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Evidence Guide: MTMPSR603A - 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!

From the Wiki University

 

MTMPSR603A - 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. Relevant regulatory, scientific, industry and market information defining meat quality, and factors affecting meat quality, is researched and analysed.
  2. Customer and consumer perceptions, expectations and requirements are identified and analysed.
  3. Meat quality is defined and balanced against enterprise requirements for yield, cost and meat safety.
  4. Enterprise meat quality specifications for suppliers or supplied product and end product are prepared.
  5. Performance standards, including specifications, are established and data collection strategies are put in place.
Relevant regulatory, scientific, industry and market information defining meat quality, and factors affecting meat quality, is researched and analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Customer and consumer perceptions, expectations and requirements are identified and analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat quality is defined and balanced against enterprise requirements for yield, cost and meat safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise meat quality specifications for suppliers or supplied product and end product are prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performance standards, including specifications, are established and data collection strategies are put in place.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse production processes and systems for impact on meat quality

  1. Meat quality control points along the value chain, including pre- and post-slaughter factors, are identified.
  2. Production processes and systems are analysed against agreed criteria.
  3. Enterprise operations including inputs, processes and technology are analysed and evaluated for impact on meat quality, yield and cost.
  4. Recommendations to improve operations for product quality are prepared and presented.
  5. Alliances with suppliers and customers are identified and established to improve quality at all points in the value chain.
  6. Resource requirements for the achievement of meat quality specifications are identified and allocated.
Meat quality control points along the value chain, including pre- and post-slaughter factors, are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production processes and systems are analysed against agreed criteria.

Completed
Date:

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Enterprise operations including inputs, processes and technology are analysed and evaluated for impact on meat quality, yield and cost.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommendations to improve operations for product quality are prepared and presented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Alliances with suppliers and customers are identified and established to improve quality at all points in the value chain.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resource requirements for the achievement of meat quality specifications are identified and allocated.

Completed
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Monitor meat product quality

  1. Sampling and testing procedures and schedules are prepared, implemented and analysed.
  2. Non-conformances with meat quality requirements are investigated.
  3. Preventative and control measures are developed and implemented.
Sampling and testing procedures and schedules are prepared, implemented and analysed.

Completed
Date:

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Non-conformances with meat quality requirements are investigated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preventative and control measures are developed and implemented.

Completed
Date:

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Evaluate meat quality outcomes

  1. Performance is analysed and assessed against performance standards.
  2. Continuous improvement strategies are developed and strategies for implementation prepared.
  3. Consumer and customer feedback is analysed and acted on within the continuous improvement framework.
  4. Recommendations for improving operations to maintain and enhance meat or meat product quality are developed and communicated to appropriate personnel
Performance is analysed and assessed against performance standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continuous improvement strategies are developed and strategies for implementation prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consumer and customer feedback is analysed and acted on within the continuous improvement framework.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommendations for improving operations to maintain and enhance meat or meat product quality are developed and communicated to appropriate personnel

Completed
Date:

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Promote enterprise meat quality outcomes

  1. Meat quality outcomes are reported to stakeholders, including employees, customers and consumers.
  2. Enterprise meat quality specifications are used to identify enterprise's market edge.
Meat quality outcomes are reported to stakeholders, including employees, customers and consumers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Enterprise meat quality specifications are used to identify enterprise's market edge.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include:

a real work environment

relevant documentation such as:

manufacturer instructions and operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment 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.

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.

Required Skills and Knowledge

Required skills

Ability to:

evaluate current plant, equipment and processes for impact 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 for meat and meat product quality

develop performance criteria for 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 through the development of alliances, supplier specifications and audit processes, 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/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 and meat preparation techniques and technology including computerised, mechanical and manual systems, and the impact on product quality

take action to improve own work practice as a result of self-evaluation, feedback from others or in response to changed work practices or technology

Required knowledge

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 (e.g. 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 how this influences enterprise definitions and achievement of product quality

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

relevant Occupational Health and Safety (OH&S) 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 product and operations, including:

advanced technological processes

calcium activated tenderisation

conditioning, including elevated temperature conditioning

electrical stimulation

further processing (e.g. cooking and smoking)

mechanical tenderisers (e.g. knife tenderisers)

product ageing process (e.g. rigor mortis, shear force and post mortem including calcium dependent) proteolysis

tenderstretching

pre 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

local and international meat and meat product description and grading systems operating in the Australian market, such as:

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 the quality of enterprise product

Range Statement

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.

Criteria for defining meat quality may include:

consumer preferences

customer specifications

eating quality standards (e.g. MSA).

factorsaffecting meat quality may include:

pre and post slaughter:

breeding, farming and farm handling, including diet and nutrition

climate and seasonal variations

animal husbandry

cooking

further processing, refrigeration, packaging, storage and handling

livestock characteristics, including anatomy and biochemical characteristics

slaughtering and processing operations

transportation, handling and lairage

physical, chemical and microbiological

bruising, bone damage and breaks

ecchymosis

hanging, ageing, tender stretching

loss of moisture

pH, myoglobin, glycogen, adrenalin, adenosine triphosphate (ATP), creatine phosphate, oxidisation effects on taste, colour and tenderness

proteins, fats and carbohydrates

storage including vacuum packaged, frozen and chilled.

Monitoring processes may include:

analysis of current and potential sales and prices

comparison of costs and prices against estimates

estimation of returns

preparation of resource proposals

establishing and monitoring sampling and testing procedures specific to each product

identifying quality specifications and tolerances

implementing preventative measures and controls

taking corrective action in the case of non-conformances.

Tests of meat and meat products may include testing for:

ascorbate, erythorbate

ash

crude fat, chemical lean

intolerances (e.g. gluten, MSG)

meat content

moisture content

nitrate content

pathogens

pH

Pale, Soft, Exudative (PSE)

Dark, Firm and Dry (DFD)

preservatives (e.g. sulphur dioxide)

salt content

species

starch

water activity.

Recommendations for improving operations to maintain and enhance meat or meat product quality include:

analysis of alternative configurations of labour and technology

identification and assessment of alternative or new processes

identification of appropriate resources, technology and processes

strategies for ensuring the quality of supplied product

updating of procedures for changes in technical knowledge and information.

Stakeholders may include:

company owners, directors, shareholders, financiers

value chain partners

competitors

management and employees

regulators

suppliers, customers, consumers

unions and employer associations.