Qualification details

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, management or customer concerns
• speaking clearly and directly with other personnel, such as workers, management and customers
• reading and interpreting workplace documentation, such as industry research outcomes, contracts, legislation and regulations
• preparing written documentation, such as reports, market estimates and business proposals
• using mathematical skills for purposes, such as budgeting and production estimates
• sharing information with co-workers, managers, customers and regulatory authorities
• applying negotiation, persuasion and assertiveness skills when working with staff, customers and suppliers, during planning and addressing enterprise issues

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with colleagues from diverse backgrounds
• applying own technical and managerial knowledge to assist other members of the work team
• using teamwork skills in a range of situations, such as when addressing industrial issues
• identifying and utilising the strengths of other team members, such as specialised technical knowledge
• providing coaching and mentoring support to colleagues

Problem solving

• developing practical and creative solutions to workplace problems, such as production issues
• showing independence and initiative in identifying problems, for example, identifying the establishment of a new competitor
• working with a team to resolve a problem, for example, a biotechnology issue
• testing assumptions and taking context into account, for example, testing the impact of a supply problem on capacity to meet customer commitments
• using numeracy skills, such as calculation, estimation, and budget forecasting, to resolve problems
• listening and resolving concerns in relation to workplace issues, for example, outcomes of a customer audit

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
• being creative and innovative in identifying opportunities and creating solutions, for example, seeking funding support for a proposal or assessing the viability of new technology
• identifying opportunities that might not be obvious to others, for example, a change of supplier to achieve cost savings
• developing a strategic, creative, long-term vision through research of the economic and political environment impacting the industry

Planning and organising

• collecting, analysing and organising information, such as peak body strategic plans, market forecasts and technical publications
• using business processes for planning and organising, or developing business plans
• taking initiative and making decisions within workplace role, for example, setting production levels
• participating in continuous improvements processes, such as the enterprise Quality Assurance system
• determining and applying resources, such as financial, human and physical resources
• managing time and priorities, such as meeting customer deadlines
• adjusting resource allocation to cope with contingencies, for example, loss of a customer contract or production delays

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 requirements are addressed
• taking responsibility for work outcomes of self and others within area of responsibility

Learning

• being receptive to learning new ideas and techniques, such as changed legislation, food safety measures or product specifications
• learning in a range of settings such as through formal training or informally from other workers or self-directed research
• learning new skills and techniques to adjust to management or enterprise changes
• managing own learning to ensure currency, for example, by attending technical workshops or through internet research
• applying a range of learning approaches appropriate to individual and situational requirements
• contributing to the learning of others through support of professional development and informal learning processes

Technology

• using technology, such as computers, software packages 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
• applying technology as a management tool, for example, running production reports or using spreadsheets

Core units 

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 

MTMPS5603C

Develop, manage and maintain quality systems

MTMPS5610C

Manage transportation of meat, meat products and meat by-products

MTMPS5604C

Manage maintenance systems

MTMPSR5601C

Design and manage the food safety system

MTMPS5605C

Manage utilities and energy

MTMPSR5604C

Manage new product/process development

MTMPS5607C

Manage and improve meat industry plant operations

BSBFIM501A

Manage budgets and financial plans

MTMPS5608C

Manage environmental impacts of meat processing operations

BSBMGT605B

Provide leadership across the organisation

MTMPS5609C

Manage, maintain and continuously improve OH&S plans and systems

MSL916005A

Manage complex projects

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