Unit of competency Outline

Date retreived
22/07/2026 8:05 PM AWST

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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
AMPMGT603
State Code
AVW92
TGA Status
Current
DTWD Status
Approved
Current Release Number
3.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
080317 - Quality Management
Original Release Date
03/05/2016
Nominal Hours
100
Description
This unit describes the skills and knowledge required to manage workplace quality systems and maintain product quality. It also describes the skills and knowledge required to monitor, review, evaluate and improve workplace operations to ensure that delivery of meat and meat products satisfies customer demand.This unit is applicable to quality assurance (QA) personnel, production managers, maintenance managers, cold chain coordinators and transport coordinators. Many factors impact on the quality, including eating quality, of meat and meat products. Quality, in turn, affects meat prices and sales.All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Define meat quality
  • 1.1 Research and analyse relevant regulatory, scientific, industry and market information on meat quality, and factors affecting meat quality
  • 1.2 Identify and analyse customer and consumer perceptions, expectations and requirements
  • 1.3 Define and balance meat quality against workplace requirements for yield, cost and meat safety
  • 1.4 Prepare workplace meat quality specifications for suppliers or supplied product and end product
  • 1.5 Establish performance standards, including specifications, and put in place data collection strategies
2. Analyse impact of production processes and systems on meat quality
  • 2.1 Identify meat quality control points along the value chain, including pre-slaughter and post-slaughter factors
  • 2.2 Analyse production processes and systems against agreed criteria
  • 2.3 Analyse and evaluate the impact of workplace operations, including inputs, processes and technology, on meat quality, yield and cost
  • 2.4 Prepare and present recommendations to improve operations for product quality
  • 2.5 Establish alliances with suppliers and customers to improve quality at all points in the value chain
  • 2.6 Identify and allocate resource requirements to achieve meat quality specifications
3. Monitor meat product quality
  • 3.1 Prepare, implement and analyse sampling and testing procedures and schedules
  • 3.2 Investigate non-conformances with meat quality requirements
  • 3.3 Develop and implement preventative and control measures
4. Evaluate meat quality outcomes
  • 4.1 Analyse and assess performance against relevant standards
  • 4.2 Develop continuous improvement strategies, and prepare implementation strategies
  • 4.3 Analyse and act on consumer feedback according to continuous improvement framework
  • 4.4 Develop and communicate recommendations to improve operations for maintaining and enhancing the quality of meat and meat products to appropriate personnel
5. Promote workplace meat quality outcomes
  • 5.1 Report meat quality outcomes to stakeholders, including employees, customers and consumers
  • 5.2 Use workplace meat quality specifications to identify market edge
No information
No information
Replaces
State Code National Code Title Type
D9037 MTMPSR603A Manage meat processing systems to maintain and improve product quality Unit of competency