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Evidence Guide: AMPA3118 - Monitor pH and temperature decline

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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AMPA3118 - Monitor pH and temperature decline

What evidence can you provide to prove your understanding of each of the following citeria?

Explain purpose of pH monitoring

  1. Explain nature and purpose of pH monitoring
  2. Explain the impact stress in an animal can have on pH
  3. Explain the pH/temperature window and its importance to meat quality
  4. Explain relationship of pH and temperature window to MSA standards (if applicable)
  5. Explain the concepts of hot and cold shortening and the impact on meat quality
  6. Describe corrective actions which can be taken if window performance is not achieved
  7. Describe the process for pH and temperature monitoring
  8. Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring
Explain nature and purpose of pH monitoring

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain the impact stress in an animal can have on pH

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe the process for pH and temperature monitoring

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Conduct monitoring of the pH or temperature window

  1. Demonstrate correct technique for pH and temperature measurement according to workplace requirements
  2. Collect necessary information for validating monitoring
  3. Collect valid and sufficient readings
  4. Record and report results
Demonstrate correct technique for pH and temperature measurement according to workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Collect necessary information for validating monitoring

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Collect valid and sufficient readings

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Record and report results

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

Range Statement