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Evidence Guide: MTMR316B - Utilise the Meat Standards Australia system for beef to meet customer requirements

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

 

MTMR316B - Utilise the Meat Standards Australia system for beef to meet customer requirements

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

Implement the MSA system

  1. MSA grading system is described.
  2. Factors that affect eating quality are identified.
  3. Product is cut correctly for each approved cooking method.
  4. Product categories in line with AUS-MEAT and MSA requirements are identified.
MSA grading system is described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Factors that affect eating quality are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is cut correctly for each approved cooking method.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product categories in line with AUS-MEAT and MSA requirements are identified.

Completed
Date:

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Describe the licensing requirements for an MSA end user

  1. MSA Standards Manual for Trade Mark Usage is used appropriately.
  2. Carton end panels and butcher body labels are interpreted accurately.
  3. MSA customer complaint system is described.
MSA Standards Manual for Trade Mark Usage is used appropriately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carton end panels and butcher body labels are interpreted accurately.

Completed
Date:

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MSA customer complaint system is described.

Completed
Date:

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Explore increased value through the seaming out of primals

  1. Beef primals and sub-primal cuts are identified.
  2. Beef primals are value-added by seaming into individual muscles.
  3. Product is prepared according to MSA approved eating quality and cooking methods.
Beef primals and sub-primal cuts are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Beef primals are value-added by seaming into individual muscles.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is prepared according to MSA approved eating quality and cooking methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate potential profits through seaming of primals into sub-primals

  1. Variation in yield differences between preparing product traditionally versus value-adding through seaming is investigated.
  2. Gross profit of preparing product traditionally versus value-adding through seaming is investigated.
  3. Differences in portion sizes between traditionally prepared product and value-added product are demonstrated.
Variation in yield differences between preparing product traditionally versus value-adding through seaming is investigated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Gross profit of preparing product traditionally versus value-adding through seaming is investigated.

Completed
Date:

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Differences in portion sizes between traditionally prepared product and value-added product are demonstrated.

Completed
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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 operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

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:

seam the following primals into muscles:

blade

knuckle

rump

investigate gross profit percentages of selling primal cuts seamed versus traditionally sliced

work effectively as an individual and as part of a team

demonstrate active listening in relation to customer complaints

complete an MSA customer complaint form and provide all necessary information

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

use relevant communication skills

Required knowledge

Knowledge of:

differences between the MSA grading system and other international grading systems

key elements of the MSA program

relationship between pricing and eating quality

taste test panel system on which the MSA is based

relevant OH&S, regulatory and workplace requirements

primals that have variable eating quality

sources of information on the MSA program

failure rate of beef

MSA approved cooking methods and describe their preparation requirements

value-added options using muscle seaming

variables that impact on eating quality

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.

MSA system may include:

carcases that have been graded in accordance with the MSA Standards Manual for Processors

approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for MSA Processors.

MSA requirements include:

MSA Standards Manual for Saleyard Consignment

MSA Standards Manual for Processors

MSA Standards Manual for Trade Mark Usage.

Licensing requirements include:

that the enterprise must be MSA licensed and the system must be maintained at all times if claims are being made against the MSA trade mark.

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

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication 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.