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

AMPA3118 Mapping and Delivery Guide
Monitor pH and temperature decline

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3118 - Monitor pH and temperature decline
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to conduct pH and temperature declines and weekly monitoring, as well as to validate results to ensure conformance to the pH and temperature window.It is a licence requirement for Meat Standards Australia (MSA) enterprises to achieve the pH and temperature window.This unit is for Quality Assurance Officers who have responsibility for monitoring pH or temperature window to AUS-MEAT and MSA standards. This unit is suitable for people working in Quality Assurance (QA) or a company grading role.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.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.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 must be demonstrated over time and under typical operating and production conditions for the enterprise.

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.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

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: Explain purpose of pH monitoring
  • Explain nature and purpose of pH monitoring
  • Explain the impact stress in an animal can have on pH
  • Explain the pH/temperature window and its importance to meat quality
  • Explain relationship of pH and temperature window to MSA standards (if applicable)
  • Explain the concepts of hot and cold shortening and the impact on meat quality
  • Describe corrective actions which can be taken if window performance is not achieved
  • Describe the process for pH and temperature monitoring
  • Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring
       
Element: Conduct monitoring of the pH or temperature window
  • Demonstrate correct technique for pH and temperature measurement according to workplace requirements
  • Collect necessary information for validating monitoring
  • Collect valid and sufficient readings
  • Record and report results
       


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. Explain purpose of pH monitoring

1.1 Explain nature and purpose of pH monitoring

1.2 Explain the impact stress in an animal can have on pH

1.3 Explain the pH/temperature window and its importance to meat quality

1.4 Explain relationship of pH and temperature window to MSA standards (if applicable)

1.5 Explain the concepts of hot and cold shortening and the impact on meat quality

1.6 Describe corrective actions which can be taken if window performance is not achieved

1.7 Describe the process for pH and temperature monitoring

1.8 Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring

2. Conduct monitoring of the pH or temperature window

2.1 Demonstrate correct technique for pH and temperature measurement according to workplace requirements

2.2 Collect necessary information for validating monitoring

2.3 Collect valid and sufficient readings

2.4 Record and report results

The candidate must conduct pH and temperature declines and weekly monitoring, as well as validate results to ensure conformance to the pH and temperature window.

The candidate must:

collect information on live animals to be used in pH and temperature monitoring

conduct monthly and weekly monitoring of the pH and temperature window

consistently collect valid information and readings

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 communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

identify and apply relevant workplace health and safety, regulatory and workplace requirements

The candidate must demonstrate a factual, technical, procedural and theoretical 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

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. Explain purpose of pH monitoring

1.1 Explain nature and purpose of pH monitoring

1.2 Explain the impact stress in an animal can have on pH

1.3 Explain the pH/temperature window and its importance to meat quality

1.4 Explain relationship of pH and temperature window to MSA standards (if applicable)

1.5 Explain the concepts of hot and cold shortening and the impact on meat quality

1.6 Describe corrective actions which can be taken if window performance is not achieved

1.7 Describe the process for pH and temperature monitoring

1.8 Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring

2. Conduct monitoring of the pH or temperature window

2.1 Demonstrate correct technique for pH and temperature measurement according to workplace requirements

2.2 Collect necessary information for validating monitoring

2.3 Collect valid and sufficient readings

2.4 Record and report results

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
Explain nature and purpose of pH monitoring 
Explain the impact stress in an animal can have on pH 
Explain the pH/temperature window and its importance to meat quality 
Explain relationship of pH and temperature window to MSA standards (if applicable) 
Explain the concepts of hot and cold shortening and the impact on meat quality 
Describe corrective actions which can be taken if window performance is not achieved 
Describe the process for pH and temperature monitoring 
Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring 
Demonstrate correct technique for pH and temperature measurement according to workplace requirements 
Collect necessary information for validating monitoring 
Collect valid and sufficient readings 
Record and report results 

Forms

Assessment Cover Sheet

AMPA3118 - Monitor pH and temperature decline
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

AMPA3118 - Monitor pH and temperature decline

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: