Modification History
Release |
TP Version |
Comments |
4 |
MTM11v4 |
Added elective unit MTMSR215A Package meat and smallgoods for retail sale |
3 |
MTM11v3.1 |
Name change to core unit: MTMCOR203A Apply Quality Assurance practices is now MTMCOR203B Comply with Quality Assurance and HACCP requirements |
2 |
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MTMS212B Manually link and tie product superseded by MTMS219A Manually link and tie product Updated equivalent imported units: PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas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 |
1 |
MTM11v1 |
Initial release |
Description
This qualification covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products.
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:
- smallgoods producer
- smallgoods maker.
Pathways Information
Pathways into the qualification
Pathways into the qualification may be:
- after completion of the Certificate I and II in Meat Processing (Smallgoods) qualifications
- by direct entry without prior smallgoods skills or knowledge
- 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 |
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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. |
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Employability Skill |
Industry /enterprise requirements for this qualification include : |
Communication |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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Packaging Rules
Packaging Rules
Complete twenty-six 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
- complete at least one unit from Group D.
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 |
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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 |
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Elective units |
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Group A |
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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 |
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Group B |
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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 |
MTMSR215A |
Package meat and smallgoods for retail sale |
MTMS206C |
Package product using gas flushing process |
FDFOP2007A |
Work in a freezer storage area |
MTMS207C |
Operate bar and coder systems |
FDFOP2010A |
Work with temperature controlled stock |
MTMS208C |
Operate metal detection unit |
MSL922001A |
Record and present data |
MTMS210B |
Select/identify and prepare casings |
CPPCLO3038A |
Clean food-handling areas |
MTMS211B |
Manually shape and form product |
TLID2013A |
Move materials mechanically using automated equipment |
Group C |
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MTMPSR301C |
Cure and corn product |
MTMS312A |
Prepare meat-based pates and terrines for commercial sale |
MTMS300B |
Operate mixer/blender unit |
MTMS313A |
Prepare product formulations |
MTMS301B |
Cook, steam and cool product |
MTMS314A |
Ferment and mature product |
MTMS302B |
Prepare dried meat |
MTMS315A |
Blend meat product |
MTMS307A |
Sort meat |
MTMSR303A |
Smoke product |
MTMS308A |
Batch meat |
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Group D |
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MTMP3100B |
Use standard product descriptions - beef |
MTMSR301C |
Break carcase into primal cuts |
MTMP3101B |
Use standard product descriptions - pork |
MTMSR302C |
Prepare primal cuts |
MTMPS204C |
Maintain production records |
MSL904001A |
Perform standard calibrations |
MTMS303B |
Fill casings |
MSL952002A |
Handle and transport samples or equipment |
MTMS304B |
Thaw product - water |
MSL954001A |
Obtain representative samples in accordance with sampling plan |
MTMS305B |
Thaw product - air |
MSL973001A |
Perform basic tests |
MTMS306B |
Identify and repair equipment faults |
TAEDEL301A |
Provide work skill instruction |
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 |