Meat Processing Assessment - version1/ September 2014

• Student's First Name:

• Student's Family Name:

• Student picture:

  Media

• Document No.

• Student number:

• Client/site:

  Teys - Rockhampton

  Teys - Biloela

  Teys - Beenleigh

  Kilcoy Pastoral

  Stanbroke

INDIVIDUAL STUDENT ASSESSMENT SUMMARY - QF313

• Instructions: This form is to be used for a single student enrolled in a number of units. Assessment Task (s) are to match the evidence gathering techniques identified in the in the training & assessment strategy. The assessor is to identify whether the student was successful or not, then initial the box corresponding to the task / attempt and sign/date when final decision of competency made. This form is supported by copies of the completed assessment task front covers and all are to be retained for the applicable retention period per SQIT information sheet IN004.

• Date training was provided

  Date

• Date training was provided

  Date

• Date training was provided

  Date

• Date training was provided

  Date

• Term:

  1st

  2nd

• Attempt:

  1st attempt

  2nd attempt

  3rd attempt

• Attempt comment:

ISAS Result Entered

• Initial:

• Date:

Qualification code/name:

• Qualification:

  Select MTM20111 - Certificate II in meat processing (abattoir) MTM30111 - Certificate III in Meat processing (Boning room) MTM30511 - Certificate III in Meat Processing (Slaughtering) MTM30411 - Certificate III in Meat Processing (Rendering) MTM30311 - Certificate III in Meat processing (Meat Safety) MTM40211 - Certificate IV in Meat Processing (Meat Safety) MTM40311 - Certificate IV in Meat Processing (Quality Assurance) MTM40111 - Certificate IV in Meat Processing (Leadership) MTM40411 - Certificate IV in Meat Processing (General)

  • MTM20111 - Certificate II in meat processing (abattoir)
  • MTM30111 - Certificate III in Meat processing (Boning room)
  • MTM30511 - Certificate III in Meat Processing (Slaughtering)
  • MTM30411 - Certificate III in Meat Processing (Rendering)
  • MTM30311 - Certificate III in Meat processing (Meat Safety)
  • MTM40211 - Certificate IV in Meat Processing (Meat Safety)
  • MTM40311 - Certificate IV in Meat Processing (Quality Assurance)
  • MTM40111 - Certificate IV in Meat Processing (Leadership)
  • MTM40411 - Certificate IV in Meat Processing (General)

• The student was successfully assessed on the followings units:

  Select MTMCOR201A - Maintain personal equipment MTMCOR202A - Apply hygiene and sanitation MTMCOR203B - Comply with Quality Assurance and HACCP requirements MTMCOR204A - Follow safe work policies and procedures MTMCOR205A - Communicate in the workplace MTMCOR206A - Overview the meat industry

  • MTMCOR201A - Maintain personal equipment
  • MTMCOR202A - Apply hygiene and sanitation
  • MTMCOR203B - Comply with Quality Assurance and HACCP requirements
  • MTMCOR204A - Follow safe work policies and procedures
  • MTMCOR205A - Communicate in the workplace
  • MTMCOR206A - Overview the meat industry

MTMCOR201A - Maintain personal equipment

• MTMCOR201A - Maintain Personal Equipment
  Elements:
  1. Maintain personal equipment
  1.1 Personal equipment is maintained to ensure manufacturer specifications are met, where relevant
  1.2 OH&S, hygiene and sanitation, workplace and regulatory requirements are met
  2. Store personal equipment
  2.1 Appropriate maintenance is carried out for the equipment used
  2.2 Personal equipment is stored in accordance with workplace and regulatory requirements
  3. Clean personal equipment
  3.1 Personal equipment is cleaned to ensure that workplace requirements, OH&S, hygiene and sanitation requirements, and manufactorer's specifications are all met, where relevant

Explanation, question and answer of underpinning knowledge

• MTMCOR201A - Maintain Personal Equipment
  Explanation, question and answer of underpinning knowledge

• Why do we use PPE?

  Select protect ourselves protect product meet regulatory requirements other

  • protect ourselves
  • protect product
  • meet regulatory requirements
  • other

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

  Select uniform hair nets snoods boots hearing protection protective gloves mesh apron knives and scabbard cold environment clothing eye protection gas mask other

  • uniform
  • hair nets
  • snoods
  • boots
  • hearing protection
  • protective gloves
  • mesh apron
  • knives and scabbard
  • cold environment clothing
  • eye protection
  • gas mask
  • other

• When are uniforms to be changed?

  Select each day if become contaminated when moving between inedible and edible production areas other

  • each day
  • if become contaminated
  • when moving between inedible and edible production areas
  • 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 protect your feet from hot water, blood, meat and bones other

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

• What are safety boots?

  Select boots with steel toe caps other

  • boots with steel toe caps
  • other

• Why must boots be kept clean?

  Select stop slipping on fat stop spreading contamination other

  • stop slipping on fat
  • stop spreading contamination
  • other

• Why are plastic aprons worn?

  Select protect body and uniform from heavy contamination other

  • protect body and uniform from heavy contamination
  • other

• What are protective glove?

  Select steel mesh cut resistance Kevlar gloves other

  • steel mesh
  • cut resistance
  • Kevlar gloves
  • other

• What other PPE may you be required to wear?

