Qualification details

MTM40111 - Certificate IV in Meat Processing (Leadership) (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) Replaced19/Dec/2011
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMP40315 - Certificate IV in Meat Processing (Leadership) 30/Nov/2015
Supersedes MTM40107 - Certificate IV in Meat Processing (Leadership) 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
BSBCUS402B - Address customer needsAddress customer needs Elective
BSBINM401A - IMPLEMENT WORKPLACE INFORMATION SYSTEMIMPLEMENT WORKPLACE INFORMATION SYSTEM Elective
BSBINN301A - Promote innovation in a team environmentPromote innovation in a team environment Elective
BSBLED401A - Develop teams and individualsDevelop teams and individuals Elective
BSBMGT402A - Implement operational planImplement operational plan Elective
BSBMGT403A - Implement continuous improvementImplement continuous improvement Elective
BSBWOR402A - Promote team effectivenessPromote team effectiveness 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
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 142111 Retail Manager (General) 
ASCO (occupation type) Identifier 3311-11 Shop Manager 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 142111 Retail Manager (General) 07/Aug/2012 
ASCO (occupation type) Identifier 3311-11 Shop Manager 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 511 Certificate IV 21/Jul/2011 
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Modification History

Release 

TP Version 

Comments 

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

Added new Elective Unit MTMPSR415A Develop and implement work instructions and SOPs

Updated equivalent imported Unit BSBCUS402A Address customer needs to BSBCUS402C

2

MTM11v1.1

Update of imported Units from TAE10 Training and Education Training Package

1

MTM11v1

Initial release

Description

This qualification covers work activities undertaken by experienced meat workers who are carrying out supervisory roles.

Job roles 

Job role titles covered by this qualification may include:

  • meat processing supervisor
  • meat processing team leader
  • smallgoods supervisor
  • boning room supervisor
  • meat department supervisor
  • meat processing assessor.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • after successful completion of any Certificate II or III Meat Processing qualification
  • by direct entry with industry experience but without prior 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:

  • approved Skill Sets to gain expertise in specific skilled job roles
  • any other Meat Processing qualification at level IV, with credit for applicable units successfully completed
  • MTM50111 Diploma of Meat Processing
  • MTM50211 Diploma of Meat Processing (Meat Retailing).

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 interpreting worker issues or management concerns
  • speaking clearly and directly with other personnel, such as workers, management and customers
  • reading and interpreting workplace documentation such as work instructions, Standard Operating Procedures, Australian Standards and food safety regulations
  • preparing written documentation, such as reports
  • using mathematical skills in areas such as time and temperature
  • sharing information with co-workers, managers, customers and regulatory authorities
  • applying negotiation, persuasion and assertiveness skills when carrying out supervisory duties
  • showing empathy with worker and customer issues when appropriate

Teamwork

  • working effectively as an individual as well as in a work team
  • working effectively with workers from another country
  • applying own technical knowledge to assist other members of the work team
  • using teamwork skills in a range of situations, such as when addressing food safety issues
  • identifying and utilising the strengths of other team members, such as specialised technical knowledge
  • providing coaching and mentoring support to new workers

Problem solving

  • developing practical and creative solutions to workplace problems, such as rostering issues
  • showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction
  • working with a team to resolve a problem, for example, a production issue
  • using numeracy skills, such as graphing and charting, to resolve problems
  • resolving concerns raised by external groups, such as customers or regulatory authorities

Initiative and enterprise

  • adapting to new situations, such as changes to customer specifications or introduction of new equipment
  • translating ideas into action, for example, revising a work instruction or Standard Operating Procedure
  • identifying opportunities that might not be obvious to others, for example, a change of supplier to achieve cost savings or a change in process to achieve better productivity

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, setting production levels
  • managing time and priorities, such as meeting report deadlines and timely implementation of corrective actions
  • determining, applying and allocating resources, such as budget, product and personnel
  • adapting resource allocations to cope with contingencies, for example, shortage of stock or staff

Self-management

  • having and articulating own ideas and vision, for example, when contributing to company business planning processes
  • monitoring and evaluating own performance to ensure company production requirements are met efficiently
  • taking responsibility for work output within area of responsibility

Learning

  • 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
  • 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
  • contributing to the learning of others through support of professional development or informal processes
  • applying a range of learning approaches appropriate to individual and situational requirements

Technology

  • using technology, such as workplace machinery, computers and testing equipment
  • demonstrating skilled use of workplace technology
  • applying OH&S requirements when using technology
  • adapting to new technology requirements, such as new software or machinery
  • applying technology as a management tool, for example, running production reports

Packaging Rules

Packaging Rules 

Complete eighteen units of competency in total.

  • complete all ten core units of competency
  • complete eight elective units of competency.

A maximum of three units can be selected from other Certificate IV or Diploma qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat processing job roles and must not duplicate units already contained within the qualification.

Qualification structure 

Core units

Level II core

MTMCOR201A

Maintain personal equipment

MTMCOR204A

Follow safe work policies and procedures

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR205A

Communicate in the workplace

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMCOR206A

Overview the meat industry

Level IV core

MTMCOR401C

Manage own work performance

MTMCOR403A

Participate in OH&S risk control process

MTMCOR402C

Facilitate Quality Assurance process

MTMCOR404A

Facilitate hygiene and sanitation performance

Elective units

MTMP407B

Supervise new recruits

BSBINM401A

Implement workplace information system

MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

BSBINN301A

Promote innovation in a team environment

MTMPSR401C

Coordinate contracts

BSBLED401A

Develop teams and individuals

MTMPSR402C

Prepare and evaluate resource proposals

BSBMGT402A

Implement operational plan

MTMPSR403C

Facilitate achievement of enterprise environmental policies and goals

BSBMGT403A

Implement continuous improvement

MTMPSR404C

Foster a learning culture in a meat enterprise

BSBWOR402A

Promote team effectiveness

MTMPSR405C

Build productive and effective workplace relationships

SIRXFIN004A

Manage financial resources

MTMPSR406C

Manage and maintain a food safety plan

SIRXINV004A

Buy merchandise

MTMPSR411A

Lead communication in the workplace

SIRXINV005A

Control inventory

MTMPSR412A

Participate in product recall

TAEASS401B

Plan assessment activities and processes

MTMPSR415A

Develop and implement work instructions and SOPs

TAEASS402B

Assess competence

BSBCUS402B

Address customer needs

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite 

MTMCOR401C Manage own work performance

MTMCOR205A Communicate in the workplace

MTMCOR403A Participate in OH&S risk control process

MTMCOR204A Follow safe work policies and procedures

MTMCOR402C Facilitate Quality Assurance process

MTMCOR203A Apply Quality Assurance practices

MTMCOR404A Facilitate hygiene and sanitation performance

MTMCOR202A Apply hygiene and sanitation practices

MTMPS414B Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

MTMCOR202A Apply hygiene and sanitation practices

MTMCOR403A Participate in OH&S risk control process

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