Unit of competency Outline
Date retreived
22/07/2026 6:36 PM AWST
22/07/2026 6:36 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Conduct and validate pH/temperature declines to Meat Standards Australia standards
Conduct and validate pH/temperature declines to Meat Standards Australia standards
Unit of competency
National Code
MTMP405B
MTMP405B
State Code
D8985
D8985
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
030307 - Food Processing Technology
Original Release Date
Nominal Hours
20
Description
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.
Notes
Elements and 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.
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.
Essential operating conditions include:
calibrated pH equipment
carcases to be used must be followed across slaughter floor and into chiller.
pH equipment will include:
buffer solutions of a known pH (one at 6.88 and one at 4.00)
certified mercury in a glass thermometer
icy water (approximately 0°C)
pH meters and probes
potassium chloride solution or gel
water (approximately 40°C).
Communication skills may include:
listening and understanding
speaking clearly and directly
reading and interpreting workplace-related documentation
sharing information
using negotiation, persuasion and assertiveness skills
writing to audience needs.
Mathematical skills may include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
MSA standards include:
MSA Standards Manual for Saleyards Consignment
MSA Standards Manual for Grading
MSA Standards Manual for Trade Mark Usage
AUS-MEAT procedure 'Controlled pH Decline System - pH temperature window conformance monitoring'.
Factors impacting on the rate of pH and temperature decline include:
carcase weight and fat coverage
chilling cycle
electrical stimulation and other electrical inputs
feed type of live animal
glycogen levels in the live animal
lairage duration
length of the processing chain
seasonal effect
sources of cattle - direct consignment/saleyard
temperature of the slaughter floor
transit type of live animal.
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.
Essential operating conditions include:
calibrated pH equipment
carcases to be used must be followed across slaughter floor and into chiller.
pH equipment will include:
buffer solutions of a known pH (one at 6.88 and one at 4.00)
certified mercury in a glass thermometer
icy water (approximately 0°C)
pH meters and probes
potassium chloride solution or gel
water (approximately 40°C).
Communication skills may include:
listening and understanding
speaking clearly and directly
reading and interpreting workplace-related documentation
sharing information
using negotiation, persuasion and assertiveness skills
writing to audience needs.
Mathematical skills may include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
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
hygiene and sanitation requirements
relevant regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
MSA standards include:
MSA Standards Manual for Saleyards Consignment
MSA Standards Manual for Grading
MSA Standards Manual for Trade Mark Usage
AUS-MEAT procedure 'Controlled pH Decline System - pH temperature window conformance monitoring'.
Factors impacting on the rate of pH and temperature decline include:
carcase weight and fat coverage
chilling cycle
electrical stimulation and other electrical inputs
feed type of live animal
glycogen levels in the live animal
lairage duration
length of the processing chain
seasonal effect
sources of cattle - direct consignment/saleyard
temperature of the slaughter floor
transit type of live animal.
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 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:
evidence log book
examination of results of monitoring she or he has conducted
observation of the applicant working
written tests and/or questioning.
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.
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 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:
evidence log book
examination of results of monitoring she or he has conducted
observation of the applicant working
written tests and/or questioning.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX18 | AMPA404 | Conduct and validate pH and temperature declines to MSA standards | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |