Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMPS414B Mapping and Delivery Guide
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
Version 1.0
Issue Date: July 2024
Qualification | - |
Unit of Competency | MTMPS414B - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) |
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Description | This unit covers the skills and knowledge required to understand and manage the production processes of Uncooked Comminuted Fermented Meat (UCFM).This unit relates to the Australia New Zealand Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, Clause 3 Food handling - skills and knowledge, which states:'A food business must ensure that persons undertaking or supervising food handling operations have: (a) skills in food safety and food hygiene matters; and(b) knowledge of food safety and food hygiene matters,commensurate with their work activities.' (Page 3) | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is applicable to personnel responsible for the outcomes of the production processes of UCFM in a smallgoods processing operation. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | MTMCOR202A Apply hygiene and sanitation practices MTMCOR404A Facilitate hygiene and sanitation performance | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify microbiological hazards for UCFM products |
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Element: Identify chemical hazards for UCFM products |
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Element: Identify physical hazards for UCFM products |
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Element: Overview the production of UCFM products |
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Element: Monitor the preparation of processing equipment and areas |
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Element: Manage the production of UCFM and further processed products |
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Element: Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products |
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