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Evidence Guide: MTMSR203C - Package product using automatic packing and labelling equipment

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

 

MTMSR203C - Package product using automatic packing and labelling equipment

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

Set up packaging unit for operation

  1. Workplace start-up procedures are implemented ensuring compliance with Occupational Health and Safety (OH&S)and hygiene requirements
  2. Consumables are loaded to specifications
  3. Equipment settings are selected according to packaging instructions
  4. Faults in equipment are identified and reported either verbally or in writing according to workplace requirements.
Workplace start-up procedures are implemented ensuring compliance with Occupational Health and Safety (OH&S)and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consumables are loaded to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment settings are selected according to packaging instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Faults in equipment are identified and reported either verbally or in writing according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set weight controls

  1. Weight controls are set to production requirements ensuring bagged product is check-weighed to verify machine set up
  2. Controls are adjusted to achieve production specifications.
Weight controls are set to production requirements ensuring bagged product is check-weighed to verify machine set up

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Controls are adjusted to achieve production specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate packaging process

  1. Product is packaged to workplace requirements ensuring process is operated according to OH&S, workplace and hygiene requirements, and manufacturer's specifications
  2. Packs are checked for damage, sealed and coded to packing requirements.
Product is packaged to workplace requirements ensuring process is operated according to OH&S, workplace and hygiene requirements, and manufacturer's specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packs are checked for damage, sealed and coded to packing requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe packaged product

  1. Packaged product is measured according to workplace requirements.
  2. Packaged product is labelled according to workplace requirements.
  3. Product is packaged according to OH&S and hygiene requirements.
Packaged product is measured according to workplace requirements.

Completed
Date:

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Packaged product is labelled according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is packaged according to OH&S and hygiene 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 under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

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

Resources may include:

automatic packaging labelling equipment compliant with OH&S requirements

manufacturer's instructions

packaging materials, workplace procedures, product specifications

workplace environment.

Method of assessment

Recommended methods of assessment are:

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

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, 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:

assemble the packaging unit

check safety features are in place

check the unit to ensure cleanliness and working order

accurately enter information in labelling equipment

set weight controls

load product according to specifications

operate packaging equipment to package products according to manufacturer's specifications, workplace, OH&S, hygiene and sanitation requirements

adjust equipment settings according to packaging instructions or schedules

complete packaging and labelling records accurately

package product to customer specifications

identify and report faults in equipment

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

use estimation and manual scales to check-weigh product

Required knowledge

Knowledge of:

methods of recording production

regulatory requirements related to packaging

features of the packaging unit - parts, safety features, start-up and shut-down procedures, possible faults and adjustments

production schedule for automatic packaging and labelling equipment

relevant 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.

Packaging units may include:

automatic packaging and labelling equipment

manual packaging and labelling

vacuum packaging units.

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.

Equipment materials used in wrapping or over wrapping may include:

clear plastic containers

manual wrapping machine

plastic wrap

polystyrene trays

wrapping machine (automatic).

Packaging may include:

boxes

cartons.

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

work instructions.

Product may include:

enterprise product range

satays

stir-fry mixes.

Communication skills may include:

applying mathematical skills to workplace requirements

listening and understanding

speaking clearly and directly

reading and interpreting workplace-related documentation

working with diverse individuals and groups.

Mathematical skills and tasks relate to own work and work area problem-solving.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.