Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver MTMPS414B, 'Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



1. Identify microbiological hazards for UCFM products

1.1. Types of micro-organisms are identified.

1.2. Majorthreats to UCFM products are identified.

1.3. Types of bacteria causing food poisoning and spoilage are identified.

1.4. Effects of bacterial contamination for food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.

1.5. Sources of bacterial contamination are identified.

1.6. Growth characteristics and requirements of bacteria are identified.

2. Identify chemical hazards for UCFM products

2.1. Chemical hazards which may affect UCFM products are identified.

2.2. Common sources of chemical hazards/contamination are identified.

2.3. Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained.

2.4. Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained.

3. Identify physical hazards for UCFM products

3.1. Physical hazards which may affect meat are explained.

3.2. Common sources of physical hazards and/or contamination are identified.

3.3. Control methods to prevent contamination are explained.

3.4. Effects or impact of physical hazards on meat are explained.

4. Overview the production of UCFM products

4.1. Range of UCFM products is identified and explained.

4.2. Processing techniques involved in production of UCFM are identified and explained.

4.3. Hygiene and food safety hazards associated with the production of UCFM products are identified and explained.

4.4. Regulatory requirements associated with the production of UCFM products are identified and explained.

5. Monitor the preparation of processing equipment and areas

5.1. Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions.

5.2. Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored.

6. Manage the production of UCFM and further processed products

6.1. Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture).

6.2. Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.

6.3. Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety.

6.4. Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications.

6.5. Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines.

6.6. Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements.

6.7. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines.

6.8. Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements.

7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products

7.1. Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified.

7.2. Control methods to prevent microbiological contamination are explained and implemented.

7.3. Critical limits for CCPs are identified and monitoring processes are implemented.

7.4. Validation requirements for critical limits of HACCP programs are described.

7.5. Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled.

7.6. Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.

7.7. All documents and records required for the system are kept available, up-to-date and in use.

Qualifications and Skillsets

MTMPS414B appears in the following qualifications:

  • MTM40111 - Certificate IV in Meat Processing (Leadership)
  • MTM40311 - Certificate IV in Meat Processing (Quality Assurance)
  • MTM40411 - Certificate IV in Meat Processing (General)
  • MTM40211 - Certificate IV in Meat Processing (Meat Safety)