  Select mesh apron cold environment clothing hearing protection belts and chains knives and scabbards gas mask other

  • mesh apron
  • cold environment clothing
  • hearing protection
  • belts and chains
  • knives and scabbards
  • gas mask
  • other

• What is the purpose of hearing protection?

  Select prevents damage to hearing other

  • prevents damage to 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 apron-during and after work disposable PPE-discarded at the end of the day and not re-used other

  • boots-before and after work with hot water
  • uniforms-by the company laundry
  • apron-during and after work
  • disposable PPE-discarded at the end of the day and not re-used
  • other

• How is PPE to be store after work?

  Select clean and sanitised stored in the locker other

  • clean and sanitised stored in the locker
  • other

• How is PPE to be stored during breaks?

  Select Gear to be clean and stored in ante-room according to company's policies other

  • Gear to be clean and stored in ante-room according to company's policies
  • other

• Required skills and knowledge:
  
  The trainee does:
  describe/explain types of PPE used in the plant

• Comments:

Workplace referee's report

• MTMCOR201A - Maintain Personal Equipment
  REFEREE REPORT:
  
  To whom it may concern;
  The trainee does consistently:
  keep PPE clean in accordance with the personal hygiene SOP
  keep PPE clean in accordance with the relevant work instruction
  perform ante-room procedures thoroughly
  store PPE properly:
  -during breaks
  -after work in lockers
  consistently follow OH&S policies and procedures
  collect and dispose of PPE according to company requirements
  
  Required skills and knowledge
  The trainee consistently does:
  follow company SOPs and work instructions for cleaning PPE
  use the PPE according to the company requirements
  apply communication skills relevant to the task
  demonstrate ability to check and prepare equipment in time for the start of work
  demonstrate ability to work effectively as an individual and as part of a team
  demonstrate hygiene and sanitation, OH&S requirements in using, cleaning and storing personal equipment, including personal protective equipment
  demonstrate knowledge of relevant work instructions
  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

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR201A - Maintain Personal Equipment
  ON-THE-JOB DEMONSTRATION WITH ASSESSOR OBSERVATION:
  
  The trainee does:
  clean and prepare PPE prior to commencement of work
  maintain PPE in an acceptable state during work so that it is:
  -clean and hygienic
  -usable
  use the correct PPE for the tasks undertaken
  store PPE properly:
  -in breaks
  -after work in lockers
  clean, check and maintain PPE prior to storing at the end of work.
  
  Required Skills and knowledge
  The trainee does:
  consistently follow OH&S policies and procedures
  collect and dispose of PPE according to company requirements
  apply communication skills relevant to the task
  demonstrate ability to check and prepare equipment in time for the start of work
  demonstrate ability to work effectively as an individual and as part of a team
  demonstrate hygiene and sanitation, OH&S requirements in using, cleaning and storing personal equipment, including personal protective equipment
  demonstrate knowledge of relevant work instructions
  demonstrate the procedures for maintaining personal equipment
  explain maintenance techniques for personal equipment
  identify manufacturer’s specifications for use, maintenance, cleaning and storage of personal equipment (where relevant)
  outline hygiene and sanitation, OH&S, workplace and regulatory requirements related to maintaining, cleaning and storing personal equipment
  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

• Comments:

• Photographic evidence if applicable.

  Media

MTMCOR202A - Apply hygiene and sanitation practices

• 
  MTMCOR202A - Apply hygiene and sanitation practices
  Elements:
  1.clean own work area and equipment
  1.1 worksite is hygienically cleaned during operations to OH&S, workplace and regulatory requirements
  1.2 Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements
  1.3 cleanliness of work area is monitored according to workplace requirements
  2 identify sources of contamination and spoilage
  2.1 contamination and cross-contamination risks are identified and steps taken to reduce the risk
  2.2 corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements
  3. Follow workplace hygiene and sanitation requirements
  3.1. Personal hygiene practices are followed to workplace requirements
  3.2. Product is handled in accordance with workplace, hygiene and sanitation requirements
  3.3. Individuals work is conducted hygienically in accordance in accordance with workplace requirements
  3.4. Products are processed in accordance with regulatory requirements

Explanation, question and answer of underpinning knowledge

• MTMCOR202A - Apply hygiene and sanitation practices
  Explanation, question and answer of underpinning knowledge

• What is contamination and what are the three types?

  Select anything that shouldn't be there physical chemical microbiological other

  • anything that shouldn't be there
  • physical
  • chemical
  • microbiological
  • other

• What physical contamination can occur?

  Select rail dust dirt hair pen boning hooks metal jewllery other

  • rail dust
  • dirt
  • hair
  • pen
  • boning hooks
  • metal
  • jewllery
  • other

• How does physical contamination occur and why is it a problem?

  Select poor hygiene practices poor cleaning faulty machines makes consumers ill damages machines in further process product rejection other

  • poor hygiene practices
  • poor cleaning
  • faulty machines
  • makes consumers ill
  • damages machines in further process
  • product rejection
  • other

• What chemical contamination can occur and why is it a problem?

  Select pesticides antibiotics detergents and sanitisers oil and greas can make customers sick product rejection other

  • pesticides
  • antibiotics
  • detergents and sanitisers
  • oil and greas
  • can make customers sick
  • product rejection
  • other

• What is microbiological contamination and why is it a problem?

