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Evidence Guide: MTMS314A - Ferment and mature 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

 

MTMS314A - Ferment and mature product

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

Ferment product

  1. Maturation area is sanitised according to workplace requirements.
  2. Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements.
  3. Product is spaced according to product and manufacturer's specifications.
  4. Maturation process is monitored regularly and appropriate action taken according to product specifications.
  5. Product is smoked if required by product specifications.
  6. Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements.
Maturation area is sanitised according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is placed correctly in greening room for adequate air circulation for processing according to product specifications and hygiene requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is spaced according to product and manufacturer's specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maturation process is monitored regularly and appropriate action taken according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is smoked if required by product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variety of products is fermented and matured to workplace and regulatory requirements and customer specifications, at a speed similar to production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish maturation process

  1. Product is stored according to product specifications.
  2. Product is identified and stacked according to product specifications and workplace requirements.
Product is stored according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is identified and stacked according to product specifications and 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 or production conditions.

Method of assessment

Recommended methods of assessment include:

assignments

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:

ferment and mature product to workplace requirements, and product and customer specifications, within workplace time frames

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

demonstrate familiarity with the regulatory requirements related to fermenting product

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

Required knowledge

Knowledge of:

possible effects on health of inadequate finishing of maturation process

possible effects of temperature fluctuations, relative humidity and air circulation on product

effect pH has on the maturation process

purpose and effect of smoking salamis

air circulation requirements of specific products

impact of Aw on the shelf life of fermented products

relevant OH&S requirements

importance of check-weighing at the end of drying

relationship between pH, Aw and humidity

requirements of product spacing for specific product

fermented products

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.

Fermentation includes

greening and maturation.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements.

Hygiene requirements may include:

relevant government regulations

workplace requirements.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Communication skills may include

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may include:

collection

estimation

calculation and interpretation of check-weighing, temperature fluctuations, humidity, specifications.

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.