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Evidence Guide: MTMS102C - Pack smallgoods product

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

 

MTMS102C - Pack smallgoods product

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

Weigh product

  1. Product is inspected and graded according to workplace requirements.
  2. Product outside specifications is handled according to workplace requirements.
  3. Corrective action is taken according to workplace requirements if product is outside specifications.
  4. Product is weighed according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions.
Product is inspected and graded according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product outside specifications is handled according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action is taken according to workplace requirements if product is outside specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is weighed according to workplace, hygiene and sanitation, Quality Assurance (QA) and regulatory requirements, where part of work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange product

  1. Product is arranged according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.
Product is arranged according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bag and seal product

  1. Product is bagged according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions.
Product is bagged according to workplace, hygiene and sanitation QA and regulatory requirements, where part of work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect product

  1. Product is inspected for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.
  2. Appropriate action is taken for defects according to workplace requirements.
Product is inspected for defects according to workplace, hygiene and sanitation, QA and regulatory requirements, where part of work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate action is taken for defects according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place product into container

  1. Product is prepared for containers according to workplace, hygiene and sanitation, QA and regulatory requirements.
  2. Product is packed into containers according to workplace, hygiene and sanitation, QA and regulatory requirements.
Product is prepared for containers according to workplace, hygiene and sanitation, QA and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is packed into containers according to workplace, hygiene and sanitation, QA 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 operating conditions.

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions or operations manuals

regulatory requirements

workplace policy and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

observation of performance over time

quiz, question and answer.

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:

inspect and grade of a variety of products prior to packaging

demonstrate the accurate weighing of a variety of products

package and arrange product into two containers according to workplace requirements

bag and seal product to workplace, hygiene and sanitation, and QA requirements

inspect bagged product for defects and take appropriate action for defects

work effectively as an individual and as a member of a team

explain how a variety of products may need to be arranged in bags

apply relevant OH&S requirements

make adjustments to own work practice in response to advice from colleagues, new techniques or technology or self-evaluation

use communication and mathematical skills appropriate to the task

Required knowledge

Knowledge of:

labelling requirements

inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

procedures for packing products into containers for a variety of different products

requirements for inspecting bagged products and the action to be taken if defects are found

requirements related to bagging products

how a variety of products may need to be arranged in bags

relevant OH&S 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.

Product may include:

bacon

frankfurts

kabanas and mini kabanas

sliced product.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Explanations may be:

completed with the assistance of others

directly related to own work area

in everyday workplace language, including some mathematical language

presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches, codes and everyday workplace language

presented orally

routine, simple and brief.

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

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.

Communication skills may include:

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

listening and understanding

the use of communications technology.

Mathematical skills may include:

using calculators and with the assistance of others

recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity.