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Evidence Guide: MTMPSR604A - Manage effective operation of meat enterprise cold chain and refrigeration systems

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

 

MTMPSR604A - Manage effective operation of meat enterprise cold chain and refrigeration systems

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

Assess enterprise cold chain system requirements

  1. Enterprise goals, directions and forecasts are analysed and the implications for cold chain requirements are determined.
  2. Enterprise refrigeration systems, cold chain, technical support team and operations are documented.
  3. Regulatory and customer requirements relating to the operation and maintenance of refrigeration systems are identified.
  4. Enterprise requirements for specialised refrigeration advice and expertise are determined.
  5. Optimum refrigeration requirements to maintain quality and safety of products are determined.
  6. Performance standards and targets including standards related to food safety, cost, quality and waste are established.
Enterprise goals, directions and forecasts are analysed and the implications for cold chain requirements are determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise refrigeration systems, cold chain, technical support team and operations are documented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory and customer requirements relating to the operation and maintenance of refrigeration systems are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise requirements for specialised refrigeration advice and expertise are determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Optimum refrigeration requirements to maintain quality and safety of products are determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performance standards and targets including standards related to food safety, cost, quality and waste are established.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage and control cold chain systems

  1. Procedures for the hygienic and safe operation and maintenance of refrigeration or cold chain systems are developed according to quality, food safety, manufacturer specifications, and customer and enterprise requirements.
  2. Contingency plans and procedures for systems failure or overload are prepared and conveyed to relevant personnel.
  3. Emergency procedures and plans are prepared and included in health and safety systems, procedures, training and work instructions.
  4. Strategies for communicating and resolving systems problems and failures with stakeholders are prepared.
Procedures for the hygienic and safe operation and maintenance of refrigeration or cold chain systems are developed according to quality, food safety, manufacturer specifications, and customer and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contingency plans and procedures for systems failure or overload are prepared and conveyed to relevant personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Emergency procedures and plans are prepared and included in health and safety systems, procedures, training and work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Strategies for communicating and resolving systems problems and failures with stakeholders are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor refrigeration and cold chain system performance

  1. Performance information requirements and data collection strategies are determined and developed.
  2. Monitoring procedures for the operation of refrigeration or cold chain systems are established and maintained.
  3. Non-conformances are investigated, reported where required, and corrective actions implemented.
  4. Preventative and control procedures are developed and implemented to prevent future non-conformance.
Performance information requirements and data collection strategies are determined and developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitoring procedures for the operation of refrigeration or cold chain systems are established and maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-conformances are investigated, reported where required, and corrective actions implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preventative and control procedures are developed and implemented to prevent future non-conformance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Improve refrigeration system performance

  1. Performance data is analysed and measured against performance standards, including product quality and cost requirements.
  2. Energy costs of refrigeration systems are calculated and monitored.
  3. Strategies for improving performance and minimising costs are developed and implemented.
  4. Refrigeration system requirements are included in budgets and forward planning.
Performance data is analysed and measured against performance standards, including product quality and cost requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Energy costs of refrigeration systems are calculated and monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Strategies for improving performance and minimising costs are developed and implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refrigeration system requirements are included in budgets and forward planning.

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 specifications

manufacturer's instructions and operations manuals

QA manuals

regulatory requirements

workplace policies 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 with 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:

assess requirements for enterprise refrigeration or cold chain systems based on enterprise goals, directions and forecasts, detailed product knowledge and regulatory requirements

apply calculation skills and budget principles to refrigeration costs

apply relevant communication and mathematical skills and processes including, as appropriate:

assertiveness, persuasion and negotiation skills

face-to-face, technological and electronic methods

communicating in sensitive, conflictive, collaborative and supportive environments

analysing and presenting complex concepts, technical information, mathematical information and other data in simple or complex formats

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

develop and maintain the operating system

prepare manuals and procedures for the operation of refrigeration systems, chillers and freezers according to hygiene, safety, quality and customer requirements and determine corrective actions for systems variations and non-conformances

identify key personnel for the resolution and communication of systems problems and failures

maintain currency of knowledge through independent research or professional development

maintain the quality of products in the cold chain by monitoring chillers or freezers and interpreting refrigeration data to maintain appropriate temperature or humidity for product types and quantities

manage maintenance of enterprise refrigeration systems including the negotiation and preparation of maintenance schedules; monitoring repairs; conformance with regulatory and quality requirements; and replacement requirements

manage refrigeration costs by monitoring the costs of refrigeration including internal or external service models, maintenance costs, lost time costs, product losses and energy costs, minimising energy costs

monitor and report system performance including setting performance standards and measures for refrigeration system, consistent with enterprise goals and products, analysing performance information and making recommendations for systems improvement for inclusion in enterprise forward planning

operate refrigeration or cold chain systems efficiently including identifying and implementing strategies for reducing heat load in enterprise chiller or freezer, minimising energy costs, maximising availability and minimising down time, maintaining temperatures according to quality and food safety requirements

prepare safety procedures for chillers or refrigeration systems including emergency plans and procedures for incidents and accidents associated with refrigerants (leaks and spills) and procedures for the safe and efficient operation of equipment (e.g. forklifts and lights) in chillers and freezers

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 information and communications technology including statistical and modelling software for research, data collection and analysis, and reporting

Required knowledge

Knowledge of:

refrigeration concepts and terms including:

ambient temperature

Biot number: ratio of conductive (internal) resistance to heat transfer to the convective (external) resistance

half cooling time

surface heat transfer

thermal properties of meat including conductivity

strategies for reducing heat loads, such as:

air curtains

automatic door closers

improved insulation to prevent heat filtration through wall

no lights, people, machinery inside

plastic strips

removal of heat load caused by fans

impact of high and/or low humidity on eating quality, production and storage of meat and meat products

impact of moisture transfer during chilling and freezing on quality, production and storage of meat and meat products

impact of packaging on chilling and freezing rates of meat and meat product

concept of heat load and the implications for product quality and energy requirements for refrigeration system

methods of chilling and freezing meat and meat products including:

air (e.g. natural convection, forced convection and spray chilling)

air freezing

contact freezing

cryogenic (e.g. gaseous, sold and liquid - liquid nitrogen and solid carbon dioxide)

cryogenic freezing

direct contact (e.g. plate freezing and conduction)

direct freezing systems

liquid immersion (e.g. chilled water or glycol solution)

impact of chilling or chilling rates and freezing or freezing rates on quality, production and storage of meat and meat products

qualities of humidity including changes in evaporation, pH levels, saturation humidity, saturation vapour pressure

thermal properties of meat and meat products and the implications for meat quality

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

relevant food safety requirements and reporting responsibilities

identify enterprise requirements for refrigeration system including evaluating requirements for specialist personnel and expertise for management and maintenance of refrigeration system; and evaluating different methods of chilling and freezing for cost, efficiency and impact on product quality

hygiene and sanitation requirements for operation, cleaning and maintenance of cold chain systems

processes and methods for chilling and freezing meat and meat products and their impact on product quality, food safety and tenderness

relevant regulatory requirements including food safety regulations and the implications for the management of the enterprise refrigeration or cold chain systems

OH&S requirements related to the safe handling of refrigerants and safety in controlled atmosphere and confined spaces

main elements of the compression cycle (compressor, evaporator, condenser, refrigerant) used in refrigeration

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.

Cold chain systems include:

chillers

freezers

other temperature controlled areas.

Cold chain may extend from point of slaughter to retail outlet and include transportation.

Optimum requirements for enterprise refrigeration systems may relate to:

technical requirements (e.g. heat load transfer and efficiency) for efficient and cost-effective systems, and capacity to meet enterprise production, product and food safety requirements.

Stakeholders may include:

company owners, directors, shareholders, financiers

competitors

refrigeration specialists

management and employees

suppliers, customers, consumers

unions and employer associations

regulators.

Performance measures for cold chain systems may relate to

costs

energy consumption

food safety and legal

product quality

customer specifications.

Strategies for improving performance may include assessment of alternative refrigeration strategies such as:

different configurations and types of chillers

repair, upgrade or purchase of new equipment and systems

use of alternative energy sources or alternative refrigeration service models such as:

combination of internal and external expertise

external contractors

internal personnel

use of technology.