Qualification details

MTM30211 - Certificate III in Meat Processing (Food Services) (Release 2)


ReleaseStatusRelease date
2 (this release)Current 21/Dec/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Is superseded by and equivalent to AMP30216 - Certificate III in Meat Processing (Food Services)Equivalent to MTM30211 Certificate III in Meat Processing (Food Services) 03/Aug/2016

Training packages that include this qualification


SchemeCodeClassification value
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 
ASCO (occupation type) Identifier 4511-11 Butcher 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 07/Aug/2012 
ASCO (occupation type) Identifier 4511-11 Butcher 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 514 Certificate III 21/Jul/2011 
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Modification History


TP Version 




Name change to core unit: MTMCOR203A Apply Quality Assurance practices is now MTMCOR203B Comply with Quality Assurance and HACCP requirements



Initial release


This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

The MTM30211 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification is not suitable  for inclusion as a VET in Schools program.

Job roles 

Job role titles covered by this qualification may include:

  • further processing packer/team leader
  • co-products experienced workers/team leader
  • supermarket deli manager
  • meat processing production machinery operator
  • specialised boning operator.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • after completion of a Certificate II in Meat Processing qualification
  • by Recognition of Prior Learning
  • by direct entry without prior meat industry skills or knowledge.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • any other Certificate III in Meat Processing qualification with credit for applicable units successfully completed
  • approved Skill Sets to gain expertise in specific skilled job roles
  • MTM40111 Certificate IV in Meat Processing (Leadership)
  • MTM40211 Certificate IV in Meat Processing (Meat Safety)
  • MTM40311 Certificate IV in Meat Processing (Quality Assurance)
  • MTM40411 Certificate IV in Meat Processing (General).

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.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described for each Employability Skill are representative of the meat industry in general and may not reflect specific job roles. 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


  • working effectively as an individual as well as in a work team
  • working effectively with workers or customers from another country
  • applying own knowledge to assist other members of the work team

Problem solving

  • solving problems individually or in teams, for example, developing solutions to OH&S issues

Initiative and enterprise

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

Planning and organising

  • 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 orders


  • monitoring and evaluating own performance to ensure team and production requirements are met efficiently
  • 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 settings, such as through formal training or informally from other workers


  • using technology, such as point of sale technology
  • demonstrating skill when using workplace technology, such as knives
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

Complete twelve units of competency in total.

  • complete all six core units of competency
  • complete six elective units of competency.

The six elective units can be selected from a Certificate III qualification from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.

Units selected from the Abattoirs sector must be worth four or more points. If units of fewer than four points are selected, then additional units can be added to make up the points value.

Two units can be selected from another Training Package or accredited course. The units selected must be relevant to the identified job role and must not replicate units already selected.

Qualification structure 

Core units 


Maintain personal equipment


Follow safe work policies and procedures


Apply hygiene and sanitation practices


Communicate in the workplace


Comply with Quality Assurance and HACCP requirements


Overview the meat industry

Elective units 

Meat Processing (Abattoirs sector) packaged at AQF 3


Meat Processing (Meat Retailing) packaged at AQF 3


Meat Processing (Smallgoods) packaged at AQF 3


Food Processing packaged at AQF 3

Training component details
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- Training package details
- Training package components


- Qualification details
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Accredited courses

- Accredited course details


- Module details

Units of competency

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- Unit components

Skill sets

- Skill set details
- Skill set components

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