Qualification details

Release 

TP Version 

Comments 

5

MTM11v4

Added elective unit MTMSR215A Package meat and smallgoods for retail sale

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

MTMS212B Manually link and tie product superseded by MTMS219A Manually link and tie product

Updated equivalent imported Unit PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas

Updated equivalent imported Unit HLTFA301B Apply first aid to HLTFA301C

Minor typographical correction

2

MTM11v1.1

Wording of packaging rules amended for clarity

1

MTM11v1

Initial release

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

Teamwork

• 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 independence in identifying problems, such as malfunctioning equipment or OH&S issues

Initiative and enterprise

• adapting to new situations, such as changes to products or introduction of new equipment
• using numeracy skills to solve problems, such as modification of temperature settings

Planning and organising

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

Self-management

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

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

Technology

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

Core units 

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

Elective units 

Group A 

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

Group B 

MTMPSR203A

Sharpen knives

MTMS213B

Slice product using simple machinery

MTMPS300A

Assess product in chillers

MTMS214B

Rotate stored meat

MTMP2054C

Inspect hindquarter and remove contamination

MTMS215B

Rotate meat product

MTMP2055C

Inspect forequarter and remove contamination

MTMS216B

Inspect carton meat

MTMP2133C

Store carcase product

MTMS217A

Prepare dry ingredients

MTMP2134C

Store carton product

MTMS218B

Manually link and tie product

MTMP2197C

Clean after operations - boning room

MTMS219A

Measure and calculate routine workplace data

MTMPS203C

Operate scales and semi-automatic labelling machinery

MTMSR201C

Prepare and slice meat cuts

MTMPS205C

Clean chillers

MTMSR202C

Trim meat to specifications

MTMPS206C

Operate a forklift in a specific workplace

MTMSR203C

Package product using automatic packing and labelling equipment

MTMPSR201C

Vacuum pack product

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

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