Unit of competency Outline
Date retreived
22/07/2026 3:06 PM AWST
22/07/2026 3:06 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.
Manage meat processing systems to maintain and improve product quality
Manage meat processing systems to maintain and improve product quality
Unit of competency
National Code
MTMPSR603A
MTMPSR603A
State Code
D9037
D9037
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/06/2014
Field of Education
080317 - Quality Management
Original Release Date
30/06/2014
Nominal Hours
100
Description
This unit covers the skills and knowledge required to manage the enterprise quality system and maintain the quality of products. It includes the skills and knowledge to monitor, review, evaluate and improve enterprise operations to ensure delivery of meat and meat products that satisfy customer demands.
Notes
Elements and Performance Criteria
1. Define meat quality
- 1.1. Relevant regulatory, scientific, industry and market information defining meat quality, and factors affecting meat quality, is researched and analysed.
- 1.2. Customer and consumer perceptions, expectations and requirements are identified and analysed.
- 1.3. Meat quality is defined and balanced against enterprise requirements for yield, cost and meat safety.
- 1.4. Enterprise meat quality specifications for suppliers or supplied product and end product are prepared.
- 1.5. Performance standards, including specifications, are established and data collection strategies are put in place.
2. Analyse production processes and systems for impact on meat quality
- 2.1. Meat quality control points along the value chain, including pre- and post-slaughter factors, are identified.
- 2.2. Production processes and systems are analysed against agreed criteria.
- 2.3. Enterprise operations including inputs, processes and technology are analysed and evaluated for impact on meat quality, yield and cost.
- 2.4. Recommendations to improve operations for product quality are prepared and presented.
- 2.5. Alliances with suppliers and customers are identified and established to improve quality at all points in the value chain.
- 2.6. Resource requirements for the achievement of meat quality specifications are identified and allocated.
3. Monitor meat product quality
- 3.1. Sampling and testing procedures and schedules are prepared, implemented and analysed.
- 3.2. Non-conformances with meat quality requirements are investigated.
- 3.3. Preventative and control measures are developed and implemented.
4. Evaluate meat quality outcomes
- 4.1. Performance is analysed and assessed against performance standards.
- 4.2. Continuous improvement strategies are developed and strategies for implementation prepared.
- 4.3. Consumer and customer feedback is analysed and acted on within the continuous improvement framework.
- 4.4. Recommendations for improving operations to maintain and enhance meat or meat product quality are developed and communicated to appropriate personnel
5. Promote enterprise meat quality outcomes
- 5.1. Meat quality outcomes are reported to stakeholders, including employees, customers and consumers.
- 5.2. Enterprise meat quality specifications are used to identify enterprise's market edge.
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.
Criteria for defining meat quality may include:
consumer preferences
customer specifications
eating quality standards (e.g. MSA).
factorsaffecting meat quality may include:
pre and post slaughter:
breeding, farming and farm handling, including diet and nutrition
climate and seasonal variations
animal husbandry
cooking
further processing, refrigeration, packaging, storage and handling
livestock characteristics, including anatomy and biochemical characteristics
slaughtering and processing operations
transportation, handling and lairage
physical, chemical and microbiological
bruising, bone damage and breaks
ecchymosis
hanging, ageing, tender stretching
loss of moisture
pH, myoglobin, glycogen, adrenalin, adenosine triphosphate (ATP), creatine phosphate, oxidisation effects on taste, colour and tenderness
proteins, fats and carbohydrates
storage including vacuum packaged, frozen and chilled.
Monitoring processes may include:
analysis of current and potential sales and prices
comparison of costs and prices against estimates
estimation of returns
preparation of resource proposals
establishing and monitoring sampling and testing procedures specific to each product
identifying quality specifications and tolerances
implementing preventative measures and controls
taking corrective action in the case of non-conformances.
Tests of meat and meat products may include testing for:
ascorbate, erythorbate
ash
crude fat, chemical lean
intolerances (e.g. gluten, MSG)
meat content
moisture content
nitrate content
pathogens
pH
Pale, Soft, Exudative (PSE)
Dark, Firm and Dry (DFD)
preservatives (e.g. sulphur dioxide)
salt content
species
starch
water activity.
Recommendations for improving operations to maintain and enhance meat or meat product quality include:
analysis of alternative configurations of labour and technology
identification and assessment of alternative or new processes
identification of appropriate resources, technology and processes
strategies for ensuring the quality of supplied product
updating of procedures for changes in technical knowledge and information.
Stakeholders may include:
company owners, directors, shareholders, financiers
value chain partners
competitors
management and employees
regulators
suppliers, customers, consumers
unions and employer associations.
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.
Criteria for defining meat quality may include:
consumer preferences
customer specifications
eating quality standards (e.g. MSA).
factorsaffecting meat quality may include:
pre and post slaughter:
breeding, farming and farm handling, including diet and nutrition
climate and seasonal variations
animal husbandry
cooking
further processing, refrigeration, packaging, storage and handling
livestock characteristics, including anatomy and biochemical characteristics
slaughtering and processing operations
transportation, handling and lairage
physical, chemical and microbiological
bruising, bone damage and breaks
ecchymosis
hanging, ageing, tender stretching
loss of moisture
pH, myoglobin, glycogen, adrenalin, adenosine triphosphate (ATP), creatine phosphate, oxidisation effects on taste, colour and tenderness
proteins, fats and carbohydrates
storage including vacuum packaged, frozen and chilled.
Monitoring processes may include:
analysis of current and potential sales and prices
comparison of costs and prices against estimates
estimation of returns
preparation of resource proposals
establishing and monitoring sampling and testing procedures specific to each product
identifying quality specifications and tolerances
implementing preventative measures and controls
taking corrective action in the case of non-conformances.
Tests of meat and meat products may include testing for:
ascorbate, erythorbate
ash
crude fat, chemical lean
intolerances (e.g. gluten, MSG)
meat content
moisture content
nitrate content
pathogens
pH
Pale, Soft, Exudative (PSE)
Dark, Firm and Dry (DFD)
preservatives (e.g. sulphur dioxide)
salt content
species
starch
water activity.
Recommendations for improving operations to maintain and enhance meat or meat product quality include:
analysis of alternative configurations of labour and technology
identification and assessment of alternative or new processes
identification of appropriate resources, technology and processes
strategies for ensuring the quality of supplied product
updating of procedures for changes in technical knowledge and information.
Stakeholders may include:
company owners, directors, shareholders, financiers
value chain partners
competitors
management and employees
regulators
suppliers, customers, consumers
unions and employer associations.
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
manufacturer instructions and operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
case study
workplace project or audit with focus on company environment and conditions.
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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
manufacturer instructions and operations manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
case study
workplace project or audit with focus on company environment and conditions.
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 |
|---|---|---|---|
| AVW92 | AMPMGT603 | Manage meat processing systems to maintain and improve product quality | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D614 | MTM60111 | Advanced Diploma of Meat Processing | Qualification |