Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to accurately calibrate and maintain pH equipment, conduct pH and temperature declines and weekly monitoring, as well as to validate results to ensure conformance to the pH and temperature window. It is a licence requirement for Meat Standards Australia (MSA) enterprises to achieve the pH and temperature window. |
Application of the Unit
Application of the unit |
The skills and knowledge gained from this unit allow operatives to monitor pH or temperature window to AUS-MEAT and MSA standards. This unit is suitable for people working in Quality Assurance (QA) or a company grading role. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Operate and calibrate pH equipment |
1.1. Temperature calibrations are conducted. 1.2. pH calibrations are conducted. |
2. Conduct monthly and weekly monitoring of the pH or temperature window |
2.1. Correct technique for pH and temperature measurement is demonstrated. 2.2. Necessary information for validating monitoring is collected. 2.3. Valid and sufficient readings are collected. 2.4. Results are recorded and reported. |
3. Analyse results of pH and temperature monitoring |
3.1. Effects of heat shortening and cold shortening are recognised. 3.2. pH and temperature window is identified. |
4. Suggest corrective action plans if window conformance is not achieved |
4.1. Factors impacting on pH or temperature window conformance are identified and evaluated. 4.2. Reasons for non-conformance are identified. 4.3. Trials to achieve window conformance are conducted. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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 over time and under typical operating and production conditions for the enterprise. |
Context of and specific resources for assessment |
The application of competency is to be assessed in the workplace. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements. |
Method of assessment |
Recommended methods of assessment are:
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. |
Range Statement
RANGE STATEMENT |
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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. |
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Essential operating conditions include: |
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pH equipment will include: |
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Communication skills may include: |
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Mathematical skills may include: |
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OH &S requirements may include: |
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Regulatory requirements may include: |
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Workplace requirements may include: |
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MSA standards include: |
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Factors impacting on the rate of pH and temperature decline include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |