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Elements and Performance Criteria

1. Define meat quality
   • Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
   • Identify and analyse customer and consumer perceptions, expectations and requirements
   • Define and balance meat quality against enterprise requirements for yield, cost and meat safety
   • Prepare enterprise meat quality specifications for suppliers or supplied product and end product
   • Establish performance standards, including specifications, and put in place data collection strategies
2. Analyse impact of production processes and systems on meat quality
   • Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
   • Analyse production processes and systems against agreed criteria
   • Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost
   • Prepare and present recommendations to improve operations for product quality
   • Establish alliances with suppliers and customers to improve quality at all points in the value chain
   • Identify and allocate resource requirements to achieve meat quality specifications
3. Monitor meat product quality
   • Prepare, implement and analyse sampling and testing procedures and schedules
   • Investigate non-conformances with meat quality requirements
   • Develop and implement preventative and control measures
4. Evaluate meat quality outcomes
   • Analyse and assess performance against relevant standards
   • Develop continuous improvement strategies and prepare implementation strategies
   • Analyse and act on consumer feedback in accordance with continuous improvement framework
   • Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
5. Promote enterprise meat quality outcomes
   • Report meat quality outcomes to stakeholders, including employees, customers and consumers
   • Use enterprise meat quality specifications to identify market edge
6. Define meat quality
   • Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
   • Identify and analyse customer and consumer perceptions, expectations and requirements
   • Define and balance meat quality against enterprise requirements for yield, cost and meat safety
   • Prepare enterprise meat quality specifications for suppliers or supplied product and end product
   • Establish performance standards, including specifications, and put in place data collection strategies
7. Promote enterprise meat quality outcomes
   • Report meat quality outcomes to stakeholders, including employees, customers and consumers
   • Use enterprise meat quality specifications to identify market edge
8. Analyse impact of production processes and systems on meat quality
   • Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
   • Analyse production processes and systems against agreed criteria
   • Analyse and evaluate the impact of workplace operations, including inputs, processes and technology, on meat quality, yield and cost
   • Prepare and present recommendations to improve operations for product quality
   • Establish alliances with suppliers and customers to improve quality at all points in the value chain
   • Identify and allocate resource requirements to achieve meat quality specifications
9. Monitor meat product quality
   • Prepare, implement and analyse sampling and testing procedures and schedules
   • Investigate non-conformances with meat quality requirements
   • Develop and implement preventative and control measures
10. Evaluate meat quality outcomes
    • Analyse and assess performance against relevant standards
    • Develop continuous improvement strategies, and prepare implementation strategies
    • Analyse and act on consumer feedback according to continuous improvement framework
    • Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
11. Promote workplace meat quality outcomes
    • Report meat quality outcomes to stakeholders, including employees, customers and consumers
    • Use workplace meat quality specifications to identify market edge

Range Statement

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Performance Evidence

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

The candidate must:

evaluate impact of current plant, equipment and processes on meat and meat product quality

assess and monitor the efficiency of improvements to meat and meat product quality

apply relevant communication and mathematical skills

monitor operations and develop criteria for assessing meat and meat product quality

evaluate product quality outcomes through the development of specifications and performance standards, analysis and interpretation of performance information including costs and sales

improve product input and service quality by developing alliances, supplier specifications, audit processes and by monitoring input quality

maintain currency of knowledge through independent research or professional development

prepare and communicate information on meat and meat product quality outcomes to workforce, consumers and customers

prepare recommendations for improving operations to maintain and enhance meat and meat product quality

prepare specifications for enterprise product, including specifications for end product where not provided by customer, supplier and supplied product specifications, product description, labelling and claims

research best practice in meat processing, meat manufacturing, meat preparation techniques and technology including computerised, mechanical and manual systems, and their impact on product quality

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Knowledge Evidence

The candidate must demonstrate an in depth technical and theoretical knowledge of:

Hazard Analysis Critical Control Point (HACCP) principles, systems and food safety requirements for enterprise product.

nutritional content and value of meat and meat products

negative physiological changes of meat and their prevention (including Dark, Firm and Dry (DFD) and Pale, Soft, Exudative (PSE))

impact of species, breed, sex, age (dentition and ossification) and nutrition of livestock on meat and meat product quality

enterprise requirements for product costs, prices and sales and their influence on enterprise definition and achievement of product quality

major physical, chemical/biochemical and microbiological characteristics and changes affecting the quality of meat and meat products

relevant workplace health and safety, environmental, animal welfare, biosecurity and workplace requirements

optimum testing and sampling regimes to monitor and measure the quality of enterprise product

meat tenderisation techniques and their suitability for enterprise operations and products, including:

advanced technological processes

calcium activated tenderisation

conditioning, including elevated temperature conditioning

electrical stimulation

further processing (including cooking and smoking)

mechanical tenderisers (including knife tenderisers)

product ageing processes (including rigor mortis, shear force and post mortem including calcium dependent) proteolysis

tenderstretching

pre-slaughter and post-slaughter factors and their impact on meat and meat product quality

biological and anatomical structures of major species processed in Australia for human consumption

meat and meat product description and grading systems used in the Australian market, including:

AUS-MEAT

Japan Beef Grading System

Meat Standards Australia (MSA)

United States Department of Agriculture (USDA) Grading System

regulatory requirements impacting on enterprise operations and product quality.

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