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.