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Evidence Guide: MTMR208B - Vacuum pack product in a retail operation

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

 

MTMR208B - Vacuum pack product in a retail operation

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

Prepare product for packaging

  1. Product is prepared for vacuum packaging to required specifications.
Product is prepared for vacuum packaging to required specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select packaging

  1. Appropriately sized bag is selected for product.
  2. Product is arranged on appropriate container.
Appropriately sized bag is selected for product.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is arranged on appropriate container.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set machine requirements

  1. Requirements in preparation for start-up of vacuum packing machine are completed to workplace requirements.
  2. Machine requirements are set correctly.
  3. Start-up procedures are followed according to workplace requirements.
  4. Packing materials are attached and changed according to workplace requirements and product specification.
  5. Bagged meat is placed on the vacuum packing machine or in the formed pockets as appropriate.
  6. Open ends of bags are placed flat across the sealing bar or meat contained in pockets as appropriate.
  7. Occupational Health and Safety (OH&S), hygiene and sanitation requirements are followed.
Requirements in preparation for start-up of vacuum packing machine are completed to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Machine requirements are set correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Start-up procedures are followed according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packing materials are attached and changed according to workplace requirements and product specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bagged meat is placed on the vacuum packing machine or in the formed pockets as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open ends of bags are placed flat across the sealing bar or meat contained in pockets as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Occupational Health and Safety (OH&S), hygiene and sanitation requirements are followed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate machinery

  1. Vacuum packaging machine is operated correctly in accordance with workplace requirements.
  2. A variety of products are vacuum packed to customer specifications, and hygiene and sanitation, OH&S and Quality Assurance (QA) requirements, at a speed appropriate for production requirements.
  3. Bagged cuts are left to drain.
  4. Shut-down procedures are performed to workplace, OH&S, and hygiene and sanitation requirements.
Vacuum packaging machine is operated correctly in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A variety of products are vacuum packed to customer specifications, and hygiene and sanitation, OH&S and Quality Assurance (QA) requirements, at a speed appropriate for production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bagged cuts are left to drain.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut-down procedures are performed to workplace, OH&S, and hygiene and sanitation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure quality of packaging and product

  1. Bagged cuts are inspected for leaks and other defects.
  2. Corrective action is taken when leaks and defects are identified according to workplace requirements.
Bagged cuts are inspected for leaks and other defects.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action is taken when leaks and defects are identified 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 over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

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

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

simulation

verified work log or diary

workplace project

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:

prepare for vacuum packaging according to OH&S and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

clean equipment according to hygiene requirements

work with team members

apply relevant regulatory and workplace requirements

report equipment faults, either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products or equipment

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of:

sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific OH&S requirements for vacuum packing

purpose of vacuum packaging

general operating principles, including start-up and shut-down procedures

manufacturer and workplace requirements for vacuum packaging of product

relevant regulatory and workplace requirements

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements.

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

head-wear

lifting assistance

protective boot covers

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

Regulatoryrequirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards.

Mathematical skills 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 clocks, scales, pressure gauges, thermometers, cash registers

routine estimations and calculations using a range of specified formula and procedures.

Communications skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.