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

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

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

Define meat quality

  1. Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
  2. Identify and analyse customer and consumer perceptions, expectations and requirements
  3. Define and balance meat quality against enterprise requirements for yield, cost and meat safety
  4. Prepare enterprise meat quality specifications for suppliers or supplied product and end product
  5. Establish performance standards, including specifications, and put in place data collection strategies
Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse customer and consumer perceptions, expectations and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse impact of production processes and systems on meat quality

  1. Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
  2. Analyse production processes and systems against agreed criteria
  3. Analyse and evaluate the impact of enterprise operations including inputs, processes and technology, on meat quality, yield and cost
  4. Prepare and present recommendations to improve operations for product quality
  5. Establish alliances with suppliers and customers to improve quality at all points in the value chain
  6. Identify and allocate resource requirements to achieve meat quality specifications
Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse production processes and systems against agreed criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present recommendations to improve operations for product quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and allocate resource requirements to achieve meat quality specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor meat product quality

  1. Prepare, implement and analyse sampling and testing procedures and schedules
  2. Investigate non-conformances with meat quality requirements
  3. Develop and implement preventative and control measures
Prepare, implement and analyse sampling and testing procedures and schedules

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate non-conformances with meat quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement preventative and control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meat quality outcomes

  1. Analyse and assess performance against relevant standards
  2. Develop continuous improvement strategies and prepare implementation strategies
  3. Analyse and act on consumer feedback in accordance with continuous improvement framework
  4. Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
Analyse and assess performance against relevant standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop continuous improvement strategies and prepare implementation strategies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote enterprise meat quality outcomes

  1. Report meat quality outcomes to stakeholders, including employees, customers and consumers
  2. Use enterprise meat quality specifications to identify market edge
Report meat quality outcomes to stakeholders, including employees, customers and consumers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use enterprise meat quality specifications to identify market edge

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Define meat quality

  1. Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
  2. Identify and analyse customer and consumer perceptions, expectations and requirements
  3. Define and balance meat quality against enterprise requirements for yield, cost and meat safety
  4. Prepare enterprise meat quality specifications for suppliers or supplied product and end product
  5. Establish performance standards, including specifications, and put in place data collection strategies
Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse customer and consumer perceptions, expectations and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote enterprise meat quality outcomes

  1. Report meat quality outcomes to stakeholders, including employees, customers and consumers
  2. Use enterprise meat quality specifications to identify market edge
Report meat quality outcomes to stakeholders, including employees, customers and consumers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use enterprise meat quality specifications to identify market edge

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse impact of production processes and systems on meat quality

  1. Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
  2. Analyse production processes and systems against agreed criteria
  3. Analyse and evaluate the impact of workplace operations, including inputs, processes and technology, on meat quality, yield and cost
  4. Prepare and present recommendations to improve operations for product quality
  5. Establish alliances with suppliers and customers to improve quality at all points in the value chain
  6. Identify and allocate resource requirements to achieve meat quality specifications
Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse production processes and systems against agreed criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present recommendations to improve operations for product quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and allocate resource requirements to achieve meat quality specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor meat product quality

  1. Prepare, implement and analyse sampling and testing procedures and schedules
  2. Investigate non-conformances with meat quality requirements
  3. Develop and implement preventative and control measures
Prepare, implement and analyse sampling and testing procedures and schedules

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate non-conformances with meat quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement preventative and control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meat quality outcomes

  1. Analyse and assess performance against relevant standards
  2. Develop continuous improvement strategies, and prepare implementation strategies
  3. Analyse and act on consumer feedback according to continuous improvement framework
  4. Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
Analyse and assess performance against relevant standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop continuous improvement strategies, and prepare implementation strategies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse and act on consumer feedback according to continuous improvement framework

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote workplace meat quality outcomes

  1. Report meat quality outcomes to stakeholders, including employees, customers and consumers
  2. Use workplace meat quality specifications to identify market edge
Report meat quality outcomes to stakeholders, including employees, customers and consumers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use workplace meat quality specifications to identify market edge

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. 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

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. 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.

Range Statement