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Evidence Guide: MTMSR204C - Despatch meat 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

 

MTMSR204C - Despatch meat product

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

Arrange and consolidate orders

  1. Orders picked from separate areas are consolidated.
  2. Products and/or batches are placed in correct despatch area.
  3. Information about despatch scheduling requirements is acquired.
  4. Products are arranged and secured.
  5. Product is stored in despatch area according to schedule.
  6. Correct methods for efficient and safe loading are used.
Orders picked from separate areas are consolidated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products and/or batches are placed in correct despatch area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information about despatch scheduling requirements is acquired.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are arranged and secured.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is stored in despatch area according to schedule.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct methods for efficient and safe loading are used.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Loadout product

  1. Product is transported to loadout according to Occupational Health and Safety (OH&S), hygiene and sanitation, Quality Assurance (QA) and workplace requirements.
  2. Product is loaded according to OH&S, hygiene, QA and workplace production requirements.
  3. Products are documented and recorded according to workplace and production requirements.
  4. Product loadout is completed according to OH&S, QA, and workplace requirements.
Product is transported to loadout according to Occupational Health and Safety (OH&S), hygiene and sanitation, Quality Assurance (QA) and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is loaded according to OH&S, hygiene, QA and workplace production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are documented and recorded according to workplace and production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product loadout is completed according to OH&S, QA, and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean holding rooms

  1. Holding rooms are maintained to workplace, regulatory, and hygiene and sanitation requirements.
Holding rooms are maintained to workplace, regulatory, and hygiene and sanitation 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:

enterprise inventory and despatch systems, access to product holding and loadout areas, orders

workplace environment.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

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 and 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:

identify species and various meat products for storage

handle product according to hygiene requirements

monitor refrigerated temperature on a regular basis

rotate stock

apply relevant communication and mathematical skills

arrange and consolidate orders to customer and workplace requirements

work effectively as an individual and as part of a team

record information accurately and legibly

seek advice where necessary from relevant sources when working with new products, technology or changes in work practices

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 correct manual handling techniques for transferring product to storage facilities

Required knowledge

storage requirements for products

recording procedures for loadout of product

regulatory requirements related to storage and handling of product

temperatures for storage of meat products

workplace requirements for despatch of meat

appropriate storage facilities for individual 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.

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.

Hygieneand sanitation requirements may include:

relevant government regulations

workplace requirements.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Recording of loadout documentation may be:

manual or electronic.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

regulations and legislation pertaining to the storage of product types

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

state and territory regulations regarding meat processing.

Communication skills may include:

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

listening and understanding

reading and interpreting workplace-related documentation

speaking clearly and directly.

Mathematical skills may include:

routine estimation and calculation

percentages

comparisons

variations

use of calculators.