Qualification details

MTM10211 - Certificate I in Meat Processing (Meat Retailing) (Release 3)


ReleaseStatusRelease date
3 (this release)Current 08/Nov/2012
(View details for release 2) Replaced19/Dec/2011
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Supersedes MTM10207 - Certificate I in Meat Processing (Meat Retailing) 21/Jul/2011

Training packages that include this qualification


SchemeCodeClassification value
ANZSCO Identifier 831311 Meat Process Worker 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 524 Certificate I 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 07/Aug/2012 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 524 Certificate I 21/Jul/2011 
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Modification History


TP Version 




Updated equivalent imported Unit PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas

Updated equivalent imported Unit HLTFA301B Apply first aid to HLTFA301C



Correction of typographical errors



Initial release


This qualification covers work activities undertaken by workers commencing work in meat retailing enterprises. It is appropriate for use as a pre-vocational qualification or for inclusion as a VET in Schools program.

Job roles 

Job role titles covered by this qualification may include:

  • butcher shop assistant
  • meat department assistant.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • by direct entry without prior meat retailing skills or knowledge
  • through a school vocational studies program combined with work experience.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • MTM20311 Certificate II in Meat Processing (Meat Retailing)
  • MTM20411 Certificate II in Meat Processing (Food Services)
  • MTM30811 Certificate III in Meat Processing (Retail Butcher), with credit for applicable units already successfully completed.

Licensing/Regulatory Information

Licensing , legislative , regulatory or certification considerations 

Units of competency in this qualification do not require a licence or certification.

Entry Requirements

Not Applicable

Employability Skills Summary


The following table contains a summary of the Employability Skills required by the meat industry for this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Employability Skill 

Industry /enterprise requirements for this qualification include :


  • listening and carrying out instructions
  • speaking clearly and directly with other personnel and customers
  • reading and interpreting workplace-related documentation, such as customer orders and recipes
  • using mathematical skills in areas such as time, weights and portion size and tender


  • working effectively as an individual as well as in a work team
  • working effectively with workers and customers from another country

Problem solving

  • solving problems, such as malfunctioning equipment or OH&S issues individually or assisting other team members

Initiative and enterprise

  • adapting to new situations, such as changes to products or introduction of new equipment

Planning and organising

  • collecting, analysing and organising information, such as customer orders and product specifications
  • using basic business systems for planning and organising, for example, work instructions or Standard Operating Procedures
  • managing time and priorities, such as work times and customer order deadlines


  • taking responsibility for own work output


  • being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes
  • learning in a range of setting, such as through formal training or informally from other workers


  • using technology, such as workplace machinery
  • applying OH&S requirements when using workplace technology, such as knives

Packaging Rules

Packaging Rules 

Complete sixteen units of competency in total.

  • complete five core units of competency
  • complete eleven elective units of competency.

A maximum of two units can be selected from other Certificate I or II qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat retailing and must not duplicate units already contained within the qualification.

Qualification structure 

Core units 


Apply hygiene and sanitation practices


Overview the meat industry


Follow safe work policies and procedures


Use numerical applications in the workplace


Communicate in the workplace

Elective units 


Maintain personal equipment


Process sales transactions


Sharpen knives


Undertake minor routine maintenance


Identify species and meat cuts


Monitor meat temperature from receival to sale


Trim meat for further processing


Select, weigh and package meat for sale


Store meat product


Apply first aid


Prepare minced meat and minced meat products


Clean food-handling areas


Provide service to customers

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.


Prerequisite unit 

MTMR102C Trim meat for further processing

MTMPSR203A Sharpen knives

MTMR104C Prepare minced meat and minced meat products

MTMPSR203A Sharpen knives

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- Module details

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Skill sets

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