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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 data data validation ensuring currency through regular updating explaining MSA Producer Codes sending files and receiving updates updating through the MSA web site. |
Factors impacting on eating quality include: | carcase weight fat distribution hanging method hide puller damage hormonal growth inputs hump height milk fed vealers MSA marbling ossification saleyard consignment tropical breed content. |
Marbling includes: | description of what marbling is the effect marbling has on eating quality and grading outcomes the MSA correlation standard for marbling the scale of measurement for marbling. |
Fat distribution includes: | the MSA correlation standard for fat distribution the relationship between fat distribution and eating quality the MSA requirements for overall fat distribution what insufficient fat distribution can result from. |
Hide puller damage includes: | causes of hide puller damage recording of hide puller damage the MSA correlation standard for hide puller damage the MSA requirement for hide puller damage the relationship between hide puller damage and eating quality. |
Grading equipment may include: | AUS-MEAT Eye Muscle Area Grid AUS-MEAT marbling reference AUS-MEAT meat and fat colour chips computer DCU and charger DNA samples download cable Hump Height reference MSA Carcase Stamp MSA marbling references MSA maturity references MSA software pH meter and probes steel ruler torch kit. |
Hanging method includes: | Achilles tendon and tenderstretch through the aitch bone or through the iliosacral ligament advantages and disadvantages of tenderstretch the relationship between hanging method and eating quality. |
pH includes: | describing the relationship between ultimate pH and rate of pH decline how to check battery power and change the date and time on a pH meter identifying the pH/temperature window and the impact of missing the window on eating quality the necessary factors needed to record calibration results the relationship between glycogen, stress and pH the relationship between pH and eating quality the 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 types changing time and date on DCU current DCU program file and the process used to load this program DCU defaults and their link to impact on grading results or MSA requirements DCU fields DCU operation and maintenance different DCU files different types of DCU files entering grading data grader codes and pin numbers for individuals identifying and utilising DCU function keys instances when it is necessary to load a DCU program file naming and downloading DNL files program used to download files program used to load the DCU set up files scanning tickets and/or manual entering of data the main menu. |
MSA Standards Manual for Grading includes: | on farm responsibilities for MSA producers protocol for conducting monthly declines requirements for MSA saleyards requirements for the boning rooms of licensed enterprises requirements for the chilling operations of licensed enterprises requirements for the grading operations of licensed enterprises requirements for the livestock receival or lairage of licensed enterprises requirements for the loadout of licensed enterprises requirements for the pH or temperature relationship of licensed enterprises requirements for the slaughter floor of licensed premises. |
Knowledge and application of MSA grading requirements must include: | Grade Codes and why they are used MSA butcher bodies and why they require labels MSA Grade Codes and their respective criteria MSA mandatory feedback requirements Quinns butcher bodies the information that must be contained on MSA carton labels the two options for generating carton labels. |
MSA model requirements include: | MSA Standards Manual for Grading MSA Standards Manual for Saleyards Consignment MSA Standards Manual for MSA Trade Mark Usage. |
Communication skills may include: | applying numeracy skills to workplace requirements interpreting the needs of internal or external customers listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly writing to audience needs. |
Problem-solving skills may involve | developing practical and creative solutions to workplace problems identifying opportunities and solutions that might not be obvious to others solving problems individually or in teams using numeracy skills to solve problems. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear. requirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Act relevant regulations and Australian Standards requirements set out in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory regulations regarding meat processing. |
Workplace requirements may include: | enterprise-specific requirements hygiene and sanitation requirements OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Ossification includes: | frosting and its impact on ossification scores identifying the regions in which maturity is assessed MSA minimum requirements and measurement scale for ossification the MSA correlation standard for ossification the relationship between connective tissue, age and growth the relationship between maturity and eating quality. |
Usage of ZIP files may include: | backing-up files to server creating ZIP files checking data for errors and validating data explaining the difference between a ZIP file and a DNL file generating, interpreting and printing Butcher Body Labels and MSA Carton Labels generating, interpreting and printing MSA feedback reports logging onto MSA model and importing DNL file using naming conventions for a ZIP file sorting, filtering, finding a particular field, replacing and deleting data using the three different types of ZIP files understanding the purpose and potential applications of ZIP files updating plant, brand and producer codes for each lot viewing statistics for a number of options. |
Essential operating conditions include: | appropriate software and hardware carcases that have met AUS-MEAT pre-chiller assessment requirements establishment must be MSA licensed grading equipment that is accurate and fully charged MSA and AUS-MEAT reference standards. |
Knowledge of MSA minimum requirements must include: | the MSA minimum requirement for AUS-MEAT meat colour the MSA minimum requirement for fat distribution and hide puller damage the MSA minimum requirement for ultimate pH the MSA minimum requirements for subcutaneous rib fat/p8 fat. |
Minimum standards of performance include: | currency in AUS-MEAT chiller assessment currency in MSA grading. |