Qualification details

MTM30911 - Certificate III in Meat Processing (Smallgoods - General) (Release 5)

Summary

Releases:
ReleaseStatusRelease date
5 (this release)Current 20/Apr/2013
(View details for release 4) Replaced21/Dec/2012
(View details for release 3) Replaced08/Nov/2012
(View details for release 2) Replaced19/Dec/2011
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes MTM30907 - Certificate III in Meat Processing (Smallgoods - General) 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
BSBINM302A - Utilise a knowledge management systemUtilise a knowledge management system Elective
CPPCLO3038A - Clean food-handling areasClean food-handling areas Elective
FDFOP2007A - Work in a freezer storage areaWork in a freezer storage area Elective
FDFOP2010A - Work with temperature controlled stockWork with temperature controlled stock Elective
FDFOP2061A - Use numerical applications in the workplaceUse numerical applications in the workplace Elective
FDFOP3002A - Set up a production or packaging line for operationSet up a production or packaging line for operation Elective
HLTFA301C - Apply first aidApply first aid Elective
MSL904001A - Perform standard calibrationsPerform standard calibrations Elective
MSL922001A - Record and present dataRecord and present data Elective
MSL952002A - Handle and transport samples or equipmentHandle and transport samples or equipment Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 
ASCO (occupation type) Identifier 4511-13 Smallgoods Maker 
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 4511-13 Smallgoods Maker 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 

5

MTM11v4

Corrected publishing error in unit list

4

MTM11v3.1

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

3

MTM11v3

MTMS212B Manually link and tie product superseded by MTMS219A Manually link and tie product

Updated equivalent imported Units:

PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas

HLTFA301B Apply first aid to HLTFA301C

2

MTM11v1.1

Correction of typographical errors

1

MTM11v1

Initial release

Description

This qualification covers work activities undertaken by smallgoods producers working in larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.

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:

  • smallgoods operator
  • slicing and packaging operator
  • slicer
  • product formulation operator.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • by direct entry without prior work experience
  • after completion of the Certificate I and II in Meat Processing (Smallgoods) qualifications
  • through Recognition of Prior Learning.

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
  • reading and interpreting workplace documentation, such as work instructions, Standard Operating Procedures and workplace memorandums
  • interpreting customer needs, for example, product specifications
  • using mathematical skills in areas such as time, weights and temperature

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

Problem solving

  • showing independence and initiative in identifying problems, for example the need to revise and update a work instruction
  • solving problems, either individually or in teams, for example, reporting malfunctioning equipment to ensure that the problem is appropriately addressed
  • using numeracy skills to solve problems, for example, adjusting portion sizes and calculating stock requirements

Initiative and enterprise

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

Planning and organising

  • collecting, analysing and organising information, such as work instructions or Standard Operating Procedures
  • using basic business systems for planning and organising, for example, customer specifications
  • taking initiative and making decisions within workplace role, for example, recommending adjustments to schedules to meet production deadlines
  • managing time and priorities, such as work times and delivery times for customer orders

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 product or equipment changes

Technology

  • using technology, such as workplace machinery
  • demonstrating skilled use of workplace technology, for example, packaging equipment
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

Complete twenty-five units of competency in total.

  • complete all five core units of competency
  • complete a minimum of two units from Group A
  • complete a minimum of seven units from Group B
  • complete a minimum of seven units from Group C.

Up to four elective units may be selected from any Certificate II or III qualification in this Training Package, or any other Training Package or accredited course. Units selected must be relevant to smallgoods processing and must not duplicate any unit already contained in the qualification.

Qualification structure 

Core units 

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR205A

Communicate in the workplace

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMCOR206A

Overview the meat industry

MTMCOR204A

Follow safe work policies and procedures

Elective units 

Group A 

MTMPS201C

Clean work area during operations

FDFOP2061A

Use numerical applications in the workplace

MTMS101C

Handle materials and products

HLTFA301C

Apply first aid

MTMS102C

Pack smallgoods product

Group B 

MTMP2054C

Inspect hindquarter and remove contamination

MTMS213B

Slice product using simple machinery

MTMP2055C

Inspect forequarter and remove contamination

MTMS214B

Rotate stored meat

MTMP2133C

Store carcase product

MTMS215B

Rotate meat product

MTMP2134C

Store carton product

MTMS216B

Inspect carton meat

MTMP2197C

Clean after operations - boning room

MTMS217A

Prepare dry ingredients

MTMPS203C

Operate scales and semi-automatic labelling machinery

MTMS218B

Measure and calculate routine workplace data

MTMPS205C

Clean chillers

MTMS219A

Manually link and tie product

MTMPS206C

Operate a forklift in a specific workplace

MTMSR201C

Prepare and slice meat cuts

MTMPS300A

Assess product in chillers

MTMSR202C

Trim meat to specifications

MTMPSR201C

Vacuum pack product

MTMSR203C

Package product using automatic packing and labelling equipment

MTMPSR203A

Sharpen knives

MTMSR204C

Despatch meat product

MTMS205C

Package product using thermoform process

FDFOP2007A

Work in a freezer storage area

MTMS206C

Package product using gas flushing process

FDFOP2010A

Work with temperature controlled stock

MTMS207C

Operate bar and coder systems

MSL922001A

Record and present data

MTMS208C

Operate metal detection unit

CPPCLO3038A

Clean food-handling areas

MTMS210B

Select/identify and prepare casings

TLID2013A

Move materials mechanically using automated equipment

MTMS211B

Manually shape and form product

Group C 

MTMP3100B

Use standard product descriptions - beef

MTMS311B

Operate complex slicing and packaging machinery

MTMP3101B

Use standard product descriptions - pork

MTMS312A

Prepare meat-based pates and terrines for commercial sale

MTMP3102B

Provide coaching

MTMS313A

Prepare product formulations

MTMP3103B

Provide mentoring

MTMS314A

Ferment and mature product

MTMPS204C

Maintain production records

MTMS315A

Blend meat product

MTMPSR301C

Cure and corn product

MTMSR301C

Break carcase into primal cuts

MTMS300B

Operate mixer/blender unit

MTMSR302C

Prepare primal cuts

MTMS301B

Cook, steam and cool product

MTMSR303A

Smoke product

MTMS302B

Prepare dried meat

BSBINM302A

Utilise a knowledge management system

MTMS303B

Fill casings

FDFOP3002A

Set up a production or packaging line for operation

MTMS304B

Thaw product - water

MSL904001A

Perform standard calibrations

MTMS305B

Thaw product - air

MSL952002A

Handle and transport samples or equipment

MTMS306B

Identify and repair equipment faults

MSL954001A

Obtain representative samples in accordance with sampling plan

MTMS307A

Sort meat

MSL973001A

Perform basic tests

MTMS308A

Batch meat

TAEDEL301A

Provide work skill instruction

MTMS309B

Operate product forming machinery

TLIA2009A

Complete and check import/export documentation

MTMS310B

Operate link and tie machinery

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite 

MTMP2054C Inspect hindquarter and remove contamination

MTMPSR203A Sharpen knives

MTMP2055C Inspect forequarter and remove contamination

MTMPSR203A Sharpen knives

MTMSR201C Prepare and slice meat cuts

MTMPSR203A Sharpen knives

MTMSR202C Trim meat to specifications

MTMPSR203A Sharpen knives

MTMSR301C Break carcase into primal cuts

MTMPSR203A Sharpen knives

MTMSR302C Prepare primal cuts

MTMPSR203A Sharpen knives

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