Qualification details

MTM20411 - Certificate II in Meat Processing (Food Services) (Release 3)


ReleaseStatusRelease date
3 (this release)Current 20/Apr/2013
(View details for release 2) Replaced21/Dec/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Is superseded by and equivalent to AMP20116 - Certificate II in Meat Processing (Food Services)Equivalent to MTM20411 Certificate II in Meat Processing (Food Services) 03/Aug/2016
Supersedes MTM20407 - Certificate II in Meat Processing (Food Services) 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 521 Certificate II 
Taxonomy - Industry Sector N/A Meat Retailing 
Taxonomy - Occupation N/A Supermarket Meat Worker 

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 521 Certificate II 21/Jul/2011 
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Modification History


TP Version 




Updated Pathways Information with correct qualification codes



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



Initial release


This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.

The MTM20411 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification may be suitable for inclusion as a VET in Schools program, but careful attention must be given to ensuring appropriate work placement opportunities are available for the selected units.

Job roles 

Job role titles covered by this qualification may include:

  • meat wholesale preparation worker
  • meat department customer service worker
  • meat wholesale packer/wrapper
  • meat wholesale packer/slicer
  • butcher shop customer service worker
  • delicatessen assistant
  • value-adding worker in a boning room
  • workers in single species retail outlets
  • workers undertaking shelf-ready preparation of meat products
  • 'meals ready-to-eat' preparers
  • portion control slicer and packer.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • by direct entry without prior industry 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:

  • any other Certificate II in Meat Processing qualification, with credit for applicable units successfully completed
  • approved Skill Sets to gain expertise in specific skilled job roles
  • MTM30111 Certificate III in Meat Processing (Boning Room)
  • MTM30211 Certificate III in Meat Processing (Food Services)
  • MTM30511 Certificate III in Meat Processing (Slaughtering)
  • MTM30611 Certificate III in Meat Processing (General)
  • MTM30813 Certificate III in Meat Processing (Retail Butcher)
  • MTM30911 Certificate III in Meat Processing (Smallgoods - General)
  • MTM31011 Certificate III in Meat Processing (Smallgoods - Manufacture)

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.

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 :


  • listening and carrying out instructions
  • speaking clearly and directly with other personnel and customers


  • working effectively as an individual as well as in a work team
  • working effectively with workers or customers from another country
  • applying own knowledge to assist other members of the work team

Problem solving

  • solving problems, either individually or in teams, such as packaging faults or reporting equipment malfunction

Initiative and enterprise

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

Planning and organising

  • using basic business processes, for example, work instructions, when preparing to undertake a task
  • managing time and priorities, such as work times and meeting 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, such as knives

Packaging Rules

Packaging Rules 

Complete fourteen units of competency in total.

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

The eight elective units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.

Units selected from the Abattoirs sector must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).

Up to two units can be selected from another Training Package or accredited course. Units selected must be relevant to the identified job role and must not replicate units already selected.

Qualification structure 

Core units 


Maintain personal equipment


Follow safe work policies and procedures


Apply hygiene and sanitation practices


Communicate in the workplace


Comply with Quality Assurance and HACCP requirements


Overview the meat industry

Elective units 

Meat Processing (Abattoirs) packaged at AQF 2


Meat Processing (Meat Retailing) packaged at AQF 1 and AQF 2


Meat Processing (Smallgoods) packaged at AQF 1 and AQF 2


Food Processing packaged at AQF 1 and AQF 2

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- Module details

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