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 |
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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 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 |
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Level II core |
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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 |
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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 |
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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 |