Required skills

Ability to

apply relevant communication skills

collate and analyse eating quality data

maintain currency of knowledge through independent research or professional development

identify and apply relevant OHampS regulatory and workplace requirements

identify and recommend improvements that could be made to improve meat eating quality to management

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

Required knowledge

Knowledge of

consumer taste testing protocols and how they have been used to set grade standards and develop the cutsbased grading system

factors that control the changes in colour in fresh meat and other quality factors including drip and marbling which impact on both appearance and palatability

factors that occur between the knocking box and chiller assessment and their impact on meat palatability

visual and palatability attributes of meat quality that are important to customers

physical and chemical changes that occur in the cooking of meat

anatomical and biochemical determinants of meat palatability

factors in animal husbandry transport lairage slaughter carcase storage packaging further processing and cooking that will impact on tenderness and palatability

minimum standards of performance

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 must be demonstrated over time and under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

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

Method of assessment

Recommended methods of assessment are

evidence log book

observation of the applicant working

workplace referee or third party report of performance over time

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

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

Production and pre-slaughter factors that affect meat quality may include:

Processing factors that affect meat eating quality may include:

Communication skills may include:

Data includes:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Minimum standards of performance include: