Required skills

Ability to

evaluate current plant equipment and processes for impact 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 for meat and meat product quality

develop performance criteria for 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 through the development of alliances supplier specifications and audit processes 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 meatmeat 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 and meat preparation techniques and technology including computerised mechanical and manual systems and the impact on product quality

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

Required knowledge

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 eg 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 how this influences enterprise definitions and achievement of product quality

major physical chemicalbiochemical and microbiological characteristics and changes affecting the quality of meat and meat products

relevant Occupational Health and Safety OHampS 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 product and operations including

advanced technological processes

calcium activated tenderisation

conditioning including elevated temperature conditioning

electrical stimulation

further processing eg cooking and smoking

mechanical tenderisers eg knife tenderisers

product ageing process eg rigor mortis shear force and post mortem including calcium dependent proteolysis

tenderstretching

pre 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

local and international meat and meat product description and grading systems operating in the Australian market such as

AUSMEAT

Japan Beef Grading System

Meat Standards Australia MSA

United States Department of Agriculture USDA Grading System

regulatory requirements impacting on enterprise operations and the quality of enterprise product

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 through sustained performance over time at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

a real work environment

relevant documentation such as

manufacturer instructions and operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

a thirdparty referee report of sustained performance at appropriate level of authority and responsibility

assignment focusing on understanding and application of principles and theory to workplace operations

case study

workplace project or audit with focus on company environment and conditions

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

Criteria for defining meat quality may include:

factorsaffecting meat quality may include:

physical, chemical and microbiological

Monitoring processes may include:

Tests of meat and meat products may include testing for:

Recommendations for improving operations to maintain and enhance meat or meat product quality include:

Stakeholders may include: