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

MTMP405B Mapping and Delivery Guide
Conduct and validate pH_temperature declines to Meat Standards Australia standards

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMP405B - Conduct and validate pH_temperature declines to Meat Standards Australia standards
Description This unit covers the skills and knowledge required to accurately calibrate and maintain pH equipment, 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.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application The skills and knowledge gained from this unit allow operatives to monitor 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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: Operate and calibrate pH equipment
  • Temperature calibrations are conducted.
  • pH calibrations are conducted.
       
Element: Conduct monthly and weekly monitoring of the pH or temperature window
  • Correct technique for pH and temperature measurement is demonstrated.
  • Necessary information for validating monitoring is collected.
  • Valid and sufficient readings are collected.
  • Results are recorded and reported.
       
Element: Analyse results of pH and temperature monitoring
  • Effects of heat shortening and cold shortening are recognised.
  • pH and temperature window is identified.
       
Element: Suggest corrective action plans if window conformance is not achieved
  • Factors impacting on pH or temperature window conformance are identified and evaluated.
  • Reasons for non-conformance are identified.
  • Trials to achieve window conformance are conducted.
       


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.

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 and/or 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 www.mintrac.com.au or telephone 1800 817 462.


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.

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 (OH&S), regulatory and workplace requirements

Improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

maintain currency of knowledge through professional development or self-directed 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 range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Essential operating conditions include:

calibrated pH equipment

carcases to be used must be followed across slaughter floor and into chiller.

pH equipment will include:

buffer solutions of a known pH (one at 6.88 and one at 4.00)

certified mercury in a glass thermometer

icy water (approximately 0°C)

pH meters and probes

potassium chloride solution or gel

water (approximately 40°C).

Communication skills may include:

listening and understanding

speaking clearly and directly

reading and interpreting workplace-related documentation

sharing information

using negotiation, persuasion and assertiveness skills

writing to audience needs.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

MSA standards include:

MSA Standards Manual for Saleyards Consignment

MSA Standards Manual for Grading

MSA Standards Manual for Trade Mark Usage

AUS-MEAT procedure 'Controlled pH Decline System - pH temperature window conformance monitoring'.

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

carcase weight and fat coverage

chilling cycle

electrical stimulation and other electrical inputs

feed type of live animal

glycogen levels in the live animal

lairage duration

length of the processing chain

seasonal effect

sources of cattle - direct consignment/saleyard

temperature of the slaughter floor

transit type of live animal.

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
Temperature calibrations are conducted. 
pH calibrations are conducted. 
Correct technique for pH and temperature measurement is demonstrated. 
Necessary information for validating monitoring is collected. 
Valid and sufficient readings are collected. 
Results are recorded and reported. 
Effects of heat shortening and cold shortening are recognised. 
pH and temperature window is identified. 
Factors impacting on pH or temperature window conformance are identified and evaluated. 
Reasons for non-conformance are identified. 
Trials to achieve window conformance are conducted. 

Forms

Assessment Cover Sheet

MTMP405B - Conduct and validate pH_temperature declines to 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

MTMP405B - Conduct and validate pH_temperature declines to 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: