Unit of competency Outline

Date retreived
22/07/2026 11:38 PM AWST

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Conduct and validate pH/temperature declines to MSA standards

Conduct and validate pH/temperature declines to MSA standards

Unit of competency
National Code
AMPQUA407
State Code
OFA76
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
20
Description
This unit covers the skills and knowledge required to accurately calibrate and maintain pH equipment, to conduct pH/temperature declines and weekly monitoring, and to validate results to ensure conformance to the pH/temperature window.It is a licence requirement for Meat Standards Australia (MSA) workplaces to achieve the pH/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 or a company grading role.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Operate and calibrate pH equipment
  • 1.1 Conduct calibrations on temperature measurement equipment
  • 1.2 Conduct calibrations on pH monitoring equipment
  • 1.3 Demonstrate correct technique for pH/temperature measurement
2. Monitor the pH/temperature window of carcases
  • 2.1 Conduct pH/temperature checks for validation purposes, in line with AUS-MEAT standards
  • 2.2 Collect weekly and monthly data to ensure compliance with the pH/temperature window
  • 2.3 Ensure readings are valid and sufficient
  • 2.4 Record and report results
3. Analyse monitoring data
  • 3.1 Generate reports for analysis of pH/temperature monitoring
  • 3.2 Analyse results of pH/temperature monitoring
  • 3.3 Recognise effects of heat shortening and cold shortening
  • 3.4 Identify pH/temperature window
4. Suggest corrective action plans for non-conformance
  • 4.1 Identify and evaluate factors impacting on pH/temperature window conformance
  • 4.2 Identify reasons for non-conformance
  • 4.3 Suggest corrective actions for window non-conformance
  • 4.4 Conduct trials to achieve window conformance
No information
No information
Replaces
State Code National Code Title Type
AVX18 AMPA404 Conduct and validate pH and temperature declines to MSA standards Unit of competency
BAY50 AMPA3118 Monitor pH and temperature decline Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification