1、Establish Quality StandardsUnit Code AAS GEN 403 03111. Establish quality specifications for product1.1 Market specifications are sourced and legislated requirements identified.Market specificationsA thorough understanding of the specifications for different markets enables producers to match their
2、properties, seasonal conditions and stock to the requirements of their target markets. Regardless of the chosen market, an ability to consistently supply suitable stock benefits both the producer and the consumerTake beef cattle as an example, an important step in selling cattle is being able to mat
3、ch the live animal to your target market specifications. Common traits to measure include sex, dentition, liveweight, carcase weight, P8 fat depth and possibly muscling. The first three involve looking and weighing. Cattle scales and a head bale are essential tools for the beef business.Estimating c
4、arcase weight from the live animal requires measuring liveweight and multiplying by an estimated dressing percentage. Dressing percentage is affected by the class of stock, fatness and muscling.Assessing fatnessAssessing fat cover is probably the most important skill in live animal assessment. The f
5、atness relates directly to carcase yield, i.e. waste and is also related to quality. Methods of assessment include: visual based on live animal observations of key indicator sites; manual performed by palpating the live animal at key sites; objective performed by ultrasound scanning of the live anim
6、al; past records feedback on previous cattle of similar genetics and background is useful.To assess fat cover, the sites where only fat is laid down should be inspected which are the short ribs, tail head, and long ribs.Key Points-Know the specifications and customer requirements of your target mark
7、ets.-Know how to assess and monitor the progress of live animals towards target markets.-Manage the grazing system to achieve growth targets and successful market outcomes.-Use high nutritional quality finishing systems to ensure cattle keep growing to slaughter.-Seek feedback and implement practice
8、s to improve the management of your production system.-Regularly evaluate new marketing options and implement those more profitable to the beef enterprisWhy is meeting market specifications important?A successful grazing business makes a sustained profit by growing and converting pasture and conserv
9、ed feed into beef products that consistently meet market specifications. Every producer strives to:-Gain a reputation as a reliable supplier of quality beef;-Maintain market access to as many markets as possible; and-Be financially rewarded when a high proportion of stock consistently meets customer
10、s requirements.This is a winwin situation for both you and your customers.To meet product specifications is meant to help you identify the best priced market you can target, and ensure you deliver a quality product to its requirements.At the same time you need to maintain the flexibility to diversif
11、y and realign your target markets and options depending on opportunities and changing production circumstances. There will be times when your pastures will not allow stock to meet target market specifications, or when alternative markets become more profitable. When these circumstances arise, maximu
12、m profitability may be achieved by selling animals in other markets, or by moving to alternative feeding strategies.Clearly there is a balance between maintaining long-term relationships with your regular customers and exploring new market opportunities. As specifications can vary between buyers and
13、 change over time, it is important that you review the specifications of targeted markets with your regular buyers as a matter of routine. This personal approach to market development may also involve entering into forward contracts or similar undertakings to ensure your cattle are marketed to achie
14、ve maximum profitPrinciples of meeting market specifications-Know your production system and the specifications and customer requirements of your target markets.-Implement a plan to market cattle to specification on time (as opposed to producing cattle for sale and then finding a buyer who wants tho
15、se specifications).-Manage the grazing system to achieve livestock performance targets and successful market outcomesTo meet market specifications, particular management knowledge and skills are required including:Assessing and monitoring the progress of animals towards target markets.Seeking feedba
16、ck and implementing practices to improve the management of the production system.Evaluating marketing options regularly.Understanding your marketThe only way to understand market specifications and the most cost effective marketing options for a particular enterprise is through being well informed.
17、Use market intelligence to implement a continuous improvement system by responding to short- and long-term price and market signals.Up-to-date livestock market data collected from major prime and store markets.Direct sales and wholesale meat market data.Regular weekly summaries.Slaughter statistics.
18、Skin and hide prices.By following markets and keeping good records of their own sales, producers may discern gradual trends and market shifts, thus enabling long-term planning to maximise returns from livestock production.Producers should track the factors influencing prices over time, not just curr
19、ent prices, to identify long term trends and aid decision making.Market specification toolsMeeting market specifications does require additional work, but the benefits of producing something that meets buyer requirements far outweighs the extra effort. There are tools to make it easier, including:Be
20、efSpecs calculator: A simple tool to help producers manage their cattle to meet weight and fat specifications.Cost of production calculators for beef and lamb: An interactive do-it-yourself tool to help beef and sheep producers understand their cost of production and compare their performance annual
21、ly.Rainfall to pasture growth outlook tool: Developed to help producers understand the amount of pasture growth they can expect from rain events and hence plan and manage livestock movements.1.2 Quality specifications developed and agreed uponProduct Quality SpecificationsQuality refers to the attri
22、butes of a pro duct that satisfy the expectations that users have for it. In foods, considerations like freshness, wholesomeness, and suitability for a specific need (recipe, for example) are important. Standards may be developed by, for, or among traders to provide a means of describing product dif
23、ferences in these quality characteristics 1.3 Quality specifications are documented and introduced to organization staff / personnel in accordance with the organization policy Quality specifications should be put in documentation for record, reference and also further updating and make it available
24、for those responsible or related staff or personnel1.4 Quality specifications are updated when necessaryWith the development of technology and market requirement change, quality standard requirements also change and develop, Quality specifications shall be updated with the development of technology,
25、 and quality standard requirements change 2. Identify hazards and critical control pointsWhat hazards may be relevant to this competency standard?These may include: Physical hazards where foreign objects such as retained, broken needles, welding rods, nails or wire are present in animals. Chemical h
26、azards resulting from residues such as antibiotics, pesticides, alkaloids and other substances used in animal production. Biological hazards where contamination from other animals (e.g. mice, rats, cats), poor housing/transport conditions, and dirty water affects animal health and food quality. Food
27、 quality hazards resulting from poor handling of animals, unhealthy or diseased animals, inappropriate use of dogs, extreme weather conditions, poor loading and transport conditions, and time off feed.Employers are required to provide a safe place of work for workers, and are required to control wor
28、kplace hazards including hazards that affect workers psychological health and well-being. In addition, most OHS legislative requirements include an obligation to develop and implement policies related to health, safety and welfare of persons at work, including bullying and harassment within the work
29、place.Workers have a responsibility not to place other workers at risk of a workplace injury or illness. A worker who bullies others while at work is guilty of an offence and can be prosecuted and fined2.1 Critical control points impacting on quality are identified.Critical control pointSpecific poi
30、nt, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard. See also HACCPTo help program managers and supervisors to understand risk management principles, and practise effective risk management in the work
31、place. A structured risk management program can lead to better OHS practice and performance2.2 Degree of risk for each hazard is determined.What is risk?Risk is the chance or probability that a person will be harmed or experience an adverse healtheffect if exposed to a hazard. It may also apply to s
32、ituations with property or equipment loss.For example: The risk of developing cancer from smoking cigarettes could be expressed as “cigarette smokers are 12 times (for example) more likely to die of lung cancer than non-smokers“. These risks are expressed as a probability or likelihood of developing
33、 a disease or getting injured, whereas hazards refer to the possible consequences (e.g., lung cancer, emphysema and heart disease from cigarette smoking).Factors that influence the degree of risk include: how much a person is exposed to a hazardous thing or condition, how the person is exposed (e.g., breathing in a vapour, skin contact), and how severe are the effects under the conditions of exposure.What types of hazards are there?A common way to classify hazards is by category: biological - bacteria, viruses, insects, plants, birds, animals, and humans, etc.,
