Mathematical skills may relate to:

complex actual and hypothetical technical and financial modelling, calculations and interpretation and analysis

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

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:

animal welfare

commercial law including fair trading, trade practices

consumer law

corporate law, including registration, licensing, financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

industrial awards, agreements

relevant Australian Standards

relevant regulations

state and territory regulations regarding meat processing

taxation.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

Standard Operating Procedures (SOPs)

work instructions.

Additives may include:

alginates and calcium technology

binding agents

protein additives (meat and non meat).