Required skills

Ability to

collect information on live animals to be used 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 into the chiller

time stunned

analyse results to verify conformance

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

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

identify and apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

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

maintain currency of knowledge through professional development or selfdirected research

operate and calibrate pH and temperature readings

suggest corrective action procedures

Required knowledge

Knowledge of

the scope and nature of MSA standards

how electrical stimulation impacts on pH decline

impact chilling factors have on the rate of 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 the characteristics of cold shortened product

how heat shortening occurs and the characteristics of heat shortened product

how other electrical inputs can impact on the rate of pH decline

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

what glycogen is and the relationship between stress and pH

what pH is and why pH is important for eating quality

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

The application of competency is to be assessed in the workplace 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

examination of results of monitoring she or he has conducted

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

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Essential operating conditions include:

pH equipment will include:

Communication skills may include:

Mathematical skills may include:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

MSA standards include:

Factors impacting on the rate of pH and temperature decline include: