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

AMPMGT603 Mapping and Delivery Guide
Manage meat processing systems to maintain and improve product quality

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPMGT603 - Manage meat processing systems to maintain and improve product quality
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to manage enterprise quality systems and maintain product quality. It also describes the skills and knowledge required to monitor, review, evaluate and improve enterprise operations to ensure that delivery of meat and meat products satisfies customer demand.This unit is applicable to Quality Assurance (QA) personnel, production managers, cold chain coordinators and transport coordinators. Many factors impact on the quality, including eating quality, of meat and meat products. Quality, in turn, affects meat prices and sales.This unit must be delivered using Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

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.

Methods of assessment must include:

a third-party 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

Assessors must satisfy 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: Define meat quality
  • Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
  • Identify and analyse customer and consumer perceptions, expectations and requirements
  • Define and balance meat quality against enterprise requirements for yield, cost and meat safety
  • Prepare enterprise meat quality specifications for suppliers or supplied product and end product
  • Establish performance standards, including specifications, and put in place data collection strategies
       
Element: Analyse impact of production processes and systems on meat quality
  • Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
  • Analyse production processes and systems against agreed criteria
  • Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost
  • Prepare and present recommendations to improve operations for product quality
  • Establish alliances with suppliers and customers to improve quality at all points in the value chain
  • Identify and allocate resource requirements to achieve meat quality specifications
       
Element: Monitor meat product quality
  • Prepare, implement and analyse sampling and testing procedures and schedules
  • Investigate non-conformances with meat quality requirements
  • Develop and implement preventative and control measures
       
Element: Evaluate meat quality outcomes
  • Analyse and assess performance against relevant standards
  • Develop continuous improvement strategies and prepare implementation strategies
  • Analyse and act on consumer feedback in accordance with continuous improvement framework
  • Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
       
Element: Promote enterprise meat quality outcomes
  • Report meat quality outcomes to stakeholders, including employees, customers and consumers
  • Use enterprise meat quality specifications to identify market edge
       
Element: Define meat quality
  • Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
  • Identify and analyse customer and consumer perceptions, expectations and requirements
  • Define and balance meat quality against enterprise requirements for yield, cost and meat safety
  • Prepare enterprise meat quality specifications for suppliers or supplied product and end product
  • Establish performance standards, including specifications, and put in place data collection strategies
       
Element: Promote enterprise meat quality outcomes
  • Report meat quality outcomes to stakeholders, including employees, customers and consumers
  • Use enterprise meat quality specifications to identify market edge
       
Element: Analyse impact of production processes and systems on meat quality
  • Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
  • Analyse production processes and systems against agreed criteria
  • Analyse and evaluate the impact of workplace operations, including inputs, processes and technology, on meat quality, yield and cost
  • Prepare and present recommendations to improve operations for product quality
  • Establish alliances with suppliers and customers to improve quality at all points in the value chain
  • Identify and allocate resource requirements to achieve meat quality specifications
       
Element: Monitor meat product quality
  • Prepare, implement and analyse sampling and testing procedures and schedules
  • Investigate non-conformances with meat quality requirements
  • Develop and implement preventative and control measures
       
Element: Evaluate meat quality outcomes
  • Analyse and assess performance against relevant standards
  • Develop continuous improvement strategies, and prepare implementation strategies
  • Analyse and act on consumer feedback according to continuous improvement framework
  • Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
       
Element: Promote workplace meat quality outcomes
  • Report meat quality outcomes to stakeholders, including employees, customers and consumers
  • Use workplace meat quality specifications to identify market edge
       


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. Define meat quality

1.1 Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality

1.2 Identify and analyse customer and consumer perceptions, expectations and requirements

1.3 Define and balance meat quality against enterprise requirements for yield, cost and meat safety

1.4 Prepare enterprise meat quality specifications for suppliers or supplied product and end product

1.5 Establish performance standards, including specifications, and put in place data collection strategies

2. Analyse impact of production processes and systems on meat quality

2.1 Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors

2.2 Analyse production processes and systems against agreed criteria

2.3 Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost

2.4 Prepare and present recommendations to improve operations for product quality

2.5 Establish alliances with suppliers and customers to improve quality at all points in the value chain

2.6 Identify and allocate resource requirements to achieve meat quality specifications

3. Monitor meat product quality

3.1 Prepare, implement and analyse sampling and testing procedures and schedules

3.2 Investigate non-conformances with meat quality requirements

3.3 Develop and implement preventative and control measures

4. Evaluate meat quality outcomes

4.1 Analyse and assess performance against relevant standards

4.2 Develop continuous improvement strategies and prepare implementation strategies

4.3 Analyse and act on consumer feedback in accordance with continuous improvement framework

4.4 Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel

5. Promote enterprise meat quality outcomes

5.1 Report meat quality outcomes to stakeholders, including employees, customers and consumers

5.2 Use enterprise meat quality specifications to identify market edge

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

evaluate impact of current plant, equipment and processes 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 and develop criteria for assessing 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 by developing alliances, supplier specifications, audit processes and by 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 meat and meat 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, meat preparation techniques and technology including computerised, mechanical and manual systems, and their impact on product quality

The candidate must demonstrate an in depth technical and theoretical 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 (including 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 their influence on enterprise definition and achievement of product quality

major physical, chemical/biochemical and microbiological characteristics and changes affecting the quality of meat and meat products

relevant workplace health and safety, environmental, animal welfare, biosecurity 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 operations and products, including:

advanced technological processes

calcium activated tenderisation

conditioning, including elevated temperature conditioning

electrical stimulation

further processing (including cooking and smoking)

mechanical tenderisers (including knife tenderisers)

product ageing processes (including rigor mortis, shear force and post mortem including calcium dependent) proteolysis

tenderstretching

pre-slaughter 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

meat and meat product description and grading systems used in the Australian market, including:

AUS-MEAT

Japan Beef Grading System

Meat Standards Australia (MSA)

United States Department of Agriculture (USDA) Grading System

regulatory requirements impacting on enterprise operations and product 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. Define meat quality

1.1 Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality

1.2 Identify and analyse customer and consumer perceptions, expectations and requirements

1.3 Define and balance meat quality against enterprise requirements for yield, cost and meat safety

1.4 Prepare enterprise meat quality specifications for suppliers or supplied product and end product

1.5 Establish performance standards, including specifications, and put in place data collection strategies

2. Analyse impact of production processes and systems on meat quality

2.1 Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors

2.2 Analyse production processes and systems against agreed criteria

2.3 Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost

2.4 Prepare and present recommendations to improve operations for product quality

2.5 Establish alliances with suppliers and customers to improve quality at all points in the value chain

2.6 Identify and allocate resource requirements to achieve meat quality specifications

3. Monitor meat product quality

3.1 Prepare, implement and analyse sampling and testing procedures and schedules

3.2 Investigate non-conformances with meat quality requirements

3.3 Develop and implement preventative and control measures

4. Evaluate meat quality outcomes

4.1 Analyse and assess performance against relevant standards

4.2 Develop continuous improvement strategies and prepare implementation strategies

4.3 Analyse and act on consumer feedback in accordance with continuous improvement framework

4.4 Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel

5. Promote enterprise meat quality outcomes

5.1 Report meat quality outcomes to stakeholders, including employees, customers and consumers

5.2 Use enterprise meat quality specifications to identify market edge

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
Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality 
Identify and analyse customer and consumer perceptions, expectations and requirements 
Define and balance meat quality against enterprise requirements for yield, cost and meat safety 
Prepare enterprise meat quality specifications for suppliers or supplied product and end product 
Establish performance standards, including specifications, and put in place data collection strategies 
Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors 
Analyse production processes and systems against agreed criteria 
Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost 
Prepare and present recommendations to improve operations for product quality 
Establish alliances with suppliers and customers to improve quality at all points in the value chain 
Identify and allocate resource requirements to achieve meat quality specifications 
Prepare, implement and analyse sampling and testing procedures and schedules 
Investigate non-conformances with meat quality requirements 
Develop and implement preventative and control measures 
Analyse and assess performance against relevant standards 
Develop continuous improvement strategies and prepare implementation strategies 
Analyse and act on consumer feedback in accordance with continuous improvement framework 
Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel 
Report meat quality outcomes to stakeholders, including employees, customers and consumers 
Use enterprise meat quality specifications to identify market edge 
Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality 
Identify and analyse customer and consumer perceptions, expectations and requirements 
Define and balance meat quality against enterprise requirements for yield, cost and meat safety 
Prepare enterprise meat quality specifications for suppliers or supplied product and end product 
Establish performance standards, including specifications, and put in place data collection strategies 
Report meat quality outcomes to stakeholders, including employees, customers and consumers 
Use enterprise meat quality specifications to identify market edge 
Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors 
Analyse production processes and systems against agreed criteria 
Analyse and evaluate the impact of workplace operations, including inputs, processes and technology, on meat quality, yield and cost 
Prepare and present recommendations to improve operations for product quality 
Establish alliances with suppliers and customers to improve quality at all points in the value chain 
Identify and allocate resource requirements to achieve meat quality specifications 
Prepare, implement and analyse sampling and testing procedures and schedules 
Investigate non-conformances with meat quality requirements 
Develop and implement preventative and control measures 
Analyse and assess performance against relevant standards 
Develop continuous improvement strategies, and prepare implementation strategies 
Analyse and act on consumer feedback according to continuous improvement framework 
Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel 
Report meat quality outcomes to stakeholders, including employees, customers and consumers 
Use workplace meat quality specifications to identify market edge 

Forms

Assessment Cover Sheet

AMPMGT603 - Manage meat processing systems to maintain and improve product quality
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

AMPMGT603 - Manage meat processing systems to maintain and improve product quality

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: