Elements and Performance Criteria

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.
Usage of MSA system may include:
backing up data
data validation
ensuring currency through regular updating
explaining MSA Producer Codes
sending files and receiving updates
updating through the MSA web site.
Factors impacting on eating quality include:
carcase weight
fat distribution
hanging method
hide puller damage
hormonal growth inputs
hump height
milk fed vealers
MSA marbling
ossification
saleyard consignment
tropical breed content.
Marbling includes:
description of what marbling is
the effect marbling has on eating quality and grading outcomes
the MSA correlation standard for marbling
the scale of measurement for marbling.
Fat distribution includes:
the MSA correlation standard for fat distribution
the relationship between fat distribution and eating quality
the MSA requirements for overall fat distribution
what insufficient fat distribution can result from.
Hide puller damage includes:
causes of hide puller damage
recording of hide puller damage
the MSA correlation standard for hide puller damage
the MSA requirement for hide puller damage
the relationship between hide puller damage and eating quality.
Grading equipment may include:
AUS-MEAT Eye Muscle Area Grid
AUS-MEAT marbling reference
AUS-MEAT meat and fat colour chips
computer
DCU and charger
DNA samples
download cable
Hump Height reference
MSA Carcase Stamp
MSA marbling references
MSA maturity references
MSA software
pH meter and probes
steel ruler
torch kit.
Hanging method includes:
Achilles tendon and tenderstretch through the aitch bone or through the iliosacral ligament
advantages and disadvantages of tenderstretch
the relationship between hanging method and eating quality.
pH includes:
describing the relationship between ultimate pH and rate of pH decline
how to check battery power and change the date and time on a pH meter
identifying the pH/temperature window and the impact of missing the window on eating quality
the necessary factors needed to record calibration results
the relationship between glycogen, stress and pH
the relationship between pH and eating quality
the required intervals for calibration of both pH and temperature probes.
MSA graded carcase product may include:
approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for Grading.
DCU system familiarity may include:
changing tag types
changing time and date on DCU
current DCU program file and the process used to load this program
DCU defaults and their link to impact on grading results or MSA requirements
DCU fields
DCU operation and maintenance
different DCU files
different types of DCU files
entering grading data
grader codes and pin numbers for individuals
identifying and utilising DCU function keys
instances when it is necessary to load a DCU program file
naming and downloading DNL files
program used to download files
program used to load the DCU set up files
scanning tickets and/or manual entering of data
the main menu.
MSA Standards Manual for Grading includes:
on farm responsibilities for MSA producers
protocol for conducting monthly declines
requirements for MSA saleyards
requirements for the boning rooms of licensed enterprises
requirements for the chilling operations of licensed enterprises
requirements for the grading operations of licensed enterprises
requirements for the livestock receival or lairage of licensed enterprises
requirements for the loadout of licensed enterprises
requirements for the pH or temperature relationship of licensed enterprises
requirements for the slaughter floor of licensed premises.
Knowledge and application of MSA grading requirements must include:
Grade Codes and why they are used
MSA butcher bodies and why they require labels
MSA Grade Codes and their respective criteria
MSA mandatory feedback requirements
Quinns butcher bodies
the information that must be contained on MSA carton labels
the two options for generating carton labels.
MSA model requirements include:
MSA Standards Manual for Grading
MSA Standards Manual for Saleyards Consignment
MSA Standards Manual for MSA Trade Mark Usage.
Communication skills may include:
applying numeracy skills to workplace requirements
interpreting the needs of internal or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
writing to audience needs.
Problem-solving skills may involve
developing practical and creative solutions to workplace problems
identifying opportunities and solutions that might not be obvious to others
solving problems individually or in teams
using numeracy skills to solve problems.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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
relevant regulations and Australian Standards
requirements set out in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
federal, state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Ossification includes:
frosting and its impact on ossification scores
identifying the regions in which maturity is assessed
MSA minimum requirements and measurement scale for ossification
the MSA correlation standard for ossification
the relationship between connective tissue, age and growth
the relationship between maturity and eating quality.
Usage of ZIP files may include:
backing-up files to server
creating ZIP files
checking data for errors and validating data
explaining the difference between a ZIP file and a DNL file
generating, interpreting and printing Butcher Body Labels and MSA Carton Labels
generating, interpreting and printing MSA feedback reports
logging onto MSA model and importing DNL file
using naming conventions for a ZIP file
sorting, filtering, finding a particular field, replacing and deleting data
using the three different types of ZIP files
understanding the purpose and potential applications of ZIP files
updating plant, brand and producer codes for each lot
viewing statistics for a number of options.
Essential operating conditions include:
appropriate software and hardware
carcases that have met AUS-MEAT pre-chiller assessment requirements
establishment must be MSA licensed
grading equipment that is accurate and fully charged
MSA and AUS-MEAT reference standards.
Knowledge of MSA minimum requirements must include:
the MSA minimum requirement for AUS-MEAT meat colour
the MSA minimum requirement for fat distribution and hide puller damage
the MSA minimum requirement for ultimate pH
the MSA minimum requirements for subcutaneous rib fat/p8 fat.
Minimum standards of performance include:
currency in AUS-MEAT chiller assessment
currency in MSA grading.

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 is to be assessed in the workplace. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements.
Context of, and specific resources for assessment
Competency must be demonstrated in the grading of actual carcases, and not simulated.
Method of assessment
Assessors will need to visit the applicant's workplace on at least one occasion. Recommended methods of assessment include:
evidence log book
examination of assessed product
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
The trainer and assessor must have the following qualifications:
Statement of Attainment in MTMP3095A Grade beef carcases using Meat Standards Australia Standards or Module 6 MSA Grading
successful completion of the AUS-MEAT chiller assessment course
successful completion of Overview of meat science relating to the eating qualities of beef, Apply meat science to eating quality, or Module 9 MSA Meat Science.
Trainers and assessors must also demonstrate AUS-MEAT chiller assessment and MSA grading currency.

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.