  Select small living organisms virus bacteria moulds yeasts algae reduce self life of the product cause food poisoning can kill people and animals other

  • small living organisms
  • virus
  • bacteria
  • moulds
  • yeasts
  • algae
  • reduce self life of the product
  • cause food poisoning
  • can kill people and animals
  • other

• Where bacteria come from?

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

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

• What do bacteria need to multiply?

  Select time temperature moisture food correct pH air other

  • time
  • temperature
  • moisture
  • food
  • correct pH
  • air
  • other

• How do we prevent contamination?

  Select by following SOP and work instructions other

  • by following SOP and work instructions
  • other

• What is in the personal hygiene SOP?

  Select PPE requirement PPE cleaning procedure PPE storage personal hygiene requirements movement restriction on plant personal habits wearing jewllery and cosmetics hand washing other

  • PPE requirement
  • PPE cleaning procedure
  • PPE storage
  • personal hygiene requirements
  • movement restriction on plant
  • personal habits
  • wearing jewllery and cosmetics
  • hand washing
  • other

• What are work instructions?

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

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

• What is good housekeeping?

  Select keeping plant neat and tidy making it safer for people and product clean as you go other

  • keeping plant neat and tidy making it safer for people and product
  • clean as you go
  • 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 kill microorganism on equipment and surfaces othe

  • kill microorganism on equipment and surfaces
  • othe

• Why and how do we clean during operations?

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

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

• How do we clean after work?

  Select dry clean cold water wash apply detergents and sanitisers scrub hot water rinse inspect and oil other

  • dry clean
  • cold water wash
  • apply detergents and sanitisers
  • scrub
  • hot water rinse
  • inspect and oil
  • other

• How are chemicals stored?

  Select separate from product out of direct sunlight according with SOP other

  • separate from product
  • out of direct sunlight
  • according with SOP
  • other

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

  Select incorrect and unhygienic handling poor storage allowing bacteria to grow other

  • incorrect and unhygienic handling
  • poor storage allowing bacteria to grow
  • other

• What pests are found in abattoirs?

  Select rodents birds insects other

  • rodents
  • birds
  • insects
  • other

• How do we control pests at abattoirs?

  Select baits trapping chemical spray other

  • baits
  • trapping
  • chemical spray
  • 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 is treated and used for irrigation and yard washing other

  • used water 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 E-coli Salmonella other

  • Listeria
  • E-coli
  • Salmonella
  • other

• What does the Australian Standard covers?

  Select hygiene sanitation construction dressing transport QA requirements other

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

• The student can describe and explain the following:
  -what is food safety and why is important to the company
  -specific hygiene and sanitation requirements for own area
  -reporting procedures for contamination
  -chemical contamination risk to product and how they are controlled
  -the consequences of contaminated or spoiled meat leaving the establishment and the consequences of failing to follow workplace requirements for hygienically handling and processing meat
  -time, temperature and moisture requirements for microbial growth
  -causes of food spoilage and poisoning
  -possible sources of contamination and cross-contamination
  -microbes which may affect meat
  -sources of contamination and how to control these hazards.
  -monitoring methods

• Comments:

Workplace referee's report

• MTMCOR202A - Apply hygiene and sanitation practices
  REFEREE'S REPORT
  To whom it may concern;
  The trainee does consistently:
  keep the work area clean
  keep any equipment used cleaned and sanitised according to the work instruction
  follow work instruction to avoid contamination and cross contamination of product
  follow personal hygiene SOP
  report consistent hygiene or contamination problems
  follow correct product handling such as dropped meat policy
  identify contamination when it occurs and perform the relevant corrective actions
  keep equipment clean according to work instructions
  
  Required skills and knowledge
  The trainee consistently does:
  demonstrate an hygienic approach to:
  -handling product
  -performing tasks
  -using PPE
  -using plant and equipment
  consistently follow workplace, hygiene and sanitation procedures
  demonstrate ability to work effectively as an individual and as part of a team to keep work areas clean
  demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace
  identify visual evidence of contamination
  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 communication skills relevant to the task
  use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements
  
  

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR202A - Apply hygiene and sanitation practices
  On-the-job demonstration with assessor observation
  
  The trainee does:
  follow correct personal hygiene practices o before work, during work and when moving about the works.
  during breaks and at the end of the shift
  keep work area clean during work:
  disposing of meat and fat scraps properly and disposing of waste correctly
  follow the relevant work instruction to avoid contamination and cross contamination
  identify contamination when it occurs and be able to perform the relevant corrective actions
  keep equipment clean according to work instructions
  
  Required skills and knowledge
  The trainee does:
  consistently identify the types of contamination found on the product
  consistently follow hygiene procedures common to all meat processing
  consistently follow workplace, hygiene and sanitation procedures
  demonstrate ability to work effectively as an individual and as part of a team to keep work areas clean
  demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace
  identify causes of food spoilage and poisoning
  identify possible sources of contamination and cross- contamination in the work site
  identify visual evidence of contamination
  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 communication skills relevant to the task
  use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements
  

• Photographic evidence if applicable.

  Media

• Comments:

MTMCOR203B - Comply with Quality Assurance and HACCP requirements

• MTMCOR203B - Comply with Quality Assurance and HACCP Requirements
  
  Elements:
  1. Identify hazards and control points
  1.1. Hazards to food safety and quality are identified for own work area according to workplace and regulatory requirements.
  1.2. Control points for own work area are identified according to workplace requirements.
  2. Identify elements of the Quality Assurance (QA) system
  2.1. Purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems are identified and related to workplace requirements.
  2.2. Product specifications for own work area are identified.
  3. Follow requirements of a HACCP=based QA system
  3.1. Workplace requirements of the HACCP systems are identified and followed.
  3.2. Non-conforming products are communicated to supervisor where this forms part of workplace requirements.
  3.3. Consequences of not following workplace requirements are explained.
  4. Identify quality control practices in a HACCP-based QA system
  4.1. Measures for monitoring quality control are identified.
  4.2. Inspection and re-inspection procedures are identified.
  5. Inspect own work
  5.1. Inspection of own work is carried out as prescribed in workplace requirements.
  5.2. Corrective action is taken according to workplace requirements.

Explanation, question and answer of underpinning knowledge

• MTMCOR203B - Comply with quality assurance and HACCP requirements
  Explanation, question and answer of underpinning knowledge

• What is quality?

  Select product that meets the customers needs good product provide value for money other

  • product that meets the customers needs
  • good product
  • provide value for money
  • other

• Who are our customers?

  Select internal customer external customers other

  • internal customer
  • external customers
  • other

• Why do we need to produce a quality product?

  Select to meet customer requirements reduce reworking reduce rejections other

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

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

  Select rework reinspection rejections downgrading other

  • rework
  • reinspection
  • rejections
  • downgrading
  • other

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

  Select it meets the specifications other

  • it meets the specifications
  • other

• What is QA?

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

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

• How does a QA system work?

  Select by ensuring the raw material is right the process is controlled everybody knows their job final product is checked other

  • by ensuring the raw material is right
  • the process is controlled
  • everybody knows their job
  • final product is checked
  • other

• What are the main elements of a QA system?

  Select SOP work instructions monitoring auditing other

  • SOP
  • work instructions
  • monitoring
  • auditing
  • other

• SOPs are procedures for:

  Select cleaning personal hygiene pest control waste disposal water supply other

  • cleaning
  • personal hygiene
  • pest control
  • waste disposal
  • water supply
  • 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 a HACCP program to control food safety hazards other

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

• What is a hazard?

  Select physical contamination chemical contamination microbiological contamination other

  • physical contamination
  • chemical contamination
  • microbiological 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 made on the process checks made on the product other

  • checks made on the process
  • checks made on the product
  • other

• What is inspection?

  Select detection of disease detection on contamination other

  • detection of disease
  • detection on contamination
  • other

• What is sampling?

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

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

• What is an audit?

  Select check the checker check to see if QA system is being used other

  • check the checker
  • check to see if QA system is being used
  • other

• What are auditors looking for?

  Select if workers follow work instructions and SOP if monitoring is being done and records kept if corrective actions are taken other

  • if workers follow work instructions and SOP
  • if monitoring is being done and records kept
  • if corrective actions are taken
  • other

• What is an internal audit?

  Select done by company personnel other

  • done by company personnel
  • other

• What is an external audit?

  Select done by outside organisations such as customers, safe food authorities, department of agriculture other

  • done by outside organisations such as customers, safe food authorities, department of agriculture
  • other

• What is your role in an audit?

  Select follow SOP and WI answer questions honestly other

  • follow SOP and WI
  • answer questions honestly
  • other

• Why must sampling be done correctly?

  Select if incorrect may result in wrong results and the product could be condemned other

  • if incorrect may result in wrong results and the product could be condemned
  • other

• The trainee can describe/explain:
  the requirements for, and the nature of a HACCP plan
  any regulatory requirements relevant to own work area
  the nature and importance of work instructions and Standard Operating Procedures (SOPs)
  the potential risk, loss or damage if the required actions are not performed
  the reasons for quality control such as inspection and sampling
  The hazards to food safety and quality for specific work areas

• Comments:

Workplace referee's report

• MTMCOR203B - Comply with quality assurance and HACCP requirements
  Referee's report:
  
  To whom it may concern,
  The trainee consistently does:
  follow work instructions and SOPs
  control the hygiene hazards at the assigned work station, produce a product that meets specifications
  inspect own product to ensure it meets specification
  report non-conforming product
  take corrective actions if product does not meet specification (where part of work instruction)
  where required, collect and record data correctly
  
  Required skills and knowledge
  The trainee consistently does:
  identify and follow the appropriate policy and procedure
  assess own work and improve where necessary on the quality of the product being achieved
  report non-conforming product
  demonstrate a knowledge of:
  -corrective actions relevant to critical control points
  -monitoring critical control points
  -nature of food safety hazards
  -purpose of a HACCP program.
  demonstrate the capacity to:
  -comply with regulatory requirements
  -determine critical control points
  -follow workplace requirements related to HACCP and QA
  -identify hazards to food safety inspect own work
  identify and apply relevant OH&S requirements
  identify control points for a specific task or activity and explain how hazards are controlled
  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

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR203B - Comply with quality assurance and HACCP requirements
  On-the-job demonstration with assessor observation
  
  The trainee does:
  follow the relevant work instruction
  follow the relevant SOPs
  inspect own work to ensure product meets specifications
  employ preventative measures to ensure hygiene hazards are minimised
  where required, collect and record data correctly
  
  Required skills and knowledge
  The trainee does:
  identify the correct work instruction, SOP and product specification for their work area
  demonstrate a knowledge of:
  -corrective actions relevant to critical control points
  -monitoring critical control points
  -nature of food safety hazards
  -purpose of a HACCP program
  demonstrate the capacity to:
  -comply with regulatory requirements
  -determine critical control points
  -follow workplace requirements related to HACCP and QA
  -identify hazards to food safety
  -inspect own work
  describe the requirements for, and the nature of a HACCP plan
  explain any regulatory requirements relevant to own work area
  explain the potential risk, loss or damage if the required actions are not performed
  explain the reasons for quality control such as inspection and sampling
  identify and apply relevant OH&S requirements. identify control points for a specific task or activity and
  explain how hazards are controlled
  list the hazards to food safety and quality for specific work areas
  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

• Photographic evidence if applicable.

  Media

• Comments:

MTMCOR204A - Follow safe work policies and procedures

• MTMCOR204A - Follow safe work policies and procedures
  Elements:
  1. Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel.
  1.1. OH&S responsibilities are met according to regulatoryf and workplace requirements.
  1.2 OH&S responsibilities of key personnel are recognised and explained.
  2. Follow workplace OH&S policies and procedures.
  2.1. Workplace OH&S policies, procedures and program's are followed.
  2.2. Personal Protective equipment is used, maintained and stored as appropriate.
  3. Follow legal provisions related to OH&S.
  3.1. Relevant provisions of OH&S legislation and codes of practice are followed.
  4. Contribute to OH&S
  4.1. OH&S issues are raised with designated personnel in accordance with workplace requirements and relevant OH&S legislation.
  4.2. Participative arrangements for OH&S are contributed to in the workplace within the organisational procedures and scope of responsibilities and competences.
  5. Follow workplace requirements for hazards identification and risk control.
  5.1. Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace requirements.
  5.2. Workplace requirements for controlling risks to health and safety are accurately followed.
  6. Follow emergency procedures.
  6.1. Emergency procedures are followed according to workplace requirements.
  6.2. Appropriate reporting procedures for emergencies are followed according to workplace requirements.
  7. Operate machinery safely
  7.1. Machinery is operated according to safe work practices and procedures, where applicable.
  7.2. Machinery is operated and maintained according to manufacturer specifications and workplace requirements, where applicable.
  

Explanation, question and answer of underpinning knowledge

• MTMCOR204A - Follow safe work policies and procedures
  Explanation, question and answer of underpinning knowledge

• What are safe work policies and practices?

  Select rules that cover the way you work set out in the OH&S policies, SOP and WI other

  • rules that cover the way you work
  • set out in the OH&S policies, SOP and WI
  • other

• What is an OH&S policy?

  Select outlines responsibilities of managers, supervisors and workers other

  • outlines responsibilities of managers, supervisors and workers
  • other

• What is an OH&S committee?

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

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

• What legislation covers OH&S?

  Select state legislation other

  • state legislation
  • other

• Who has responsibilities for OH&S?

  Select employees employer 3rd party visitors and contractors everybody other

  • employees
  • employer
  • 3rd party visitors and contractors
  • everybody
  • other

• What are the compensation requirements?

  Select all employers must have workers compensation other employees are entitle to benefits if they suffer an injury or illness

  • all employers must have workers compensation
  • other
  • employees are entitle to benefits if they suffer an injury or illness

• What are rehabilitation requirements?

  Select employers are required to provide rehabilitation to injured workers development of a rehabilitation plan other

  • employers are required to provide rehabilitation to injured workers
  • development of a rehabilitation plan
  • other

• What are the first aid facilities?

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

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

• What is an OH&S 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 work place?

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

  • zoonotic diseases
  • knife cuts
  • slips and falls
  • electricity
  • confined spaces
  • noise
  • heat and cold
  • equipment, 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 PPE other

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

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

  Select work safely identify hazards report hazards other

  • work safely
  • identify hazards
  • report hazards
  • other

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

  Select ensure PPE is available ensure it is clean and maintained ensure is stored correctly ensure it is inspected and repaired provide training other

  • ensure PPE is available
  • ensure it is clean and maintained
  • ensure is stored correctly
  • ensure it is inspected and repaired
  • provide training
  • other

• What is an accident?

  Select injury or illness of a worker damage to property other

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

• What is an incident?

  Select a "near miss" when nobody is hurt other

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

• What happen after an accident or incident?

  Select both should be reported investigation if company's found at fault it can be fined other

  • both should be reported
  • investigation
  • if 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 other

  • seek first aid if required
  • report
  • other

• What types of emergencies may arise at work?

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

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

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

  Select identify emergency exits location of the fire fighting workers procedure for raising the alam assembly areas role calls other

  • identify emergency exits
  • location of the fire fighting workers
  • procedure for raising the alam
  • assembly areas
  • role calls
  • other

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

  Select type of the fire type of extinguisher when to fight a fire other

  • type of the fire
  • type of extinguisher
  • when to fight a fire
  • other

• the trainee can describe/explain:
  the procedures for reporting accidents at the work site
  the functions of OH&S committees and representatives
  at the work site (as appropriate)
  the PPE that must be worn for different areas at the work site
  emergency procedures, including evacuation procedures
  OH&S hazards in own work area and around general plant or worksite especially slips, falls and manual handling
  the process for making suggestions for improvement
  hazards at the work site and control measures that have
  been put in place
  own OH&S legal responsibilities
  the employer’s OH&S legal requirements

• Comments:

Workplace referee's report

• MTMCOR204A - Follow safe work policies and procedures
  Referee's report
  
  To whom it may concern,
  The trainee consistently does:
  follow OH&S policies
  follow OH&S procedures for their specific task
  use required PPE
  work safely:
  -not endangering him or herself
  -not endangering fellow workers
  use equipment/machinery safely according to work place requirements
  maintain equipment and machinery used according to workplace requirements
  
  Required skills and knowledge
  The trainee consistently does:
  show an awareness of workplace hazards
  show an awareness of own safety
  show an awareness of safety of others
  show an awareness of t he importance of following policies and procedures
  demonstrate ability to work safely as an individual and as a member of a team
  demonstrate how to select, organise and complete routine explanations and reports on OH&S issues
  demonstrate safe work practices in all activities at the work site
  demonstrate the use, maintenance and storing of PPE required for different areas at the work site, according to workplace requirements and manufacturer’s specifications
  demonstrate ways of minimising manual handling hazards
  demonstrate safe operating procedures for machinery at own
  work station
  follow workplace OH&S policies and procedures
  seek advice from more experienced colleagues or from manuals in order to operate new machinery and equipment safely
  use relevant communication skills

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR204A - Follow safe work policies and procedures
  On-the-job demonstration with assessor observation
  
  The trainee does:
  use the appropriate PPE
  maintain and store PPE in accordance with workplace requirements
  follow workplace OH&S policies and procedures
  work safely:
  -not endangering him or herself
  -not endangering fellow workers
  use and maintain any equipment and machinery used according to workplace requirements
  identify common OH&S hazards in the workplace
  practise good house keeping in their own work area
  identify nearest emergency exits and assembly areas
  identify plant first aid officer
  
  Required skills and knowledge
  The trainee does:
  demonstrate ability to work safely as an individual and as a member of a team
  demonstrate how to select, organise and complete routine explanations and reports on OH&S issues
  demonstrate safe work practices in all activities at the work site
  demonstrate the use, maintenance and storing of PPE required for different areas at the work site, according to workplace requirements and manufacturer’s specifications
  demonstrate ways of minimising manual handling hazards
  explain and demonstrate safe operating procedures for machinery at own work station
  explain and demonstrate the procedures for reporting accidents at the work site
  explain the functions of OH&S committees and representatives at the work site (as appropriate)
  explain the PPE that must be worn for different areas at the work site
  follow workplace OH&S policies and procedures
  identify and apply relevant regulatory requirements as applicable
  identify OH&S hazards in own work area and around general plant or worksite especially slips, falls and manual handling
  use relevant communication skills
  

• Photographic evidence if applicable.

  Media

• Comments:

MTMCOR205A - Communicate in the work place

• MTMCOR205A - Communicate in the workplace
  Elements
  1. Contribute to the maintenance and improvement of workplace operations and requirements
  1.1. Problems are solved by communicating with others.
  1.2. Information is exchanged to perform workplace tasks and take appropriate action.
  1.3. Spoken and written reports (where applicable) are provided clearly and promptly.
  2. Identify key personnel in the workplace
  2.1. Organisational structure of the workplace, mission statements and strategic plan are identified.
  2.2. Key personnel and their roles in the organisation are identified.
  2.3. Role of trainees is identified.
  3. Contribute to positive workplace relations
  3.1. Communication styles of cultural, social and ethnic groups are recognised and considered.
  3.2. Appropriate communication style for context, audience and purpose is applied.
  3.3. Regulatory and workplace ethical standards are considered in verbal and non-verbal communications.

Explanation, question and answer of underpinning knowledge

• MTMCOR205A - Communicate in the workplace
  Explanation, question and answer of underpinning knowledge

• Who are the key personnel in the work area?

  Select supervisor QA OH&S rep union delegate first aid HR manager other

  • supervisor
  • QA
  • OH&S rep
  • union delegate
  • first aid
  • HR manager
  • other

• What are the individual's responsibilities for behaviour, punctuality, harassment, discrimination and safety?

  Select legal requirement come to work everyday be on time respect others no harassment or discrimination follow SOPs and WI work safe other

  • legal requirement
  • come to work everyday
  • be on time
  • respect others
  • no harassment or discrimination
  • follow SOPs and WI
  • work safe
  • other

• What is the company's goal, mission, statement, vision?

  Select quality product satisfied customers make profit other

  • quality product
  • satisfied customers
  • make profit
  • other

• What type of company is it?

  Select domestic export other

  • domestic
  • export
  • other

• Where do you get the information to do your job?

  Select verbal from supervisor WI SOP production sheet notice board e-mail letters payslip other

  • verbal from supervisor
  • WI
  • SOP
  • production sheet
  • notice board
  • e-mail
  • letters
  • payslip
  • other

• What are some problems that happen in your job?

  Select safety production products people machinery other

  • safety
  • production
  • products
  • people
  • machinery
  • other

• How do you solve this problems?

  Select help from self help from others help from supervisor help from maintenance other

  • help from self
  • help from others
  • help from supervisor
  • help from maintenance
  • other

• The trainee can describe/explain
  forms of feedback provided to fellow workers and key personnel
  roles of key personnel in the workplace
  sources of information relevant to own work including OH&S, regulatory, work instructions and workplace requirements
  workplace standards of behaviour

• Comments:

Workplace referee's report

• MTMCOR205A - Communicate in the workplace
  Referee's Report
  
  To whom it may concern;
  The trainee does consistently:
  copy and record workplace information accurately in routine formats and proformas (where appropriate)
  demonstrate effective communication techniques with supervisors and fellow workers
  demonstrate the exchange of relevant routine information with others to:
  explain issues or problems
  meet quality and food safety requirements
  offer suggestions for improvement
  reach conclusions
  participate in and contribute to meetings and discussions
  read written information and write to a level typically required in the workplace
  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 appropriate communication styles when:
  negotiating sensitive issues
  meat inspectors etc
  locate information to do the job, as needed:
  work instructions
  information from supervisors, QA
  information from fellow workers
  show consideration for fellow workers and others in the workplace
  cooperate and work with others to solve problems:
  notify supervisors or fellow workers of work problems
  make suggestions regarding OH&S, hygiene, QA problems and solutions if they arise
  
  Required skills and knowledge
  The trainee consistently does:
  copy and record workplace information accurately in routine formats and proformas (where appropriate)
  demonstrate effective communication techniques with supervisors and fellow workers
  demonstrate the exchange of relevant routine information with others to:
  explain issues or problems
  meet quality and food safety requirements
  offer suggestions for improvement
  reach conclusions
  participate in and contribute to meetings and discussions
  read written information and write to a level typically required in the workplace
  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 appropriate communication styles when:
  negotiating sensitive issues
  obtaining views and information from others
  working with cultural, social and ethnic groups

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR205A - Communicate in the workplace
  On-the-Job demonstration with assessor observation
  
  In a classroom activity/role play looking at conflict, the trainee does
  listen patiently to others
  acknowledge the other person's concerns
  explain own concerns clearly
  In a classroom problem solving activity the trainee does
  share tasks with others
  contribute within capacity
  help others if able/appropriate
  In a simulated meeting, the trainee:
  listen attentively
  clarify the purpose of the meeting
  ask questions if appropriate
  report clearly and accurately on the meeting
  
  Required skills and knowledge
  The trainee does:
  copy and record workplace information accurately in routine formats and proformas (where appropriate)
  demonstrate effective communication techniques with supervisors and fellow workers
  demonstrate the exchange of relevant routine information with others to:
  -explain issues or problems
  -meet quality and food safety requirements
  -offer suggestions for improvement
  -reach conclusions
  participate in and contribute to meetings and discussions
  read written information and write to a level typically required in the workplace
  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 appropriate communication styles when:
  -negotiating sensitive issues
  -obtain views and information from others
  -working with cultural, social and ethnic group

• Photographic evidence if applicable.

  Media

• Comments:

MTMCOR206A - Overview the meat industry

• MTMCOR206A - Overview the meat industry
  Elements
  1. Work within the industry sector
  1.1. Composition and structure of the meat industry is examined to provide an overview for work priorities.
  1.2. Major species and trade markets are examined.
  1.3. Path of meat is traced from paddock to plate.
  1.4. Flow of product is traced from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants.
  1.5. Products are identified.
  2. Apply workplace policies
  2.1. Relevant workplace policies are obtained and applied, where appropriate.
  2.2. Role of trainees is identified in relation to workplace policies.
  2.3. Information on working conditions is obtained and important elements identified.
  3. Follow award or employment agreement provisions
  3.1. Information about relevant award provisions and employment conditions are obtained and applied, where appropriate.
  3.2. Information on employee rights and responsibilities is obtained and explained.
  4. Identify appropriate organisations and associations
  4.1. Major industry organisations, peak bodies and regulatory bodies, and their roles are identified.
  5. Follow equal employment opportunity (EEO) legislative requirements
  5.1. Information about EEO provisions is obtained and applied as appropriate.
  5.2. Information on sexual harassment is obtained and policies against sexual harassment are explained in terms of personal responsibility.
  6. Demonstrate awareness of environmental issues in the meat industry
  6.1. Relevant environmental regulatory requirements are identified.
  6.2. Workplace environmental policies and practices are identified.
  6.3. Consequences of not following workplace environmental policies and practices are identified.

Explanation, question and answer of underpinning knowledge

• MTMCOR206A - Overview the meat industry
  Explanation, question and answer of underpinning knowledge
  

• What are the major sectors?

  Select processing smallgoods retail other

  • processing
  • smallgoods
  • retail
  • other

• What is the abattoir sector?

  Select slaughtering and dressing other

  • slaughtering and 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 smoked simmered fermented pre-cooked uncooked salami other

  • smoked
  • simmered
  • fermented
  • pre-cooked
  • uncooked
  • salami
  • other

• What is the retail sector?

  Select retail butchers supermarkets other

  • retail butchers
  • supermarkets
  • other

• What are the major markets?

  Select EU USA Middle East Japan Korea China Taiwan other

  • EU
  • USA
  • Middle East
  • Japan
  • Korea
  • China
  • Taiwan
  • other

• What is an export registered plant?

  Select able to export other

  • able to export
  • other

• What is a domestic plant?

  Select supply the domestic market other

  • supply the domestic market
  • other

• What is the paddock to plate pathway?

  Select producer abattoir boning room smallgoods retail other

  • producer
  • abattoir
  • boning room
  • smallgoods
  • retail
  • other

• What are the workplace policies?

