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Evidence Guide: MTMS101C - Handle materials and products

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

 

MTMS101C - Handle materials and products

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

Handle meat products

  1. Meat is identified according to labels.
  2. Meat is handled and transferred in accordance with workplace and Occupational Health and Safety (OH&S) requirements.
  3. Meat is handled using safe manual handling techniques.
  4. Meat product is handled hygienically according to regulatory and workplace requirements.
  5. Meat product is stored according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements.
Meat is identified according to labels.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is handled and transferred in accordance with workplace and Occupational Health and Safety (OH&S) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is handled using safe manual handling techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is handled hygienically according to regulatory and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat product is stored according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle materials (as appropriate)

  1. Raw materials are handled in accordance with workplace, OH&S and hygiene requirements.
Raw materials are handled in accordance with workplace, OH&S and hygiene requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean holding room

  1. Holding room is cleaned to workplace, OH&S, hygiene and regulatory requirements.
Holding room is cleaned to workplace, OH&S, hygiene and regulatory 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 production conditions.

Resources may include:

real work environment

relevant documentation such as:

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz, question and answer

observation 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:

check work for accuracy

work effectively as an individual and a member of a team, including with diverse individuals and groups

identify problems and refer to the appropriate person for resolution

use communication and mathematical skills appropriate to the task

work at the level of speed and accuracy required by the enterprise

Required knowledge

Knowledge of:

relevant workplace, OH&S and regulatory 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.

Meat products may include:

cooked meat products

cured meat products

raw meat products.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Storage facilities may include:

cool room

freezer

holding room

meat cabinets

temperature rooms.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Communication skills include:

communicating with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly to ask questions, provide explanations and describe problems.

Mathematical skills may include:

calculation, estimation

collecting information from labels, dials, gauges.