MTMCOR206A Overview the meat industry - version 1- January 2012

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by Glen Eckhardt

• Location
  Address

• Personnel

• MTMCOR206A Overview the meat industry

• Name

• Company / workplace

• 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 explained.
  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 meat wholesales and retailers, and through small goods plants.
  1.5. Product 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 awards provisions and employment conditions are obtained and applied, where appropriate?
  3.2. Information on employment 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 applied as appropriate.
  
  6. Demonstrate awareness of environment 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.

Referee's Report Evidence: Does the trainee consistently:

• Assessment instructions.
  
  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.

• Relevant work instruction (s):
  
  Evidence:
  
  Does the trainee consistently:

• 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?

• Comments.

• Required skills and knowledge.
  
  Does the trainee consistently?

• 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.

• Referee's signature

  Sign

Explanation , question and answer of underpinning knowledge.

• 1. What are the major sectors?

  Select producers processors smallgoods retail

  • producers
  • processors
  • smallgoods
  • retail

• 2. What is the abattoirs sector?

  Select slaughtering dressing

  • slaughtering
  • dressing

• 3. What is the boning room sector?

  Select breaking boning slicing packing other

  • breaking
  • boning
  • slicing
  • packing
  • other

• 4. What is the small goods sector?

  Select produces smoked products produces fermented products produces simmered/ pre-cooked and uncooked products ready to eat products other

  • produces smoked products
  • produces fermented products
  • produces simmered/ pre-cooked and uncooked products
  • ready to eat products
  • other

• 5. What is the retail sector?

  Select retail butchers supermarkets other

  • retail butchers
  • supermarkets
  • other

• 6. What are the major markets?

  Select domestic export to USA EU Middle East Japan Taiwan Korea other

  • domestic
  • export
  • to USA
  • EU
  • Middle East
  • Japan
  • Taiwan
  • Korea
  • other

• 7. What is a export registered plant?

  able to export

• 8. What is a domestic plant?

  supplies only the Aust market

• 9. What is the paddock to plate pathway?

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

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

• 10. What are the workplace policies?

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

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

• 11. What are the 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

• 12. What are the supervisors responsibilities?

  Select give clear direction support their teams involve the workers monitor health and safety of the workplace other

  • give clear direction
  • support their teams
  • involve the workers
  • monitor health and safety of the workplace
  • other

• 13. What are the responsibilities of managers?

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

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

• 14. What is an industrial award or agreement cover?

  Select wages hours of work leave conditions of employment other

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

• 15. Who are the major industry organisations?

  Select AMIC AMPC AMIEU MINTRAC DAFF APL SFPQ other

  • AMIC
  • AMPC
  • AMIEU
  • MINTRAC
  • DAFF
  • APL
  • SFPQ
  • other

• 16. Explain the steps in processing meat in your plant?

  Select lairage slaughter and dressing chilling boning, slicing packing freezing/ chilling loadout other

  • lairage
  • slaughter and dressing
  • chilling
  • boning, slicing
  • packing
  • freezing/ chilling
  • loadout
  • other

• 17. Name the products produced at your plant?

  Select offal carcasses by products other

  • offal
  • carcasses
  • by products
  • other

• 18. What is flow of product through the plant?

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

• Required skills and knowledge.
  
  Can the trainee describe / explain::

• The path of meat from paddock to plate? The steps in the production of meat? The flow of product from receivable to sale in own workplace?

• The structure of the traineeship and the Certificate in Meat Processing? The role of company policies and procedures? Dispute resolution procedures in the workplace? The nature and role of work instructions and SOP's?

• 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.

On-the-job demonstration with assessor observation.

• Assessor Instructions
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace's SOPs and WIs.

• Does the trainee:

• Follow workplace policies and procedures?

• Behave in keeping with workplace requirements for:

• Harassment?

• EEO?

• OH&S?

• Understand waste disposal and environmental protection?

• Comments.

Individual Student Assessment Summary

• Qualification Name and Code. MTMCOR206A Overview of meat industry

• Term

  First

  Second

Record of completed assessment

• Attempts

  1st

  2nd

  3rd

• Attempts comments.

• On-the-job demonstration

• Referee's report

• Explanation, questioning of under pinning knowledge.

• Written questions

• Other, comments

Results

• Result

  Competent J

  Not yet competent

• Trainee's student number

• Trainee's signature

  Sign

• Assessor; Glen Eckhardt

  Sign

ISAS Results

• Initials

• Date.