Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPA3092 Mapping and Delivery Guide
Grade beef carcases using Meat Standards Australia standards

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3092 - Grade beef carcases using Meat Standards Australia standards
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to grade beef to Meat Standards Australia (MSA) standards.It is an MSA requirement that enterprises with a Level 1 licence have company graders who have a Statement of Attainment in this unit of competency or an MSA approved equivalent unit.The skills and knowledge gained from this unit allow AUSMEAT chiller assessors to grade beef to MSA standards. MSA grading can only be carried out in MSA licensed processing establishments.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency is to be assessed in a representative workplace environment. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements.

A minimum of three different forms of assessment must be used.

Assessors must satisfy the current standards for RTOs.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Apply the MSA system
  • Identify consumer preferences for eating quality traits
  • Identify factors impacting on eating quality
       
Element: Grade beef carcases to MSA standards
  • Accurately identify and allocate reasons for non-compliance
  • Identify default inputs required for MSA grading
  • Assess maturity, MSA marbling, hump height, fat distribution and hide puller damage to MSA standards
  • Calibrate, maintain and operate equipment used for measuring ultimate pH and record calibration results
  • Measure ultimate pH
  • Identify hanging method
  • Record AUS-MEAT chiller assessment measurements of the carcase to be graded
  • Generate an eating quality outcome for graded carcases
       
Element: Operate MSA software and hardware to record grading details and generate eating quality outcomes
  • Access and operate MSA software and hardware
  • Enter, store, sort, retrieve, check and validate, interpret and forward data
  • Generate grading reports
       
Element: Apply vendor declaration information to MSA grading
  • Identify and interpret essential information on vendor declarations and delivery paperwork
  • Manage MSA vendor declarations in accordance with the MSA Standards
  • Activate Data Capture Unit (DCU) defaults in accordance with the vendor declaration
       
Element: Identify MSA graded carcase product to demonstrate traceability
  • Identify system for identifying graded product
  • Apply slaughter floor ticket information
  • Identify carcases appropriately for carcase sorting and cuts harvesting
       
Element: Adhere to the MSA Standards Manual
  • Complete all aspects of MSA grading in accordance with the Standards Manual and Licensing requirements
  • Grade carcases according to the MSA system
  • Identify and resolve grading problems
       
Element: Comply with workplace requirements
  • Comply with applicable workplace health and safety, workplace and regulatory requirements whilst grading
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply the MSA system

1.1 Identify consumer preferences for eating quality traits

1.2 Identify factors impacting on eating quality

2. Grade beef carcases to MSA standards

2.1 Accurately identify and allocate reasons for non-compliance

2.2 Identify default inputs required for MSA grading

2.3 Assess maturity, MSA marbling, hump height, fat distribution and hide puller damage to MSA standards

2.4 Calibrate, maintain and operate equipment used for measuring ultimate pH and record calibration results

2.5 Measure ultimate pH

2.6 Identify hanging method

2.7 Record AUS-MEAT chiller assessment measurements of the carcase to be graded

2.8 Generate an eating quality outcome for graded carcases

3. Operate MSA software and hardware to record grading details and generate eating quality outcomes

3.1 Access and operate MSA software and hardware

3.2 Enter, store, sort, retrieve, check and validate, interpret and forward data

3.3 Generate grading reports

4. Apply vendor declaration information to MSA grading

4.1 Identify and interpret essential information on vendor declarations and delivery paperwork

4.2 Manage MSA vendor declarations in accordance with the MSA Standards

4.3 Activate Data Capture Unit (DCU) defaults in accordance with the vendor declaration

5. Identify MSA graded carcase product to demonstrate traceability

5.1 Identify system for identifying graded product

5.2 Apply slaughter floor ticket information

5.3 Identify carcases appropriately for carcase sorting and cuts harvesting

6. Adhere to the MSA Standards Manual

6.1 Complete all aspects of MSA grading in accordance with the Standards Manual and Licensing requirements

6.2 Grade carcases according to the MSA system

6.3 Identify and resolve grading problems

7. Comply with workplace requirements

7.1 Comply with applicable workplace health and safety, workplace and regulatory requirements whilst grading

The candidate must grade beef to Meat Standards Australia (MSA) standards.

The candidate must be viewed by the assessor or in the workplace at least once.

The candidate must:

demonstrate proficiency with all aspects of the DCU system

demonstrate proficiency with all aspects of handling MSA grading data

describe all carcase attributes that are collected

accurately assess all carcase attributes required to generate an eating quality outcome

apply an appropriate carcase identification system

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) and problem-solving skills

apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of knowledge through independent research or professional development

apply all MSA grading reports

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

requirements of the MSA Standards Manual

carcase hanging methods and their impact on eating quality

importance of subcutaneous fat coverage

the impact of hump height and tropical breed content on eating quality

MSA marbling requirements

Determining carcase maturity

Determining hide puller damage requirements and the impact on eating quality

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

information on a carcase ticket that is necessary for MSA Grading

MSA vendor declaration system

relationship between DCU, plant boning runs, and cut x cook outcomes

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

MSA feedback requirements

pH requirements and the impact on eating quality

AUS-MEAT chiller assessment standards

What a MQ4 score is and its relationship with MSA bands of eating quality

link between carcase ticket information and grading results

MSA minimum requirements

Palatability Analysis Critical Control Points (PACCP) approach to eating quality

relationship between cut and cooking method

role of plant boning runs

Minimum standards for MSA livestock eligibility minimum standards for MSA grader performance

potential grading problems and suggest solutions

MSA grading reports

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply the MSA system

1.1 Identify consumer preferences for eating quality traits

1.2 Identify factors impacting on eating quality

2. Grade beef carcases to MSA standards

2.1 Accurately identify and allocate reasons for non-compliance

2.2 Identify default inputs required for MSA grading

2.3 Assess maturity, MSA marbling, hump height, fat distribution and hide puller damage to MSA standards

2.4 Calibrate, maintain and operate equipment used for measuring ultimate pH and record calibration results

2.5 Measure ultimate pH

2.6 Identify hanging method

2.7 Record AUS-MEAT chiller assessment measurements of the carcase to be graded

2.8 Generate an eating quality outcome for graded carcases

3. Operate MSA software and hardware to record grading details and generate eating quality outcomes

3.1 Access and operate MSA software and hardware

3.2 Enter, store, sort, retrieve, check and validate, interpret and forward data

3.3 Generate grading reports

4. Apply vendor declaration information to MSA grading

4.1 Identify and interpret essential information on vendor declarations and delivery paperwork

4.2 Manage MSA vendor declarations in accordance with the MSA Standards

4.3 Activate Data Capture Unit (DCU) defaults in accordance with the vendor declaration

5. Identify MSA graded carcase product to demonstrate traceability

5.1 Identify system for identifying graded product

5.2 Apply slaughter floor ticket information

5.3 Identify carcases appropriately for carcase sorting and cuts harvesting

6. Adhere to the MSA Standards Manual

6.1 Complete all aspects of MSA grading in accordance with the Standards Manual and Licensing requirements

6.2 Grade carcases according to the MSA system

6.3 Identify and resolve grading problems

7. Comply with workplace requirements

7.1 Comply with applicable workplace health and safety, workplace and regulatory requirements whilst grading

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify consumer preferences for eating quality traits 
Identify factors impacting on eating quality 
Accurately identify and allocate reasons for non-compliance 
Identify default inputs required for MSA grading 
Assess maturity, MSA marbling, hump height, fat distribution and hide puller damage to MSA standards 
Calibrate, maintain and operate equipment used for measuring ultimate pH and record calibration results 
Measure ultimate pH 
Identify hanging method 
Record AUS-MEAT chiller assessment measurements of the carcase to be graded 
Generate an eating quality outcome for graded carcases 
Access and operate MSA software and hardware 
Enter, store, sort, retrieve, check and validate, interpret and forward data 
Generate grading reports 
Identify and interpret essential information on vendor declarations and delivery paperwork 
Manage MSA vendor declarations in accordance with the MSA Standards 
Activate Data Capture Unit (DCU) defaults in accordance with the vendor declaration 
Identify system for identifying graded product 
Apply slaughter floor ticket information 
Identify carcases appropriately for carcase sorting and cuts harvesting 
Complete all aspects of MSA grading in accordance with the Standards Manual and Licensing requirements 
Grade carcases according to the MSA system 
Identify and resolve grading problems 
Comply with applicable workplace health and safety, workplace and regulatory requirements whilst grading 

Forms

Assessment Cover Sheet

AMPA3092 - Grade beef carcases using Meat Standards Australia standards
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPA3092 - Grade beef carcases using Meat Standards Australia standards

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: