Qualification details

MTM30311 - Certificate III in Meat Processing (Meat Safety) (Release 4)

Summary

Releases:
ReleaseStatusRelease date
4 (this release)Current 21/Dec/2012
(View details for release 3) Replaced18/Jun/2012
(View details for release 2) Replaced19/Dec/2011
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by AMP30316 - Certificate III in Meat Processing (Meat Safety)This qualification is not equivalent to MTM30311 Certificate III in Meat Processing (Meat Safety). 03/Aug/2016
Supersedes MTM30307 - Certificate III in Meat Processing (Meat Safety) 21/Jul/2011

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBFLM312C - Contribute to team effectivenessContribute to team effectiveness Elective
MSL904001A - Perform standard calibrationsPerform standard calibrations Elective
MSL922001A - Record and present dataRecord and present data Elective
MSL954001A - Obtain representative samples in accordance with sampling planObtain representative samples in accordance with sampling plan Elective
MTMCOR201A - Maintain personal equipmentMaintain personal equipment Core
MTMCOR202A - Apply hygiene and sanitation practicesApply hygiene and sanitation practices Core
MTMCOR203B - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirements Core
MTMCOR204A - Follow safe work policies and proceduresFollow safe work policies and procedures Core
MTMCOR205A - Communicate in the workplaceCommunicate in the workplace Core
MTMCOR206A - Overview the meat industryOverview the meat industry Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 311312 Meat Inspector 
ASCO (occupation type) Identifier 3991-11 Primary Products Inspector 
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 311312 Meat Inspector 07/Aug/2012 
ASCO (occupation type) Identifier 3991-11 Primary Products Inspector 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

Release 

TP Version 

Comments 

4

MTM11v3.1

Added elective unit MTMP3004A Assess effective stunning and bleeding

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

3

MTM11v2

MTMP411A Inspect game meat updated to MTMP411B Inspect wild game meat

2

MTM11v1.1

Corrected typographical errors

1

MTM11v1

Initial release

Description

This qualification covers work activities undertaken by meat inspectors in meat processing enterprises. The MTM30311 Certificate III in Meat Processing (Meat Safety) is most commonly undertaken by meat inspectors in domestic processing enterprises. However, at the time of endorsement of this Training Package legislation and regulatory requirements relating to meat inspection were undergoing considerable change at both state/territory and federal level. People seeking registration as a meat inspector should check the current requirements with their state or territory food authority or the Australian Quarantine Inspection Service (AQIS), as appropriate.

This qualification is not 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:

  • meat inspector.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • after completion of a Certificate I or II Meat Processing qualification
  • through 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 

Depending on the jurisdiction, Meat Inspectors must be registered with the relevant controlling authority (e.g. PrimeSafe (Victoria) or AQIS for export plants).

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION 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 :

Communication

  • listening and carrying out instructions
  • speaking clearly and directly with other personnel
  • reading and interpreting workplace documentation such as work instructions, Standard Operating Procedures, Australian Standards and AQIS directives
  • preparing written documentation, such as reports
  • using mathematical skills relating to areas such as time and temperature
  • sharing information with supervisors and regulatory authorities
  • applying negotiation, persuasion and assertiveness skills when addressing food safety issues

Teamwork

  • working effectively as an individual as well as in a work team
  • working effectively with workers from another country
  • applying own food safety knowledge to assist other members of the work team
  • using teamwork skills in a range of situations, such as when addressing food safety issues

Problem solving

  • developing practical and creative solutions to workplace problems, such as food safety issues
  • showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction
  • using numeracy skills to resolve problems, such as calculation and estimation
  • resolving concerns raised by external groups, such as customers or regulatory authorities

Initiative and enterprise

  • adapting to new situations, such as changes to products or introduction of new equipment
  • translating ideas into action, for example contributing to the revision of a work instruction or Standard Operating Procedure

Planning and organising

  • collecting, analysing and organising information, such as HACCP reports
  • using basic business processes for planning and organising, for example, production schedules
  • taking initiative and making decisions within workplace role, for example condemnation of a carcase
  • managing time and priorities such as meeting report deadlines and timely implementation of corrective actions

Self-management

  • monitoring and evaluating own performance to ensure meat safety requirements are met efficiently
  • taking responsibility for own work output

Learning

  • being receptive to learning new ideas and techniques, such as changed food safety requirements, new equipment and processes
  • learning in a range of settings, such as through formal training or informally from other workers
  • learning new skills and techniques to adjust to production or equipment changes
  • managing own learning to ensure currency, for example, by attending technical workshops or through internet research

Technology

  • using technology, such as workplace machinery, computers and testing equipment
  • demonstrating skilled use of workplace technology
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

Complete fifteen units of competency in total.

  • complete all twelve core units
  • complete three elective units.

Qualification structure 

Core units 

MTMCOR201A

Maintain personal equipment

MTMP3003A

Handle animals humanely while conducting ante-mortem inspection

MTMCOR202A

Apply hygiene and sanitation practices

MTMP3071C

Perform ante-mortem inspection and make disposition

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMP3072C

Perform post-mortem inspection and make disposition

MTMCOR204A

Follow safe work policies and procedures

MTMP3073B

Implement food safety program

MTMCOR205A

Communicate in the workplace

MTMP408A

Inspect transportation containers/vehicles

MTMCOR206A

Overview the meat industry

MTMPSR203A

Sharpen knives

Elective units 

MTMP3042C

Prepare head for inspection

MTMP412A

Inspect poultry

MTMP3046A

Prepare and present viscera for inspection

MTMP413A

Inspect ratites

MTMP3074B

Perform carcase Meat Hygiene Assessment

MTMP3004A

Assess effective stunning and bleeding

MTMP3075B

Perform process monitoring for Meat Hygiene Assessment

MTMPS415A

Conduct an internal audit of a documented program

MTMP3076B

Perform boning room Meat Hygiene Assessment

BSBFLM312C

Contribute to team effectiveness

MTMP3077B

Perform offal Meat Hygiene Assessment

MSL904001A

Perform standard calibrations

MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

MSL922001A

Record and present data

MTMP411B

Inspect wild game meat

MSL954001A

Obtain representative samples in accordance with sampling plan

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite 

MTMP3071C Perform ante-mortem inspection and make disposition

MTMP3003A Handle animals humanely while conducting ante-mortem inspection

MTMP3072C Perform post-mortem inspection and make disposition

MTMPSR203A Sharpen knives

MTMP3042C Prepare head for inspection

MTMPSR203A Sharpen knives

MTMP3046A Prepare and present viscera for inspection

MTMPSR203A Sharpen knives

MTMP3074B Perform carcase Meat Hygiene Assessment

MTMPSR203A Sharpen knives

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