Unit of competency Outline

Date retreived
22/07/2026 11:11 PM AWST

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Conduct and validate pH and temperature declines to MSA standards

Conduct and validate pH and temperature declines to MSA standards

Unit of competency
National Code
AMPA404
State Code
AVX18
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
03/05/2016
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 license requirement for Meat Standards Australia (MSA) enterprises to achieve the pH and temperature window.The skills and knowledge gained from this unit will allow individuals 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.This unit must be delivered and assessed using Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Operate and calibrate pH equipment
  • 1.1 Conduct temperature calibrations
  • 1.2 Conduct pH calibrations
2. Conduct monthly and weekly monitoring of the pH or temperature window
  • 2.1 Demonstrate correct technique for pH and temperature measurement
  • 2.2 Collect necessary information for validating monitoring
  • 2.3 Collect valid and sufficient readings
  • 2.4 Record and report results
3. Analyse results of pH and temperature monitoring
  • 3.1 Recognise effects of heat shortening and cold shortening
  • 3.2 Identify pH and temperature window
4. Suggest corrective action plans for window non-conformance
  • 4.1 Identify and evaluate factors impacting on pH or temperature window conformance
  • 4.2 Identify reasons for non-conformance
  • 4.3 Conduct trials to achieve window conformance
No information
No information
Replaces
State Code National Code Title Type
D8985 MTMP405B Conduct and validate pH/temperature declines to Meat Standards Australia standards Unit of competency
Replaced By
State Code National Code Title Type
OFA76 AMPQUA407 Conduct and validate pH/temperature declines to MSA standards Unit of competency