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Elements and Performance Criteria
Range Statement
Performance Evidence
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 skillsmonitor operations and develop criteria for assessing meat and meat product qualityevaluate product quality outcomes through the development of specifications and performance standards, analysis and interpretation of performance information including costs and salesimprove product input and service quality by developing alliances, supplier specifications, audit processes and by monitoring input qualitymaintain currency of knowledge through independent research or professional developmentprepare and communicate information on meat and meat product quality outcomes to workforce, consumers and customersprepare recommendations for improving operations to maintain and enhance meat and meat product qualityprepare specifications for enterprise product, including specifications for end product where not provided by customer, supplier and supplied product specifications, product description, labelling and claimsresearch best practice in meat processing, meat manufacturing, meat preparation techniques and technology including computerised, mechanical and manual systems, and their impact on product quality
Knowledge Evidence
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 productsnegative 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 qualityenterprise requirements for product costs, prices and sales and their influence on enterprise definition and achievement of product qualitymajor 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 requirementsoptimum testing and sampling regimes to monitor and measure the quality of enterprise productmeat tenderisation techniques and their suitability for enterprise operations and products, including:advanced technological processescalcium activated tenderisationconditioning, including elevated temperature conditioningelectrical 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) proteolysistenderstretchingpre-slaughter and post-slaughter factors and their impact on meat and meat product qualitybiological and anatomical structures of major species processed in Australia for human consumptionmeat and meat product description and grading systems used in the Australian market, including:AUS-MEATJapan Beef Grading SystemMeat Standards Australia (MSA)United States Department of Agriculture (USDA) Grading Systemregulatory requirements impacting on enterprise operations and product quality.