Unit of competency Outline
Date retreived
22/07/2026 10:41 PM AWST
22/07/2026 10:41 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.
Utilise refrigeration index
Utilise refrigeration index
Unit of competency
National Code
MTMP401A
MTMP401A
State Code
W6847
W6847
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
12/12/2006
Field of Education
110111 - Food Hygiene
Original Release Date
12/12/2006
Nominal Hours
30
Description
This unit covers the skills and knowledge required to use the Refrigeration Index (RI) to validate compliance of a chilling and freezing process.The Export Control Orders (ECO), which came into effect in July 2005, require the validation of all chilling processes using the RI.
Notes
Elements and Performance Criteria
1. Define the RI
- 1.1. RI measure and the uses of predictive microbiological model are explained.
- 1.2. Regulatory requirements for process compliance using the RI are identified.
- 1.3. Factors affecting microbial growth are identified.
- 1.4. RI model parameters are identified.
2. Collect temperature data for RI
- 2.1. Data logger is set up correctly.
- 2.2. Temperature sensor is placed in product, taking into account the point of microbiological concern and recommended placement.
- 2.3. Time-temperature data is processed into correct format for RI calculator.
3. Select and define process to be validated
- 3.1. Process is defined in terms of the output.
- 3.2. Production lot is defined.
- 3.3. Variables in the process are identified.
- 3.4. Number of measurements to be taken is identified.
- 3.5. When and where data is to be collected is identified.
- 3.6. RI criteria are identified.
4. Calculate RI index
- 4.1. Software is loaded and opened.
- 4.2. Correct calculator options for process being validated are selected.
- 4.3. RI for process to be validated is calculated.
5. Utilise RI to validate process
- 5.1. RI is compared with ECO requirements.
- 5.2. Appropriateness of the data is assessed where RI does not comply.
- 5.3. Action is taken on a non-conforming process.
- 5.4. Decisions are made on production disposition for a refrigeration breakdown.
6. Document a validation process using the RI
- 6.1. Purpose, process and arrangements for the validation are described.
- 6.2. Data collection methods and calculation options used are described and data collected is summarised.
- 6.3. Validation decision is stated.
The range statement relates to the unit of competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Factors affecting microbial growth include:
lactic acid levels
lag phase
pH
temperature
time
water activity.
Temperature data includes:
air flow
locating and siting sensors
nature and type of freezers/chillers
product being refrigerated
sites of microbial concern
time of chilling operation
worst case scenarios.
Product may include:
beef - brisket, tongue
game meat
lamb - legs, tongue
mutton
other meat species or products
pork - hand, spring
veal.
Communication skills may:
involve speaking clearly and directly; listening and understanding
involve communicating with people from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace-related documentation
involve the preparation of documentation for a specified audience
involve the use of negotiation and persuasion skills, and being appropriately assertive
require the sharing of information.
Mathematical skills include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights
graphs of microbial growth
logarithm growth rates
model parameters
percentiles
predictive models.
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, codes of practice etc.
Regulatory requirements may include:
Export Control Act
Export Control Orders
hygiene and sanitation requirements
relevant regulations and Australian Standards
AS 4696:2002 Australian standard for the hygienic production and transportation of meat and meat products for human consumption
state regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
quality assurance requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
Factors affecting microbial growth include:
lactic acid levels
lag phase
pH
temperature
time
water activity.
Temperature data includes:
air flow
locating and siting sensors
nature and type of freezers/chillers
product being refrigerated
sites of microbial concern
time of chilling operation
worst case scenarios.
Product may include:
beef - brisket, tongue
game meat
lamb - legs, tongue
mutton
other meat species or products
pork - hand, spring
veal.
Communication skills may:
involve speaking clearly and directly; listening and understanding
involve communicating with people from a range of cultural, social and ethnic backgrounds
involve reading and interpreting workplace-related documentation
involve the preparation of documentation for a specified audience
involve the use of negotiation and persuasion skills, and being appropriately assertive
require the sharing of information.
Mathematical skills include:
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights
graphs of microbial growth
logarithm growth rates
model parameters
percentiles
predictive models.
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, codes of practice etc.
Regulatory requirements may include:
Export Control Act
Export Control Orders
hygiene and sanitation requirements
relevant regulations and Australian Standards
AS 4696:2002 Australian standard for the hygienic production and transportation of meat and meat products for human consumption
state regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
quality assurance requirements
standard operating procedures
the ability to perform the task to production requirements
work instructions.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the assessment guidelines for this 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 in this unit must be demonstrated utilising the RI calculator.
Context of and specific resources for assessment
Assessment may involve processing real or simulated data.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
workplace demonstration of competency
workplace project
workplace referee report of performance over time.
Guidance information for assessment
Resource materials available from MINTRAC, telephone 1800 817 462
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 in this unit must be demonstrated utilising the RI calculator.
Context of and specific resources for assessment
Assessment may involve processing real or simulated data.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
simulation
workplace demonstration of competency
workplace project
workplace referee report of performance over time.
Guidance information for assessment
Resource materials available from MINTRAC, telephone 1800 817 462
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8981 | MTMP401B | Utilise refrigeration index | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W316 | MTM40207 | Certificate IV in Meat Processing (Meat Safety) | Qualification |