Qualification details

Release 

TP Version 

Comments 

3

MTM11v3.1

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

2

MTM11v3

Added Elective Unit MSAPMSUP172A Identify and minimise environmental hazards

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.

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
• reading and interpreting workplace documentation, such as work instructions, Standard Operating Procedures and Material Safety Data Sheets (MSDS)
• using mathematical skills, such as time, weights and temperature
• sharing information with other workers, especially during changeover processes

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
• using teamwork skills in a range of situations, such as assisting others to meet production schedules

Problem solving

• solving problems, for example, reporting malfunctioning equipment, to ensure that the problem is appropriately addressed
• showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction

Initiative and enterprise

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

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

• learning in a range of settings, such as through formal training or informally from other workers
• learning new skills and techniques to adjust to production or equipment changes

Technology

• using technology, such as workplace machinery
• demonstrating skilled use of workplace technology, for example, a tallow press
• applying OH&S requirements when using technology

Core units 

MTMCOR201A

Maintain personal equipment

2

MTMCOR204A

Follow safe work policies and procedures

4

MTMCOR202A

Apply hygiene and sanitation practices

4

MTMCOR205A

Communicate in the workplace

4

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

4

MTMCOR206A

Overview the meat industry

2

Elective units 

MTMP3081C

Operate batch cooker

8

MTMP3087C

Operate blood processing plant

6

MTMP3082C

Operate continuous cooker

7

MTMP3088C

Produce rendered products hygienically

6

MTMP3083C

Operate press

5

MTMP3089C

Render edible products

2

MTMP3084C

Operate wet rendering process

10

MTMP3090B

Implement a Quality Assurance program for rendering plant

4

MTMP3085C

Monitor boiler operations

4

MSAPMSUP172A

Identify and minimise environmental hazards

2

MTMP3086C

Operate tallow processing plant

6