Required skills

Ability to

demonstrate proficiency with all aspects of the DCU system

demonstrate proficiency with all aspects of the MSA model

describe all carcase attributes that are collected

apply relevant communication and problemsolving skills

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

maintain currency of knowledge through independent research or professional development

apply all MSA grading reports

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

work effectively as an individual and as a member of a team

Required knowledge

Knowledge of

requirements of the MSA Standards Manual for Grading

carcase hanging methods and their impact on eating quality

fat distribution

hump height and tropical breed content

marbling

ossification

conventions of using ZIP files

hide puller damage

essential operating conditions for use of the MSA system including the equipment required for grading

importance of the DNA system to the integrity of the MSA program

information on a carcase ticket that is necessary for MSA Grading

minimum mandatory ageing period for MSA product

MSA vendor declaration system

relationship between DCU stamps boning room groups boning group tables and labels

how ageing affects eating quality and how its effect is incorporated onto the MSA system

how the carcase stamping system works

how the MSA web site is used for feedback purposes

pH

AUSMEAT chiller assessment standards

eating quality levels in MSA

link between carcase ticket information and grading results

MSA minimum requirements

Palatability Analysis Critical Control Points PACCP approach to eating quality

process of sampling and storing DNAs

relationship between AUSMEAT chiller assessment and MSA grading

relationship between cut and cooking method

role of boning room groups and tables

what a CMQ score is

minimum standards of performance

potential grading problems and suggest solutions

MSA grading reports

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency is to be assessed in the workplace Assessment is to occur under standard and authorised work practices safety requirements and regulatory requirements

Context of and specific resources for assessment

Competency must be demonstrated in the grading of actual carcases and not simulated

Method of assessment

Assessors will need to visit the applicants workplace on at least one occasion Recommended methods of assessment include

evidence log book

examination of assessed product

observation of the applicant working

written tests andor questioning

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

The trainer and assessor must have the following qualifications

Statement of Attainment in MTMPA Grade beef carcases using Meat Standards Australia Standards or Module MSA Grading

Statement of Attainment in MTMP3095A Grade beef carcases using Meat Standards Australia Standards or Module 6 MSA Grading

successful completion of the AUSMEAT chiller assessment course

successful completion of Overview of meat science relating to the eating qualities of beef Apply meat science to eating quality or Module MSA Meat Science

Trainers and assessors must also demonstrate AUSMEAT chiller assessment and MSA grading currency

A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

Usage of MSA system may include:

Factors impacting on eating quality include:

Marbling includes:

Fat distribution includes:

Hide puller damage includes:

Grading equipment may include:

Hanging method includes:

pH includes:

MSA graded carcase product may include:

DCU system familiarity may include:

MSA Standards Manual for Grading includes:

Knowledge and application of MSA grading requirements must include:

MSA model requirements include:

Communication skills may include:

Problem-solving skills may involve

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Ossification includes:

Usage of ZIP files may include:

Essential operating conditions include:

Knowledge of MSA minimum requirements must include:

Minimum standards of performance include: