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Evidence Guide: MTMSR303A - Smoke 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

 

MTMSR303A - Smoke product

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

Select meat

  1. Meat is selected according to product specifications.
  2. Meat is prepared according to product specifications. where part of the work instructions.
Meat is selected according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is prepared according to product specifications. where part of the work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Ingredients are prepared according to product specifications and workplace requirements.
Ingredients are prepared according to product specifications and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare facility

  1. Machinery and equipment are prepared according to product and manufacturer's specifications.
Machinery and equipment are prepared according to product and manufacturer's specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load products

  1. Product is checked to ensure correct spacing prior to loading.
  2. Product is loaded in a manner that ensures even cooking.
  3. Product is handled at all times according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements.
Product is checked to ensure correct spacing prior to loading.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is loaded in a manner that ensures even cooking.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is handled at all times according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Smoke product

  1. Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements.
  2. Machinery is programmed, where applicable in accordance with manufacturer's and product specifications.
  3. A variety of products is smoked to workplace requirements and customer specifications at a speed similar to production requirements.
  4. Process is monitored and recorded according to workplace requirements.
Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Machinery is programmed, where applicable in accordance with manufacturer's and product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A variety of products is smoked to workplace requirements and customer specifications at a speed similar to production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process is monitored and recorded according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor smoke cycle

  1. Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected.
  2. Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken.
  3. When product type and processing procedures require, a shower cycle is initiated according to process specifications.
Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

When product type and processing procedures require, a shower cycle is initiated according to process specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill product

  1. On completion of smoke cycle, product is correctly weighed and either chilled immediately or cooled at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements.
  2. Product is held at a specific and constant temperature according to product specifications.
  3. Product is stored according to product specifications.
  4. Product is identified and stacked according to product specifications and workplace requirements.
On completion of smoke cycle, product is correctly weighed and either chilled immediately or cooled at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is held at a specific and constant temperature according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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 normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions in a simulated environment.

Resources may include:

equipment that meets safety requirements

product specifications and ingredients

smoking equipment, machinery or production facility.

Method of assessment

Recommended methods of assessment include:

demonstration

quiz of underpinning knowledge

workplace referee 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:

demonstrate correct loading procedure for both a full and less-than-full smokehouse

activate and operate machinery according to manufacturer's and workplace instructions

measure and monitor product internal temperature correctly to ensure it meets product specifications

monitor smoking of meat on a regular basis to meet product specifications (including, where relevant, the interpretation of graphs or flow charts or mimic panels and controls)

interpret cooking records where appropriate with respect to relevant product

adjust processing as required to achieve product specifications

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

describe correct smoking procedure for specific product

explain chilling requirements for different products

operate smoke facility according to OH&S, hygiene, regulatory, product specifications and workplace requirements, and meet production requirements

report machine faults either verbally or in writing according to workplace specifications

store meat according to OH&S, hygiene, regulatory, product specifications and workplace requirements

Required knowledge

Knowledge of:

correct smoking procedure for specific product

storage procedures for smoked products

meat smoking process

purpose and effect of smoking processes on meat

health regulations that apply to smoking of meats

chilling requirements for different products

possible effects of inconsistent temperature on product

effects of smoking on shelf life and taste of product

purpose of correct water temperature and correct additive sequence, especially phosphate and smoke

recording requirements for the smoking/cooking process

relevant workplace requirements related to:

appropriate humidity levels

effect of moisture on casings

smoke generator

smoke jet

sock

wet bulb sock

use and purpose of raw materials for smoking meat

use and purpose of ingredients for smoking meat

mathematical information in work instructions, specifications and recipes

meat cuts used in smoking

cause and effects of, and explain the appropriate corrective action for:

cycle out of sequence

excess smoke

insufficient smoke

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 specifications may vary according to:

customer and workplace requirements.

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.

Machinery and equipment may include:

atomising generators

automatic or manual machinery

cookers

friction generators

liquid smoke jet

moulds

probe thermometers

sawdust or woodchip burning generators

smoke generators

smokers

sock

wet bulb reservoir.

Product may include:

beef (e.g. brisket and tongue)

game meat

lamb (e.g. legs and tongue)

mutton

other meat species or products

pork (e.g. hand and spring)

veal.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Product may be chilled by:

chill cabinets

immersing in ambient running water

placing in cool room

showering with ambient water

use of intensive coolers

washing in water or brine.

Communication skills may include:

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse groups and individuals

writing to audience needs.

Mathematical skills may include:

collection

estimation

calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

Descriptions and explanations may:

be in diagrammatic, sketch, tabular or graphic formats

be presented in writing, using standard formats

be presented orally

include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Smoke-producing raw materials may include:

liquid smoke

powder

sawdust

solid timber

woodchips.