Application
This unit describes the skills and knowledge required to cost, develop, evaluate and manage the commercial production of new products or processes.
The development of new products and processes can provide businesses with a competitive edge and lead to discovery of new markets.
This unit applies to senior staff in meat industry enterprises who have responsibility for research, development, evaluation and implementation of new products or processes.
This unit applies to individuals who take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced skilled activities.
All work in this area must be conducted in the context of 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.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify potential for new product or process development | 1.1 Analyse internal and external environments including legislative frameworks, industry directions, enterprise goals and consumer trends to identify emerging opportunities 1.2 Describe enterprise goals for the development of new product or process 1.3 Identify and evaluate potential products or processes consistent with the goals and directions of the enterprise 1.4 Obtain enterprise estimates and forecasts of required production levels, costs, sales and required rate of return 1.5 Identify regulatory requirements for the development and sale of new product or process |
2. Develop and test product or process | 2.1 Prepare schedules and plans for the development and trial of new product 2.2 Identify sources of technical expertise and information 2.3 Research and refine product or process concept 2.4 Develop prototype and evaluate it for impact on meat quality and food safety 2.5 Refine and confirm specifications for new product or process |
3. Evaluate feasibility of product or process for the enterprise | 3.1 Prepare samples of new products 3.2 Coordinate, monitor and evaluate trials and tests of product or processes for commercial operation 3.3 Gather and analyse customer and consumer feedback 3.4 Assess enterprise capacity to support new product or process and identify system strengths and weaknesses 3.5 Prepare resource analyses and proposals for the introduction of new product or process 3.6 Cost new product for commercial implementation and evaluate it against enterprise forecasts of production, costs, sales and rate of return 3.7 Conduct risk assessment 3.8 Prepare and present recommendations including risk management strategies |
4. Scale up operations for commercial implementation | 4.1 Obtain and schedule resources for commercial operation 4.2 Prepare action plans for the scale up to commercial operations in consultation with enterprise personnel 4.3 Prepare and implement communication and consultation strategies to inform stakeholders of progress and gain their commitment to the process 4.4 Identify food safety requirements of new product or process and include them in food safety system and plans 4.5 Develop and implement monitoring and control systems 4.6 Prepare contingency plans 4.7 Train personnel in new product or processes, systems and procedures 4.8 Commission product or process with minimum disruption to other operations |
5. Evaluate market impact of new product | 5.1 Prepare product information and samples for marketing and promotion 5.2 Determine targets for new product or process in consultation with relevant personnel, in accordance with enterprise goals and operations 5.3 Measure product or process performance against targets 5.4 Analyse causes for not achieving targets and prepare recommendations for improvement 5.5 Gather and analyse customer or consumer feedback and include results in recommendations for improvement |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must manage the development of a new product or process.
The candidate must:
analyse product or process performance against enterprise targets, including identifying company goals, setting targets, collecting and analysing performance data including customer feedback
apply relevant communication and mathematical skills
work effectively as an individual and as a team member
describe and comply with the legal, ethical and regulatory requirements relating to the development, testing and trialling, packaging, labelling and distribution of meat and meat products
develop commitment and capacity of personnel, including identification of training requirements and provision of training; consultation with personnel when planning and resolving problems; teamwork; and the use of effective communication strategies with all stakeholders
develop concept proposals based on detailed technical and product knowledge and an evaluation of alternative products or processes
identify and apply relevant workplace health and safety, regulatory and workplace requirements
outline sampling, testing and evaluation procedures and assess their appropriateness to the development of new product
plan and implement the commercial operation of the new product or process, including obtaining and scheduling resources, the development of Standard Operating Procedures (SOPs), work instructions, product specifications and their integration with plant systems
prepare product descriptions for a range of audiences (including regulatory authorities, importing countries, enterprise marketing and/or sales personnel, customers and consumers)
prepare product or process development strategy
prepare resource proposals based on the calculation and estimation of costs, sales, payback periods and potential rates of return
present reports according to legal and enterprise requirements
research and describe current technical and product information relating to potential new product (including processing and manufacturing techniques, functional ingredients, additives, and consumer and industry trends)
utilise a range of communication and information technologies for the development, testing, monitoring and analysis of new products
Evidence of Knowledge
The candidate must demonstrate an in depth technical and theoretical knowledge of:
the impact of pre and post slaughter factors and the major physical, chemical, biochemical and microbiological characteristics and changes that affect the quality of meat and meat products
nutritional qualities of meat and meat products
risk assessment processes
Assessment Conditions
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.
A minimum of three different forms of assessment must be used.
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.