Certificate II

• Trainee's Name

• Assessor's Name

• Company/Site

• Conducted on

  Date

• Remove number under Version 4 and type in Unit code

• Version 4

• MTMCOR201A Maintain Personal Equipment

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Keep PPE clean in accordance with the personal hygiene SOP?

  Yes

  No

  N/A

• Keep PPE clean in accordance with the relevant work instruction?

  Yes

  No

  N/A

• Store PPE properly:<br> - during breaks?<br> - after work in lockers?

  Yes

  No

  N/A

• Consistently follow WHS policies and procedures?

  Yes

  No

  N/A

• Collect and dispose of PPE according to company requirements?

  Yes

  No

  N/A

• Follow company SOPs and work instruction for cleaning PPE?

  Yes

  No

  N/A

• Use the PPE according to the company requirements?

  Yes

  No

  N/A

• Apply communication skills relevant to the task?

  Yes

  No

  N/A

• Demonstrate ability to check and prepare equipment in time for the start of work?

  Yes

  No

  N/A

• Demonstrate ability to work effectively as an individual and as part of a team?

  Yes

  No

  N/A

• Demonstrate hygiene and sanitation, WHS requirements in using, cleaning and storing personal equipment, including personal protective equipment?

  Yes

  No

  N/A

• Demonstrate knowledge of relevant work instructions?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Comments

• Why do we use personal equipment?

  Select to protect ourselves to protect product to meet regulatory other

  • to protect ourselves
  • to protect product
  • to meet regulatory
  • other

• What are the items of PPE you're required to use?

  Select uniforms hair nets snoods boots hearing protection protective gloves other

  • uniforms
  • hair nets
  • snoods
  • boots
  • hearing protection
  • protective gloves
  • other

• When are uniforms to be changed?

  Select each day if they become grossly contaminated when moving between an inedible and edible production area other

  • each day
  • if they become grossly contaminated
  • when moving between an inedible and edible production area
  • other

• What signs are used to show where PPE is compulsory?

  Select hearing protection areas hard hat areas other

  • hearing protection areas
  • hard hat areas
  • other

• Why are rubber boots worn?

  Select to protect your feet from hot water, blood, meat and other

  • to protect your feet from hot water, blood, meat and
  • other

• What are safety boots?

  Select boots with steel toe caps to protect the toes other

  • boots with steel toe caps to protect the toes
  • other

• Why must boots be kept clean?

  Select to stop you slipping on fat stop spreading contamination around the plant other

  • to stop you slipping on fat
  • stop spreading contamination around the plant
  • other

• Why are plastic aprons worn?

  Select to protect the uniform and your body from heavy contamination other

  • to protect the uniform and your body from heavy contamination
  • other

• What are protective gloves?

  Select these are either steel mesh or cut resistant material gloves other

  • these are either steel mesh or cut resistant material gloves
  • other

• What other PPE may you be required to wear?

  Select mesh aprons cold environment clothing hearing protection belts and chains knives and scabbards other

  • mesh aprons
  • cold environment clothing
  • hearing protection
  • belts and chains
  • knives and scabbards
  • other

• What is the purpose of hearing protection?

  Select to prevent damage to your hearing other

  • to prevent damage to your hearing
  • other

• How is each item of PPE you use cleaned and sanitised?

  Select boots – before and after work with hot water uniforms – by the company laundry aprons – during and after work disposable PPE – discarded at other

  • boots – before and after work with hot water
  • uniforms – by the company laundry
  • aprons – during and after work
  • disposable PPE – discarded at
  • other

• How is your PPE to be stored?

  Select during breaks aprons, knives, pouches and steels hung on hooks in ante-room after work cleaned and sanitised equipment is stored in lockers other

  • during breaks aprons, knives, pouches and steels hung on hooks in ante-room
  • after work cleaned and sanitised equipment is stored in lockers
  • other

• How do you maintain each piece of your personal equipment?

  Select refer to SOPs other

  • refer to SOPs
  • other

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• Clean and prepare PPE prior to commencement of work?

  Yes

  No

  N/A

• Maintain PPE in an acceptable state during work so that it is:<br> - Clean and hygienic?<br> - Usable?

  Yes

  No

  N/A

• Use the correct PPE for the tasks undertaken?

  Yes

  No

  N/A

• Store PPE properly:<br> - In breaks?<br> - After work in lockers?

  Yes

  No

  N/A

• Clean, check and maintain PPE prior to storing at the end of work.

  Yes

  No

  N/A

• Consistently follow WHS policies and procedures?

  Yes

  No

  N/A

• Collect and dispose of PPE according to company requirements?

  Yes

  No

  N/A

• Apply communication skills relevant to the task?

  Yes

  No

  N/A

• Demonstrate ability to check and prepare equipment in time for the start of work?

  Yes

  No

  N/A

• Demonstrate ability to work effectively as an individual and as part of a team?

  Yes

  No

  N/A

• Demonstrate hygiene and sanitation, WHS requirements in using, cleaning and storing personal equipment, including personal protective equipment?

  Yes

  No

  N/A

• Demonstrate knowledge of relevant work instructions?

  Yes

  No

  N/A

• Demonstrate the procedures for maintaining personal equipment?

  Yes

  No

  N/A

• Explain maintenance techniques for personal equipment?

  Yes

  No

  N/A

• Identify manufacturer's specifications for use, maintenance, cleaning and storage of personal equipment (where relevant)?

  Yes

  No

  N/A

• Outline hygiene and sanitation, WHS, workplace and regulatory requirements relating to maintaining, cleaning and storing personal equipment?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Qualification Name and Code: MTMCOR201A Maintain Personal Equipment

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date

• MTMCOR202A Apply Hygiene and Sanitation Practices

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Keep the work area clean?

  Yes

  No

  N/A

• Keep any equipment used cleaned and sanitised according to the work instruction?

  Yes

  No

  N/A

• Follow work instruction to avoid contamination and cross contamination of product?

  Yes

  No

  N/A

• Follow personal hygiene SOP?

  Yes

  No

  N/A

• Report consistent hygiene or contamination problems?

  Yes

  No

  N/A

• Follow correct product handling such as dropped meat policy?

  Yes

  No

  N/A

• Identify contamination when it occurs and perform the relevant corrective actions?

  Yes

  No

  N/A

• Keep equipment clean according to work instructions?

  Yes

  No

  N/A

• Consistently demonstrate an hygienic approach to:<br>• handling product<br>• performing tasks<br>• using PPE<br>using plant and equipment?<br>

  Yes

  No

  N/A

• Consistently follow workplace, hygiene and sanitation procedures?

  Yes

  No

  N/A

• Demonstrate ability to work effectively as an individual and as part of a team to keep work areas clean?

  Yes

  No

  N/A

• Demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace?

  Yes

  No

  N/A

• Identify visual evidence of contamination?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Use communication skills relevant to the task?

  Yes

  No

  N/A

• Use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements?

  Yes

  No

  N/A

• Comments

• What is contamination and what are the three types of contamination?

  Select anything that should not be on the product physical chemical microbiological other

  • anything that should not be on the product
  • physical
  • chemical
  • microbiological
  • other

• What physical contamination can occur?

  Select rail dust dirt hair pens boning hooks metal other

  • rail dust
  • dirt
  • hair
  • pens
  • boning hooks
  • metal
  • other

• How does physical contamination occur?

  Select poor worker hygiene practices poor cleaning faulty machines other

  • poor worker hygiene practices
  • poor cleaning
  • faulty machines
  • other

• Why is physical contamination a problem?

  Select makes consumers ill damages machinery in further processing causes product rejection other

  • makes consumers ill
  • damages machinery in further processing
  • causes product rejection
  • other

• What chemical contamination can occur?

  Select agriculture chemicals (pesticides) veterinary chemicals (antibiotics) cleaning chemicals (detergents and sanitisers) grease and oil from plant and machines other

  • agriculture chemicals (pesticides)
  • veterinary chemicals (antibiotics)
  • cleaning chemicals (detergents and sanitisers)
  • grease and oil from plant and machines
  • other

• Why is chemical contamination a problem?

  Select it can make consumers sick other

  • it can make consumers sick
  • other

• What is microbiological contamination?

  Select small living organisms viruses bacteria mould other

  • small living organisms
  • viruses
  • bacteria
  • mould
  • other

• Why is microbiological contamination a problem?

  Select it makes consumers sick product goes "off" more quickly other

  • it makes consumers sick
  • product goes "off" more quickly
  • other

• Where do bacteria come from?

  Select humans livestock soil and grass work surfaces rodents, birds and insects other

  • humans
  • livestock
  • soil and grass
  • work surfaces
  • rodents, birds and insects
  • other

• What do bacteria need to multiply?

  Select time temperature moisture food other

  • time
  • temperature
  • moisture
  • food
  • other

• How do we prevent contamination?

  Select by following WI and SOPs initial contamination can be reduced other

  • by following WI and SOPs initial contamination can be reduced
  • other

• What is in the personal hygiene SOP?

  Select PPE requirements PPE cleaning PPE storage requirements personal hygiene requirements restriction on movement within the plant personal health and habits wearing of jewellery and cosmetics hand washing other

  • PPE requirements
  • PPE cleaning
  • PPE storage requirements
  • personal hygiene requirements
  • restriction on movement within the plant
  • personal health and habits
  • wearing of jewellery and cosmetics
  • hand washing
  • other

• What are work instructions/task descriptions?

  Select how the job is to be done how and when equipment is to be cleaned and sanitised when to wash your hands other

  • how the job is to be done
  • how and when equipment is to be cleaned and sanitised
  • when to wash your hands
  • other

• What is good housekeeping?

  Select keeping a plant neat and tidy making it safer for people and products other

  • keeping a plant neat and tidy making it safer for people and products
  • other

• What is cleaning?

  Select removing all the physical contamination on equipment and surfaces other

  • removing all the physical contamination on equipment and surfaces
  • other

• What is sanitising?

  Select kills the bacteria etc on equipment and surfaces other

  • kills the bacteria etc on equipment and surfaces
  • other

• Why and how do we clean during operations?

  Select increase worker safety minimise the chance of contaminating the product to meet government regulations to produce a good product during production a dry clean is usually only used to avoid water splash other

  • increase worker safety
  • minimise the chance of contaminating the product
  • to meet government regulations
  • to produce a good product
  • during production a dry clean is usually only used to avoid water splash
  • other

• How do we clean after work?

  Select dry clean first cold water wash apply detergents and sanitisers wash other

  • dry clean first
  • cold water wash
  • apply detergents and sanitisers
  • wash
  • other

• How are chemicals stored?

  Select separate from product out of direct sunlight according to the SOP other

  • separate from product
  • out of direct sunlight
  • according to the SOP
  • other

• What risks of contamination are there on the slaughter floor?

  Select incorrect and unhygienic handling poor storage so that the storage allows bacteria to grow other

  • incorrect and unhygienic handling
  • poor storage so that the storage allows bacteria to grow
  • other

• What pests are found in meat works?

  Select rodents birds insects other

  • rodents
  • birds
  • insects
  • other

• How are they controlled?

  Select trapping baits chemical sprays other

  • trapping
  • baits
  • chemical sprays
  • other

• Why is water quality important?

  Select untreated water can contaminate the product other

  • untreated water can contaminate the product
  • other

• What is potable water?

  Select water fit for humans to drink other

  • water fit for humans to drink
  • other

• What is recycled water?

  Select used water that is treated and used for irrigation and yard washing other

  • used water that is treated and used for irrigation and yard washing
  • other

• What are the major bacteria which can be a problem in an abattoir?

  Select listeria salmonella E coli other

  • listeria
  • salmonella
  • E coli
  • other

• What does the Australian Standard Cover?

  Select hygiene sanitation construction dressing transport QA requirements other

  • hygiene
  • sanitation
  • construction
  • dressing
  • transport
  • QA requirements
  • other

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• Follow correct personal hygiene practices<br> - Before work?<br> - During work?<br> - When moving about the works?<br> - During breaks?<br> - At the end of the shift?

  Yes

  No

  N/A

• Keep work area clean during work:<br> - Disposing of meat and fat scraps<br> - Disposing of waste correctly?

  Yes

  No

  N/A

• Follow the relevant work instruction to avoid contamination and cross contamination?

  Yes

  No

  N/A

• Identify contamination when it occurs and be able to perform the relevant corrective actions?

  Yes

  No

  N/A

• Keep equipment clean according to work instructions?

  Yes

  No

  N/A

• Consistently identify the types of contamination found on the product?

  Yes

  No

  N/A

• Consistently follow hygiene procedures common to all meat processing?

  Yes

  No

  N/A

• Consistently follow workplace,hygiene and sanitation procedures?

  Yes

  No

  N/A

• Demonstrate ability to work effectively as an individual and as part of a team to keep work areas clean?

  Yes

  No

  N/A

• Demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace?

  Yes

  No

  N/A

• Identify causes of food spoilage and poisoning?

  Yes

  No

  N/A

• Identify possible sources of contamination and cross-contamination in the work-site?

  Yes

  No

  N/A

• Identify visual evidence of contamination?

  Yes

  No

  N/A

• Take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practice or technology?

  Yes

  No

  N/A

• Use communication skills relevant to the task?

  Yes

  No

  N/A

• Use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements?

  Yes

  No

  N/A

• Comments

• Qualification Name and Code: MTMCOR202A Apply Hygiene and Sanitation Practices

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date

• MTMCOR203B Comply with Quality Assurance and HACCP Requirements

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Follow work instructions and SOPs?

  Yes

  No

  N/A

• Control the hygiene hazards at the assigned work station?

  Yes

  No

  N/A

• Produce a product that meets specification?

  Yes

  No

  N/A

• Inspect own product to ensure it meets specification?

  Yes

  No

  N/A

• Take corrective actions if product does not meet specification (where part of work instruction)?

  Yes

  No

  N/A

• Where required, collect and record data correctly?

  Yes

  No

  N/A

• Identify and follow the appropriate policy and procedure?

  Yes

  No

  N/A

• Assess own work and improve where necessary on the quality of the product being achieved?

  Yes

  No

  N/A

• Report non-conforming product?

  Yes

  No

  N/A

• Demonstrate a knowledge of:<br><br> - Corrective actions relevant to critical control points<br> - Monitoring critical control points<br> - Nature of food safety hazards<br> - Purpose of a HACCP program

  Yes

  No

  N/A

• Demonstrate the capacity to:<br><br> - Comply with regulatory requirements<br> - Determine critical control points<br> - Follow workplace requirements related to HACCP and QA<br> - Identify hazards to food safety

  Yes

  No

  N/A

• Inspect own work:<br><br> - Identify and apply relevant WHS requirements?<br> - Identify control points for a specific task or activity and explain how hazards are controlled?

  Yes

  No

  N/A

• Take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to change work practices or technology?

  Yes

  No

  N/A

• Comments

• What is quality?

  Select a product that meets customer needs other

  • a product that meets customer needs
  • other

• Who are our customers?

  Select internal customers external customers other

  • internal customers
  • external customers
  • other

• Why do we need to produce a quality product?

