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Elements and Performance Criteria

  1. Operate and calibrate pH equipment
  2. Conduct monthly and weekly monitoring of the pH or temperature window
  3. Analyse results of pH and temperature monitoring
  4. Suggest corrective action plans for window non-conformance
  5. Operate and calibrate pH equipment
  6. Conduct monthly and weekly monitoring of the pH or temperature window
  7. Analyse results of pH and temperature monitoring
  8. Suggest corrective action plans for window non-conformance

Range Statement


Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

The candidate must conduct and validate pH and temperature declines to MSA standards.

The candidate must:

collect information on live animals for use in pH and temperature monitoring

conduct monthly and weekly monitoring of the pH and temperature window

observe, time and follow carcases through the slaughter floor recording the following:

carcase information

chiller number

immobiliser information (if applicable)

rigidity probe information (if applicable)

stimulation information (if applicable)

time entering the chiller

time stunned

analyse results to verify conformance

apply relevant communication and mathematical skills

generate individual and lot average graphs to show pH and temperature window conformance

identify and apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of knowledge through professional development or self-directed research

operate and calibrate pH and temperature readings

suggest corrective action procedures


Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

the scope and nature of MSA standards

impact of electrical stimulation on pH decline

impact of chilling factors on pH and temperature decline

how the time it takes a carcase to reach the chiller can impact on the rate of pH decline

pH and temperature window

how cold shortening occurs and characteristics of cold shortened product

how heat shortening occurs and characteristics of heat shortened product

how other electrical inputs can impact the rate of pH decline

the impact of slaughter floor temperature on rate of pH and temperature decline

glycogen and the relationship between stress and pH

what pH is and its importance for eating quality