Qualification details

MTM30511 - Certificate III in Meat Processing (Slaughtering) (Release 4)

Summary

Releases:
ReleaseStatusRelease date
4 (this release)Current 21/Dec/2012
(View details for release 3) Replaced08/Nov/2012
(View details for release 2) Replaced18/Jun/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes MTM30507 - Certificate III in Meat Processing (Slaughtering) 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
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
MTMP3001D - Stun animalStun animal Elective
MTMP3002C - Stick and bleed animalStick and bleed animal Elective
MTMP3004A - Assess effective stunning and bleedingAssess effective stunning and bleeding Elective
MTMP3006C - Rod weasandRod weasand Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831212 Slaughterer 
ASCO (occupation type) Identifier 4511-15 Slaughterperson 
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 831212 Slaughterer 07/Aug/2012 
ASCO (occupation type) Identifier 4511-15 Slaughterperson 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 MTMP3046A Prepare and present viscera for inspection

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

3

MTM11v3

Minor typographical correction

2

MTM11v2

Added MTMP3004A Assess effective stunning and bleeding as an Elective Unit

MTMP3001C Knock and stun animal updated to MTMP3001D Stun animal

MTMP3039C Eviscerate game shot carcase updated to MTMP3039D Eviscerate wild game field shot carcase

1

MTM11v1

Initial release

Description

This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs. It 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:

  • slaughter and dressing operations.

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 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)
  • 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

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.

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 :

Communication

  • listening and carrying out instructions
  • speaking clearly and directly with other personnel
  • sharing information with other workers, especially during changeover processes

Teamwork

  • working effectively as an individual as well as in a work team
  • working effectively with workers from another country
  • applying own knowledge to assist other members of the work team
  • using teamwork skills in a range of situations, such as assisting others to meet production schedules

Problem solving

  • solving problems, either individually or in teams, for example, reporting malfunctioning equipment to ensure that the problem is appropriately addressed

Initiative and enterprise

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

Planning and organising

  • managing time and priorities, such as work times and meeting production schedules

Self-management

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

Learning

  • 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

Technology

  • using technology, such as workplace machinery
  • demonstrating skilled use of workplace technology, such as knives
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

  • complete all seven core units of competency
  • complete a minimum of five elective units of competency to the minimum value of thirty points.

A maximum of two units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to the identified slaughtering job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points.

Qualification structure 

Core units 

MTMCOR201A

Maintain personal equipment

2

MTMCOR204A

Follow safe work policies and procedures

4

MTMCOR202A

Apply hygiene and sanitation practices

4

MTMCOR205A

Communicate in the workplace

4

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

4

MTMCOR206A

Overview the meat industry

2

MTMPSR203A

Sharpen knives

4

Elective units 

Slaughter floor operations 

MTMP3001D

Stun animal

4

MTMP3002C

Stick and bleed animal

4

MTMP3004A

Assess effective stunning and bleeding

2

Seal digestive tract 

MTMP3006C

Rod weasand

2

MTMP3008C

Ring bung

4

MTMP3007C

Seal weasand

1

MTMP3009C

Seal bung

2

Perform opening cuts 

MTMP3010A

Split carcase

4

MTMP3033C

Operate hide puller

6

MTMP3015A

Bone neck

3

MTMP3034C

Remove pelt manually

6

MTMP3016B

Perform 'Y' cut

2

MTMP3036C

Bed dress carcase

16

MTMP3017A

Skin head

4

MTMP3037C

Eviscerate animal carcase

8

MTMP3021C

Explain opening cuts*

1

MTMP3038C

Operate brisket cutter/saw

4

MTMP3022C

Perform flanking cuts

6

MTMP3039D

Eviscerate wild game field shot carcase

4

MTMP3023C

Perform brisket cuts

4

MTMP3041C

Backdown pig carcase

2

MTMP3024C

Perform rumping cuts

4

MTMP3042C

Prepare head for inspection

4

MTMP3025C

Perform rosette cuts

4

MTMP3043B

Operate air knife

2

MTMP3026C

Perform midline cuts

4

MTMP3044B

Drop sock and pull shoulder pelt

3

MTMP3031C

Scald and de-hair carcase

4

MTMP3045B

Undertake retain rail

2

MTMP3032C

Operate pelt puller

4

MTMP3046A

Prepare and present viscera for inspection

2

Perform legging 

MTMP3011C

Overview legging operation*

1

MTMP3013C

Make second leg opening cuts

3

MTMP3012C

Make first leg opening cuts

4

MTMP3014C

Perform legging on small stock

4

* Units marked with an asterisk (*) must be undertaken with at least one other unit from the same section.

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite unit 

MTMP3002C Stick and bleed animal

MTMPSR203A Sharpen knives

MTMP3007C Seal weasand

MTMPSR203A Sharpen knives

MTMP3008C Ring bung

MTMPSR203A Sharpen knives

MTMP3015A Bone neck

MTMPSR203A Sharpen knives

MTMP3016B Perform 'Y' cut

MTMPSR203A Sharpen knives

MTMP3017A Skin head

MTMPSR203A Sharpen knives

MTMP3021C Explain opening cuts

MTMPSR203A Sharpen knives

or

MTMP3043B Operate air knife

MTMP3022C Perform flanking cuts

MTMPSR203A Sharpen knives

MTMP3023C Perform brisket cuts

MTMPSR203A Sharpen knives

MTMP3021C Explain opening cuts

MTMP3024C Perform rumping cuts

MTMPSR203A Sharpen knives

MTMP3021C Explain opening cuts

MTMP3025C Perform rosette cuts

MTMPSR203A Sharpen knives

MTMP3021C Explain opening cuts

MTMP3026C Perform midline cuts

MTMPSR203A Sharpen knives

MTMP3021C Explain opening cuts

MTMP3039C Eviscerate game shot carcase

MTMPSR203A Sharpen knives

MTMP3031C Scald and de-hair carcase

MTMPSR203A Sharpen knives

MTMP3033C Operate hide puller

MTMPSR203A Sharpen knives

or

MTMP3043B Operate air knife

MTMP3034C Remove pelt manually

MTMPSR203A Sharpen knives

MTMP3036C Bed dress carcase

MTMPSR203A Sharpen knives

MTMP3037C Eviscerate animal carcase

MTMPSR203A Sharpen knives

MTMP3041C Backdown pig carcase

MTMPSR203A Sharpen knives

MTMP3042C Prepare head for inspection

MTMPSR203A Sharpen knives

MTMP3044B Drop sock and pull shoulder pelt

MTMPSR203A Sharpen knives

MTMP3045B Undertake retain rail

MTMPSR203A Sharpen knives

MTMP3012C Make first leg opening cuts

MTMPSR203A Sharpen knives

MTMP3011C Overview legging operation

MTMP3013B Make second leg opening cuts

MTMPSR203A Sharpen knives

MTMP3011C Overview legging operation

MTMP3014C Perform legging on small stock

MTMPSR203A Sharpen knives

MTMP3011C Overview legging operation

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