  Select to meet customer requirements reduce reworking a product rejections other

  • to meet customer requirements
  • reduce reworking a product rejections
  • other

• What are the costs of not producing a quality product?

  Select reworking reinspection product rejections downgrading the product other

  • reworking
  • reinspection
  • product rejections
  • downgrading the product
  • other

• How do we know we are producing a quality product?

  Select a product is a quality product when it meets customer specifications other

  • a product is a quality product when it meets customer specifications
  • other

• What is QA?

  Select a system to control the raw materials and process to ensure product meets specification other

  • a system to control the raw materials and process to ensure product meets specification
  • other

• How does a QA system work?

  Select by ensuring the raw materials are right the process is controlled and everyone knows their job final product is checked other

  • by ensuring the raw materials are right
  • the process is controlled and everyone knows their job
  • final product is checked
  • other

• What are the main elements of a QA system?

  Select SOPs work instructions monitoring auditing other

  • SOPs
  • work instructions
  • monitoring
  • auditing
  • other

• What are SOPs?

  Select cleaning personal hygiene pest control water supply waste disposal they help control the environment the work is done in procedures other

  • cleaning
  • personal hygiene
  • pest control
  • water supply
  • waste disposal
  • they help control the environment the work is done in
  • procedures
  • other

• What are work instructions?

  Select they describe the task to be performed other

  • they describe the task to be performed
  • other

• What is HACCP?

  Select a system for identifying and controlling food safety hazards other

  • a system for identifying and controlling food safety hazards
  • other

• Why is HACCP important in the meat industry?

  Select all meat works have to have HACCP program to control food safety hazards other

  • all meat works have to have HACCP program to control food safety hazards
  • other

• What is a hazard?

  Select physical contamination chemical contamination microbial contamination other

  • physical contamination
  • chemical contamination
  • microbial contamination
  • other

• What is a control point?

  Select a work station where a food safety hazard is controlled other

  • a work station where a food safety hazard is controlled
  • other

• What are critical control points?

  Select a step in the process where a major hazard is controlled other

  • a step in the process where a major hazard is controlled
  • other

• What are preventative measures?

  Select actions that prevent a hazard other

  • actions that prevent a hazard
  • other

• What are corrective actions?

  Select actions taken when a product does not meet specifications other

  • actions taken when a product does not meet specifications
  • other

• What is quality control?

  Select monitoring inspection measuring sampling testing other

  • monitoring
  • inspection
  • measuring
  • sampling
  • testing
  • other

• What is monitoring?

  Select checks on the process to ensure workers are following SOPs and WI on the product to check it meets specification other

  • checks on the process to ensure workers are following SOPs and WI
  • on the product to check it meets specification
  • other

• What is inspection?

  Select detection of disease and contamination inspection of livestock inspection of carcase and offal other

  • detection of disease and contamination
  • inspection of livestock
  • inspection of carcase and offal
  • other

• What is sampling?

  Select taking a small selection of a product run to be inspected, tested other

  • taking a small selection of a product run to be inspected, tested
  • other

• What is an audit?

  Select a check to see that the QA system is being used other

  • a check to see that the QA system is being used
  • other

• What are auditors looking for?

  Select workers following WI and SOP monitoring is being done and records kept corrective actions are taken other

  • workers following WI and SOP
  • monitoring is being done and records kept
  • corrective actions are taken
  • other

• What is an internal audit?

  Select audit done by company personnel other

  • audit done by company personnel
  • other

• What is an external audit?

  Select audit done by outside organisations such as Dept Ag, state meat authorities and customers other

  • audit done by outside organisations such as Dept Ag, state meat authorities and customers
  • other

• What is the role of the worker in an audit?

  Select follow company policies and procedures answer the questions of the auditor honestly other

  • follow company policies and procedures
  • answer the questions of the auditor honestly
  • other

• What are the food safety hazards at your work station?

  Select see HACCP chart other

  • see HACCP chart
  • other

• What are the ways these hazards are controlled at your workstation?

  Select see HACCP chart other

  • see HACCP chart
  • other

• What is the specification(s) relevant to your workstation?

  Select see company QA documents other

  • see company QA documents
  • other

• What product monitoring occurs in your area?

  Select see HACCP chart other

  • see HACCP chart
  • other

• For your workstation are there: - Regulatory requirements? - Product sampling undertaken? - Product monitoring?

  Select see HACCP chart other

  • see HACCP chart
  • other

• Why must sampling be done correctly?

  Select because if it is incorrect, it may result in wrong results product condemned unnecessarily out of specification product could go to customers other

  • because if it is incorrect, it may result in wrong results
  • product condemned unnecessarily
  • out of specification product could go to customers
  • other

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• Follow the relevant work instruction?

  Yes

  No

  N/A

• Follow the relevant SOPs?

  Yes

  No

  N/A

• Inspect own work to ensure product meets specifications?

  Yes

  No

  N/A

• Employ preventative measures to ensure hygiene hazards are minimised?

  Yes

  No

  N/A

• Where required, collect and record data correctly?

  Yes

  No

  N/A

• Identify the correct work instruction, SOP and product specification for their work area?

  Yes

  No

  N/A

• Demonstrate knowledge of:<br><br> - Corrective actions relevant to critical control points<br> - Monitoring critical control points<br> - Nature of food safety hazards<br> - Purpose of a HACCP program?

  Yes

  No

  N/A

• Demonstrate the capacity to:<br><br> - Comply with regulatory requirements <br> - Determine critical control points<br> - Follow workplace requirements related to HACCP and QA<br> - Identify hazards to food safety<br> - Inspect own work?

  Yes

  No

  N/A

• Describe the requirements for, and the nature of a HACCP plan?

  Yes

  No

  N/A

• Explain any regulatory requirements relevant to own work area?

  Yes

  No

  N/A

• Explain the potential risk, loss or damage if the required actions are not performed?

  Yes

  No

  N/A

• Explain the reasons for quality control such as inspection and sampling?

  Yes

  No

  N/A

• Identify and apply relevant WHS requirements

  Yes

  No

  N/A

• Identify control points for a specific task or activity and explain how hazards are controlled?

  Yes

  No

  N/A

• List the hazards to food safety and quality for specific work areas?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Qualification Name and Code: MTMCOR203BC Comply with Quality Assurance and HACCP requirements

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date

• MTMCOR204A Follow Safe Work Policies and Procedures

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Follow WHS policies?

  Yes

  No

  N/A

• Follow WHS procedures for their specific task?

  Yes

  No

  N/A

• Use required PPE?

  Yes

  No

  N/A

• Work safely:<br><br> - Not endangering him or herself?<br> - Not endangering fellow workers?

  Yes

  No

  N/A

• Use equipment/machinery safely according to work place requirements?

  Yes

  No

  N/A

• Maintain equipment and machinery used according to workplace requirements?

  Yes

  No

  N/A

• Show an awareness of own safety?

  Yes

  No

  N/A

• Show awareness of safety of others?

  Yes

  No

  N/A

• Show an awareness of the importance of following policies and procedures?

  Yes

  No

  N/A

• Demonstrate ability to work safely as an individual and as a member of a team?

  Yes

  No

  N/A

• Demonstrate how to select, organise and complete routine explanations and reports on WHS issues?

  Yes

  No

  N/A

• Demonstrate safe work practices in all activities at the work site?

  Yes

  No

  N/A

• Demonstrate the use, maintenance and storing of PPE required for different areas at the work site, according to workplace requirements and manufacturer's specifications?

  Yes

  No

  N/A

• Demonstrate ways of minimising manual handling hazards?

  Yes

  No

  N/A

• Demonstrate safe operating procedures for machinery at own work station?

  Yes

  No

  N/A

• Follow workplace WHS policies and procedures?

  Yes

  No

  N/A

• Seek advice from more experienced colleagues or from manuals in order to operate new machinery and equipment safely?

  Yes

  No

  N/A

• Use relevant communication skills?

  Yes

  No

  N/A

• Comments

• What are safe work policies and practices?

  Select rules that cover the way you work set out in the WHS policies, SOPs and work instruction other

  • rules that cover the way you work
  • set out in the WHS policies, SOPs and work instruction
  • other

• What is a WHS policy?

  Select outlines responsibilities of managers, supervisors and workers other

  • outlines responsibilities of managers, supervisors and workers
  • other

• What is a WHS committee?

  Select a committee of management and workers to identify and resolve WHS problems other

  • a committee of management and workers to identify and resolve WHS problems
  • other

• What legislation covers WHS?

  Select each state has its ownWHS legislation and deals with prevention, rehabilitation and compensation other

  • each state has its ownWHS legislation and deals with prevention, rehabilitation and compensation
  • other

• Who has responsibility for WHS?

  Select employers to provide a safe workplace outsiders such as contractors and suppliers of machinery employees to work safely other

  • employers to provide a safe workplace
  • outsiders such as contractors and suppliers of machinery
  • employees to work safely
  • other

• What are the first aid facilities?

  Select persons trained to administer first aid in the case of an accident other

  • persons trained to administer first aid in the case of an accident
  • other

• What is a WHS hazard?

  Select anything that can cause harm to the worker other

  • anything that can cause harm to the worker
  • other

• What is risk?

  Select the chance of an accident happening other

  • the chance of an accident happening
  • other

• What are common hazards in the workplace?

  Select zoonotic diseases knife cuts slips and falls electricity confined spaces noise heat or cold equipment and machinery manual handling hazardous substances dangerous work practices other

  • zoonotic diseases
  • knife cuts
  • slips and falls
  • electricity
  • confined spaces
  • noise
  • heat or cold
  • equipment and machinery
  • manual handling
  • hazardous substances
  • dangerous work practices
  • other

• How can hazards be fixed?

  Select identify them access them control them other

  • identify them
  • access them
  • control them
  • other

• How are hazards controlled?

  Select elimination substitution isolation engineering administrative other

  • elimination
  • substitution
  • isolation
  • engineering
  • administrative
  • other

• What is the worker's role in controlling hazards?

  Select work safely identifying hazards reporting to supervisors and WHS committee representatives other

  • work safely
  • identifying hazards
  • reporting to supervisors and WHS committee representatives
  • other

• What are the employer's responsibility related to PPE?

  Select employers - PPE is available employers - cleaned and maintained employers - stored employer - inspected and repaired employer- provide training and the use of PPE employee - wear PPE employee - check it for faults employee- follow maintenance procedures employee - store PPE as instructed other

  • employers - PPE is available
  • employers - cleaned and maintained
  • employers - stored
  • employer - inspected and repaired
  • employer- provide training and the use of PPE
  • employee - wear PPE
  • employee - check it for faults
  • employee- follow maintenance procedures
  • employee - store PPE as instructed
  • other

• What is an accident?

  Select the injury or illness of a worker damage to property other

  • the injury or illness of a worker
  • damage to property
  • other

• What is an incident?

  Select a "near miss" when nobody is hurt or injured other

  • a "near miss" when nobody is hurt or injured
  • other

• What happens after an accident or an incident?

  Select both should be reported and investigated if the accidents result in death or serious injury a governments investigation will follow if the company's found at fault it can be fined other

  • both should be reported and investigated
  • if the accidents result in death or serious injury a governments investigation will follow
  • if the company's found at fault it can be fined
  • other

• What is the worker's role after an accident or incident?

  Select seek first aid if required report the accident or incident using the official report form other

  • seek first aid if required
  • report the accident or incident using the official report form
  • other

• What types of emergency may arise at work?

  Select fire explosion live animal escape bomb threat chemical spill ammonia leak first aid or medical emergency other

  • fire
  • explosion
  • live animal escape
  • bomb threat
  • chemical spill
  • ammonia leak
  • first aid or medical emergency
  • other

• What is the company's emergency procedure for your plant?

  Select identify fire exits and fire doors location of fire fighting workers procedure for raising alarms assembly areas roll call procedures other

  • identify fire exits and fire doors
  • location of fire fighting workers
  • procedure for raising alarms
  • assembly areas
  • roll call procedures
  • other

• What do you need to know in the event of a fire?

  Select type of fire - wood, electrical, petrol, chemical types of extinguisher that should be used on each when to fight a fire other

  • type of fire - wood, electrical, petrol, chemical
  • types of extinguisher that should be used on each
  • when to fight a fire
  • other

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• Use the appropriate PPE?

  Yes

  No

  N/A

• Maintain and store PPE in accordance with workplace requirements?

  Yes

  No

  N/A

• Follow workplace WHS policies and procedures?

  Yes

  No

  N/A

• Work safely:<br><br> - Not endangering him or herself?<br> - Not endangering fellow workers?

  Yes

  No

  N/A

• Use and maintain any equipment and machinery used according to workplace requirements?

  Yes

  No

  N/A

• Identify nearest WHS hazards in the workplace?

  Yes

  No

  N/A

• Identify nearest emergency exits and assembly areas?

  Yes

  No

  N/A

• Identify plant first aid officer?

  Yes

  No

  N/A

• Demonstrate ability to work safely as an individual and as a member of a team?

  Yes

  No

  N/A

• Demonstrate how to select, organise and complete routine explanations and reports on WHS issues?

  Yes

  No

  N/A

• Demonstrate safe work practices in all activities at the work site?

  Yes

  No

  N/A

• Demonstrate the use, maintenance and storing of PPE required for different areas at the work site, according to workplace requirements and manufacturer's specifications?

  Yes

  No

  N/A

• Demonstrate ways of minimising manual handling hazards?

  Yes

  No

  N/A

• Explain and demonstrate safe operating procedures for machinery at own work station?

  Yes

  No

  N/A

• Explain and demonstrate the procedures for reporting accidents at the work site?

  Yes

  No

  N/A

• Explain the functions of WHS committees and representatives at the work site (as appropriate)?

  Yes

  No

  N/A

• Explain the PPE that must be worn for different areas at the work site?

  Yes

  No

  N/A

• Identify and apply relevant regulatory requirements as applicable?

  Yes

  No

  N/A

• Identify WHS hazards in own work area and around general plant or worksite especially slips, falls and manual handling?

  Yes

  No

  N/A

• use relevant communication skills?

  Yes

  No

  N/A

• Qualification Name and Code: MTMCOR204A Follow Safe Work Policies and Practices

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date

• MTMCOR205A Communicate in the Workplace

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Observe the chain of command?

  Yes

  No

  N/A

• Report faults and problems promptly:<br><br> - Accidents, incidents, near misses?<br> - QA issues?<br> - Breakdowns, faulty or incorrect equipment?

  Yes

  No

  N/A

• Report faults and problems clearly and accurately?

  Yes

  No

  N/A

• Share appropriate information with fellow workers and supervisors:<br><br> - Exchange greetings?<br> - Explain or discuss work problems?<br> - Pass on or take messages?

  Yes

  No

  N/A

• Recognise and correctly interpret workplace information, for example:<br><br> - Scales?<br> - Fat measures?<br> - Temperatures?<br> - Clocks/time?<br> - Carton labels?<br> - Dials?

  Yes

  No

  N/A

• Ask for help or more information if needed?

  Yes

  No

  N/A

• Locate information to do the job, as needed:<br><br> - work instructions?<br> - Information from supervisors, QA?<br> - Information from fellow workers?<br>

  Yes

  No

  N/A

• Show consideration for fellow workers and others in the workplace?

  Yes

  No

  N/A

• Cooperate and work with others to solve problems:<br><br> - Notify supervisors or fellow workers of work problems?

  Yes

  No

  N/A

• Make suggestions regarding WHS, hygiene, QA problems and solutions if they arise?

  Yes

  No

  N/A

• Copy and record workplace information accurately in routine formats and proformas (where appropriate)?

  Yes

  No

  N/A

• Demonstrate effective communication techniques with supervisors and fellow workers?

  Yes

  No

  N/A

• Demonstrate the exchange of relevant routine information with others to:<br><br> - Explain issues or problems<br> - Meet quality and food safety requirements<br> - Offer suggestions for improvement<br> - Reach conclusions?

  Yes

  No

  N/A

• Participate in and contribute to meetings and discussions?

  Yes

  No

  N/A

• Read written information and write to a level typically required in the workplace?

  Yes

  No

  N/A

• Take action to improve own work performances as a result of self-evaluation, feedback from a others, or in response to changed work practices or technology?

  Yes

  No

  N/A

• Use appropriate communication styles when:<br><br> - Negotiating sensitive issues<br> - Obtaining views and information from others?<br> - Working with cultural, social and ethnic groups?

  Yes

  No

  N/A

• Comments

• Who are the key personnel in the work area, for example<br><br> - Supervisor<br> - QA<br> - WHS rep<br> - Union delegate<br> - First aid<br> - EO/harassment/discrimination rep

  Enter information below

• What is the role of the key personnel, for example<br><br> - Supervisor?<br> - QA?<br> - WHS rep?<br> - Union delegate?<br> - First aid?<br> - EO/harassment/discrimination rep?

  Enter information below

• What is the role of trainees?

  Enter information below

• What are the individual's responsibilities for behaviour:<br><br> - Including punctuality, dress, etc?<br> - Ethical behaviour, harassment and discrimination?<br> - Safety?

  Enter information below

• What type of company is it:<br><br> - What does it want to achieve: goals/mission statement/vision?<br> - Domestic/export<br> - Relationship with local community?

  Enter information below

• Where do you get the information you need to do the job:<br><br> - Verbally/in writing/posters/work instructions, etc?<br> - From .......?

  Enter information below

• What forms of feedback do you provide to colleagues and key personnel?

  Enter information below

• What are some problems that happen in your job?

  Enter information below

• How do you solve these problems?

  Enter information below

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• Copy and record. Workplace information accurately in routine formats and proformas (where appropriate)?

  Yes

  No

  N/A

• Demonstrate effective communication techniques with supervisors and fellow workers?

  Yes

  No

  N/A

• Demonstrate the exchange of relevant routine information with others to:<br><br> - Explain issues or problems<br> - Meet quality and food safety requirements?<br> - Offer suggestions for improvement<br> - Reach conclusions?

  Yes

  No

  N/A

• Participate in and contribute to meetings and discussions?

  Yes

  No

  N/A

• Read written information and write to a level typically required in the workplace?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• use appropriate communication styles when:<br><br> - Negotiating sensitive issues<br> - Obtaining views and information from others<br> - Working with cultural, social and ethnic groups?

  Yes

  No

  N/A

• Qualification Name and Code: MTMCOR205A Communicate in the Workplace

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date

• MTMCOR206A Overview the meat industry

• Instruction for the trainer: Trainer to enter dates on which contact had been made and training provided to the trainee either in the workplace or the classroom

• Enter Dates Training was Provided:

• Trainee's Signature

  Sign

• Trainer's Signature

  Sign

Elements and Performance Criteria

• Explanation, question and answer of underpinning knowledge
  This may be performed as an open book written assessment (Please use the learning guide to complete all the questions using a blue or black biro) or assessed verbally.
  
  On the Job assessment
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace’s Standard Operating Procedures (SOPs) and Work Instructions (WIs).
  
  Workplace Referee Report
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.
  

• Reasonable Adjustment: Has this assessment undergone reasonable adjustment in any way to meet specific needs of the student? If so, describe below

  Yes

  No

  N/A

• Attempt

  1st attempt

  2nd attempt

  3rd attempt

• Assessor feedback:

• Date of Feedback

  Date

• Assessor's Signature

  Sign

• Result

  Competent J

  Not yet competent

• Select date

  Date

• Referee's Name and Signature

  Sign

• Job Title

  Supervisor

  Manager

  Other

• Contact Number

• Period of time when Trainee was observed by Workplace Referee

• Does the trainee consistently:

• Identify and follow where required the flow of product through the meat processing business?

  Yes

  No

  N/A

• Explain the function of the various departments?

  Yes

  No

  N/A

• Explain the path of meat from paddock to plate?

  Yes

  No

  N/A

• Identify products produced?

  Yes

  No

  N/A

• Demonstrate how and explain why environmental issues are addressed in the work place?

  Yes

  No

  N/A

• Demonstrate an understanding of the importance of animal welfare?

  Yes

  No

  N/A

• Demonstrate an understanding of the interconnected nature of production in the business?

  Yes

  No

  N/A

• Demonstrate an understanding of her/his responsibilities?

  Yes

  No

  N/A

• Demonstrate an understanding of the procedures to resolve dispute in the workplace?

  Yes

  No

  N/A

• Follow relevant workplace policies?

  Yes

  No

  N/A

• Relate to others in an effective and non-discriminatory way showing mutual respect?

  Yes

  No

  N/A

• Use relevant communication skills?

  Yes

  No

  N/A

• Comments

• What are the major sectors?

  Select producers processors smallgoods retailer other

  • producers
  • processors
  • smallgoods
  • retailer
  • other

• What is the abattoirs sector?

  Select slaughtering dressing other

  • slaughtering
  • dressing
  • other

• What is the boning room sector?

  Select breaking boning slicing packing other

  • breaking
  • boning
  • slicing
  • packing
  • other

• What is the smallgoods sector?

  Select produces smoked fermented simmered pre-cooked uncooked products other

  • produces smoked
  • fermented
  • simmered
  • pre-cooked
  • uncooked products
  • other

• What is the retail sector?

  Select retail butchers supermarkets other

  • retail butchers
  • supermarkets
  • other

• What are the major markets?

  Select domestic US EU Middle East Japan Taiwan Korea other

  • domestic
  • US
  • EU
  • Middle East
  • Japan
  • Taiwan
  • Korea
  • other

• What is an export registered meat processing business?

  Select able to export other

  • able to export
  • other

• What is a domestic meat processing business?

  Select supplies Australian market only other

  • supplies Australian market only
  • other

• What is the paddock to plate pathway?

  Select producer (feedlot, farm) abattoir boning room smallgoods retail other

  • producer (feedlot, farm)
  • abattoir
  • boning room
  • smallgoods
  • retail
  • other

• What are the workplace policies you have to follow?

  Select OH&S hygiene and sanitation quality EEO harassment personal conduct other

  • OH&S
  • hygiene and sanitation
  • quality
  • EEO
  • harassment
  • personal conduct
  • other

• What are the workers responsibilities in the workplace?

  Select work safely work hygienically work as a team member follow workplace policies and procedures other

  • work safely
  • work hygienically
  • work as a team member
  • follow workplace policies and procedures
  • other

• What are the supervisors responsibilities?

  Select give clear directions support their teams involve their workers monitor health & safety of the workplace monitor production, procedures and process other

  • give clear directions
  • support their teams
  • involve their workers
  • monitor health & safety of the workplace
  • monitor production, procedures and process
  • other

• What are the responsibilities of managers?

  Select earn a profit provide leadership ensure the plant runs smoothly ensure workplace is one that looks after its employees other

  • earn a profit
  • provide leadership
  • ensure the plant runs smoothly
  • ensure workplace is one that looks after its employees
  • other

• What is an industrial award of agreement?

  Select wages hours leave conditions of employment other

  • wages
  • hours
  • leave
  • conditions of employment
  • other

• Who are the major industry organisations?

  Select AMIC AMPC AMIEU MINTRAC AQIS APL State Meat Authorities other

  • AMIC
  • AMPC
  • AMIEU
  • MINTRAC
  • AQIS
  • APL
  • State Meat Authorities
  • other

• Explain the steps in process meat in your meat processing business

  Select lairage slaughter boning freezing loadout other

  • lairage
  • slaughter
  • boning
  • freezing
  • loadout
  • other

• Name the products produced at your meat processing business

  Select offal carcases by-products other

  • offal
  • carcases
  • by-products
  • other

• Date Assessed

  Date

• Task Observed:

• Does the trainee:

• follow workplace policies and procedures?

  Yes

  No

  N/A

• behave in keeping with workplace requirements for:<br>• harassment?<br>• E.E.O?<br>• WHS?

  Yes

  No

  N/A

• understand waste disposal and environmental protection?

  Yes

  No

  N/A

• explain his/her individual responsibilities?

  Yes

  No

  N/A

• name the products produced in own workplace?

  Yes

  No

  N/A

• explain the workplace employment conditions?

  Yes

  No

  N/A

• relate to others in an effective and non-discriminatory way showing mutual respect?

  Yes

  No

  N/A

• use relevant communication skills?

  Yes

  No

  N/A

• Qualification Name and Code: MTMCOR206A Overview the meat industry

• Term

  First

  Second

Record of Completed Assessment

• Completed Assessments

  Select Referee's Report Test or Quiz On-the-job demonstration Other

  • Referee's Report
  • Test or Quiz
  • On-the-job demonstration
  • Other

Results

• Required performance evidence.<br><br>Trainee has demonstrated required ability

  Yes

  No

  N/A

• Required knowledge evidence<br><br>Trainee has demonstrated required knowledge

  Yes

  No

  N/A

• Compliance with company requirements<br><br>Trainee complies with company work instructions and/or standard operating procedures

  Yes

  No

  N/A

• Competency achieved – “J” result<br><br>This trainee has been assessed according to the requirements of the unit of competence identified above. Competence has been demonstrated.

  Yes

  No

  N/A

• Trainee's Student Number

• Trainee's Signature

  Sign

• Assessor's signature

  Sign

ISAS Results

• Initials

• Date