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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. |
Usage of MSA system may include: | backing up datadata validation ensuring currency through regular updatingexplaining MSA Producer Codessending files and receiving updatesupdating through the MSA web site. |
Factors impacting on eating quality include: | carcase weightfat distributionhanging methodhide puller damagehormonal growth inputshump heightmilk fed vealersMSA marblingossificationsaleyard consignmenttropical breed content. |
Marbling includes: | description of what marbling isthe effect marbling has on eating quality and grading outcomesthe MSA correlation standard for marblingthe scale of measurement for marbling. |
Fat distribution includes: | the MSA correlation standard for fat distributionthe relationship between fat distribution and eating qualitythe MSA requirements for overall fat distributionwhat insufficient fat distribution can result from. |
Hide puller damage includes: | causes of hide puller damagerecording of hide puller damagethe MSA correlation standard for hide puller damagethe MSA requirement for hide puller damagethe relationship between hide puller damage and eating quality. |
Grading equipment may include: | AUS-MEAT Eye Muscle Area GridAUS-MEAT marbling referenceAUS-MEAT meat and fat colour chipscomputerDCU and chargerDNA samplesdownload cableHump Height referenceMSA Carcase StampMSA marbling referencesMSA maturity referencesMSA softwarepH meter and probessteel rulertorch kit. |
Hanging method includes: | Achilles tendon and tenderstretch through the aitch bone or through the iliosacral ligamentadvantages and disadvantages of tenderstretchthe relationship between hanging method and eating quality. |
pH includes: | describing the relationship between ultimate pH and rate of pH declinehow to check battery power and change the date and time on a pH meteridentifying the pH/temperature window and the impact of missing the window on eating qualitythe necessary factors needed to record calibration resultsthe relationship between glycogen, stress and pHthe relationship between pH and eating qualitythe required intervals for calibration of both pH and temperature probes. |
MSA graded carcase product may include: | approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for Grading. |
DCU system familiarity may include: | changing tag typeschanging time and date on DCUcurrent DCU program file and the process used to load this programDCU defaults and their link to impact on grading results or MSA requirementsDCU fieldsDCU operation and maintenancedifferent DCU filesdifferent types of DCU filesentering grading datagrader codes and pin numbers for individualsidentifying and utilising DCU function keysinstances when it is necessary to load a DCU program filenaming and downloading DNL filesprogram used to download filesprogram used to load the DCU set up filesscanning tickets and/or manual entering of datathe main menu. |
MSA Standards Manual for Grading includes: | on farm responsibilities for MSA producersprotocol for conducting monthly declinesrequirements for MSA saleyardsrequirements for the boning rooms of licensed enterprisesrequirements for the chilling operations of licensed enterprisesrequirements for the grading operations of licensed enterprisesrequirements for the livestock receival or lairage of licensed enterprisesrequirements for the loadout of licensed enterprisesrequirements for the pH or temperature relationship of licensed enterprisesrequirements for the slaughter floor of licensed premises. |
Knowledge and application of MSA grading requirements must include: | Grade Codes and why they are usedMSA butcher bodies and why they require labelsMSA Grade Codes and their respective criteriaMSA mandatory feedback requirementsQuinns butcher bodiesthe information that must be contained on MSA carton labelsthe two options for generating carton labels. |
MSA model requirements include: | MSA Standards Manual for GradingMSA Standards Manual for Saleyards ConsignmentMSA Standards Manual for MSA Trade Mark Usage. |
Communication skills may include: | applying numeracy skills to workplace requirementsinterpreting the needs of internal or external customerslistening and understandingreading and interpreting workplace-related documentationsharing informationspeaking clearly and directlywriting to audience needs. |
Problem-solving skills may involve | developing practical and creative solutions to workplace problemsidentifying opportunities and solutions that might not be obvious to otherssolving problems individually or in teamsusing numeracy skills to solve problems. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwear.requirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Actrelevant regulations and Australian Standardsrequirements set out in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumptionfederal, state and territory regulations regarding meat processing. |
Workplace requirements may include: | enterprise-specific requirementshygiene and sanitation requirementsOH&S requirementsQuality Assurance (QA) requirementsStandard Operating Procedures (SOPs)the ability to perform the task to production requirementswork instructions. |
Ossification includes: | frosting and its impact on ossification scoresidentifying the regions in which maturity is assessedMSA minimum requirements and measurement scale for ossificationthe MSA correlation standard for ossificationthe relationship between connective tissue, age and growththe relationship between maturity and eating quality. |
Usage of ZIP files may include: | backing-up files to servercreating ZIP fileschecking data for errors and validating dataexplaining the difference between a ZIP file and a DNL filegenerating, interpreting and printing Butcher Body Labels and MSA Carton Labelsgenerating, interpreting and printing MSA feedback reportslogging onto MSA model and importing DNL fileusing naming conventions for a ZIP filesorting, filtering, finding a particular field, replacing and deleting datausing the three different types of ZIP filesunderstanding the purpose and potential applications of ZIP filesupdating plant, brand and producer codes for each lotviewing statistics for a number of options. |
Essential operating conditions include: | appropriate software and hardwarecarcases that have met AUS-MEAT pre-chiller assessment requirementsestablishment must be MSA licensedgrading equipment that is accurate and fully chargedMSA and AUS-MEAT reference standards. |
Knowledge of MSA minimum requirements must include: | the MSA minimum requirement for AUS-MEAT meat colourthe MSA minimum requirement for fat distribution and hide puller damagethe MSA minimum requirement for ultimate pHthe MSA minimum requirements for subcutaneous rib fat/p8 fat. |
Minimum standards of performance include: | currency in AUS-MEAT chiller assessmentcurrency in MSA grading. |