Qualification details

MTM10111 - Certificate I in Meat Processing (Smallgoods) (Release 3)


ReleaseStatusRelease date
3 (this release)Current 21/Dec/2012
(View details for release 2) Replaced08/Nov/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
DeletedDeleted from MTM11 Australian Meat Industry Training Package03/Aug/2016
Supersedes MTM10107 - Certificate I in Meat Processing (Smallgoods)21/Jul/2011

Training packages that include this qualification


SchemeCodeClassification value
ANZSCO Identifier 831311 Meat Process Worker 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 524 Certificate I 
Taxonomy - Industry Sector N/A Smallgoods 
Taxonomy - Occupation N/A Smallgoods Packer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 07/Aug/2012 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 524 Certificate I 21/Jul/2011 
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Modification History


TP Version 




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



Updated equivalent imported Unit HLTFA301B Apply first aid to HLTFA301C



Initial release


This qualification covers work activities undertaken by workers commencing entry-level work in smallgoods enterprises. It is 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:

  • labourers requiring an induction.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • by direct entry without prior smallgoods skills or knowledge
  • through a school vocational studies program combined with work experience.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • MTM20211 Certificate II in Meat Processing (Smallgoods)
  • MTM20411 Certificate II in Meat Processing (Food Services).

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


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.

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 :


  • listening and carrying out instructions
  • speaking clearly and directly with other personnel
  • using mathematical skills related to areas such as time, weights and portion size


  • 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 initiative in identifying problems, such as malfunctioning equipment, and ensuring appropriate steps are taken to notify the problem

Initiative and enterprise

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

Planning and organising

  • managing time and priorities, such as work times and production schedules


  • monitoring and evaluating own performance to ensure team and production requirements are met efficiently
  • taking responsibility for own work output


  • 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


  • using technology, such as workplace machinery
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

Complete eight units of competency in total.

  • complete all five core units of competency
  • complete three elective units of competency.

One elective unit may be selected from any Certificate I or II 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 


Apply hygiene and sanitation practices


Communicate in the workplace


Comply with Quality Assurance and HACCP requirements


Overview the meat industry


Follow safe work policies and procedures

Elective units 


Clean work area during operations


Use numerical applications in the workplace


Handle materials and products


Apply first aid


Pack smallgoods product

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