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Evidence Guide: MTMR109B - Monitor meat temperature from receival to sale

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

 

MTMR109B - Monitor meat temperature from receival to sale

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

Monitor temperature of meat product in receival area

  1. Temperature of received meat product is checked and recorded in line with workplace requirements.
  2. Supervisor is notified when meat product is delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements.
Temperature of received meat product is checked and recorded in line with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervisor is notified when meat product is delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of cool room

  1. Temperature of cool room is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
  2. Supervisor is notified when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
Temperature of cool room is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervisor is notified when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor display cabinet temperature

  1. Temperature of display cabinet is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.
  2. Supervisor is notified when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements.
Temperature of display cabinet is checked and recorded to meet workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervisor is notified when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of meat product while moving between refrigerated storage locations

  1. Temperature of meat product is monitored while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements.
  2. Meat product is returned to refrigerated storage quickly and efficiently according to workplace requirements.
Temperature of meat product is monitored while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is returned to refrigerated storage quickly and efficiently according to workplace 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 under typical operating conditions within the parameters of role and responsibilities.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Resources may include:

freezer, cool room and refrigerated display cabinet

thermometers

digital or analogue equipment

work instructions.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

simulation

workplace demonstration

workplace referee or third-party 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:

measure temperature of meat product and storage areas, including:

receival area

cool room

display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply Occupational Health and Safety (OH&S) requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

Required knowledge

Knowledge of:

suitable temperature range for meat product stored in warehouse chillers, transportation, cool rooms and display cabinets

effect of incorrect storage temperatures on meat products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

OH&S requirements for working in refrigerated areas

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.

Monitoring temperatures may include:

reading temperatures

recording temperatures

reporting unacceptable temperatures, either verbally or in writing

using measuring equipment, such as thermometers and other measuring equipment, which may be digital or analogue

using mathematical skills appropriate to the task.

Workplace requirements may include:

enterprise-specific procedures

using measuring equipment

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

storage times and temperatures

performing task to production requirements

work instructions.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

relevant Australian standards.

Storage may include:

chiller

commercial freezer

cool room

display cabinet

personal refrigerator and freezer

refrigerated vehicle.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE), which may include:

clothing for refrigerated environment

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.

Explanations may:

be presented orally or in writing using standard formats

include information from several sources

be presented in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use a range of communications technology and media

use workplace, mathematical and technical language.

Communication may include:

interacting with people from a range of cultural, social and ethnic backgrounds

interacting with colleagues, superiors, customers, clients and external parties

empathising with customers and work colleagues

interpreting the needs of internal and external customers

listening and understanding, and speaking clearly and directly

reading and interpreting workplace-related documentation

the use of negotiation, persuasion and assertiveness skills

own work area and the wider work area

sharing of information

writing to audience needs.

Mathematicalskills may include:

accurate recording of temperature, time, volume, weight and quantity, in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.