  Select OH&S QA EEO harassment hygiene and sanitation other

  • OH&S
  • QA
  • EEO
  • harassment
  • hygiene and sanitation
  • other

• What are the workers responsibilities in the workplace?

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

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

• What are the supervisor's responsibilities?

  Select give clear directions support their team involve their workers monitor health and safety monitor production and process other

  • give clear directions
  • support their team
  • involve their workers
  • monitor health and safety
  • monitor production and process
  • other

• What are the manager's responsibilities?

  Select earn profit provide leadership ensure plant runs smoothly other

  • earn profit
  • provide leadership
  • ensure plant runs smoothly
  • other

• What is an industrial award of agreement?

  Select work hours wages leave conditions of employment other

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

• Who are the major industry organisations?

  Select AMIEU AMIC DAFF AUSTMEAT MINTRAC AMPC APL state authorities other

  • AMIEU
  • AMIC
  • DAFF
  • AUSTMEAT
  • MINTRAC
  • AMPC
  • APL
  • state authorities
  • other

• Explain the steps in processing meat in your plant

  Select lairage slaughter boning freezing loadout other

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

• Name the products produced at your plant.

  Select bone in meat boneless meat offal by products other

  • bone in meat
  • boneless meat
  • offal
  • by products
  • other

• What is the flow of product through the plant?

  Select refer to plant flowchart other

  • refer to plant flowchart
  • other

• What are the relevant company policies you have to follow?

  Select refer to employee handbook or induction handouts other

  • refer to employee handbook or induction handouts
  • other

• the trainee can describe/explain:
  the path of meat from paddock to plate
  the steps in the production of meat products
  the structure of the traineeship and the Certificate in Meat Processing
  the role of company policies and procedures
  the dispute resolution procedures in the workplace
  the flow of product from receival to sale in own workplace
  the nature and role of work instructions and Standard Operating Procedures (SOPs)
  the principles of EEO and policies to prevent sexual harassment
  the relevance of OH&S and regulatory requirements for meat industry employees
  workplace employment conditions
  relevant workplace requirements, policies and procedures and explain their implications for trainees
  the markets where the company’s products are distributed
  the products produced in own workplace
  enterprise ethical standards and requirements for interacting with other employees and staff

• Comments:

Workplace referee's report

• MTMCOR206A - Overview the meat industry
  Referee's report
  
  To whom it may concern;
  The trainee consistently does:
  identify and follow where required the flow of product through the plant
  explain the function of the various departments? identify the raw materials processed
  identify products produced
  demonstrate how and explain why environmental issues are addressed in the work place
  
  Required skills and knowledge
  the trainee consistently does:
  demonstrate an understanding of the interconnected nature of production in the plant
  demonstrate an understanding of her/his responsibilities
  follow relevant workplace policies
  relate to others in an effective and non-discriminatory way showing mutual respect
  use relevant communication skills

• Comments:

On-the-job demonstration with assessor observation

• MTMCOR206A - Overview the meat industry
  On the job demonstration with assessor observation
  
  The trainee does:
  follow workplace policies and procedures
  behave in keeping with workplace requirements for:
  -harassment
  - E.E.O
  -OH&S
  understand waste disposal and environmental protection
  
  Required skills and knowledge
  the trainee:
  follow workplace procedures in a willing and positive manner
  explain his/her individual responsibilities
  follow relevant workplace policies
  name the products produced in own workplace
  relate to others in an effective and non- discriminatory way showing mutual respect
  use relevant communication skills
  

• Photographic evidence if applicable.

  Media

• Comments:

RECORD OF COMPLETED ASSESSMENTS

• The student achieved competency on the above units:
  Completed assessment:
  Note: A minimum of 3 forms of evidence are required to complete the assessment.

• Referee report

• Explanation, question and answer of underpinning knowledge

• On the job demonstration

• Open book written assessment

• Assignment

• Photographic evidence

• Voice recording.

• Workplace project

• Other

Required skills and knowledge

• All skills and knowledge have been assessed and achieved on the above units?

• YES / NO

  YES

  NO

Compliance with company requirements.

• The student complies with company work instructions and/or standard operating procedure

• YES / NO

  YES

  NO

Competency achieved - "J" result

• This trainee has been assessed according to the requirements of the units of competence identified above. Competence has been demonstrated.

• YES / NO

  YES

  NO

Signatories:

• Reasonable adjustment: has this assessment undergone reasonable adjustment in any way to meet specific needs of the student?

• YES / NO

  YES

  NO

• Student has been provide with feed back?

• YES / NO

  YES

  NO

• Assessor's name and signature

• Assessor name:

  Select Rene Gunther Mark Rickard Ross Dodds Sheldon Becker Glen Eckhardt Sharon Denning

  • Rene Gunther
  • Mark Rickard
  • Ross Dodds
  • Sheldon Becker
  • Glen Eckhardt
  • Sharon Denning

• Assessor signature:

  Sign

• Referee's name and signature

• Referee's name:

  Lyle Ward

  Steven Knowles

  Luke Dales

  Trevor Stringer

  Janete Sperling

• Referee's signature:

  Sign

• Trainee's signature:

• Trainee's signature:

  Sign

PACKER

Bonner

Slicer

Loadout

Cleaner

Rendering

Offal

Kill floor

Animal welfare

Yards

Environment Officer Course

HACCP intermediate