Qualification details

Release 

TP Version 

Comments 

3

MTM11v3

Added new Elective Unit MTMPSR415A Develop and implement work instructions and SOPs

Minor typographical correction

2

MTM11v2

MTMP411A Inspect game meat updated to MTMP411B Inspect wild game meat

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 interpreting worker issues or management concerns
• speaking clearly and directly with other personnel, such as workers, management and customers
• reading and interpreting workplace documentation, such as work instructions, Standard Operating Procedures, Australian Standards and AQIS directives
• preparing written documentation, such as reports
• using mathematical skills, such as graphing, calculation and prediction
• sharing information with managers and regulatory authorities
• applying negotiation, persuasion and assertiveness skills when addressing food safety issues

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with workers from another country
• applying own food safety knowledge to assist other members of the work team
• using teamwork skills in a range of situations, such as when addressing food safety issues

Problem solving

• developing practical and creative solutions to workplace problems, such as food safety issues
• showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction or implement corrective action
• using numeracy skills, such as calculation, prediction and graphing, to resolve problems
• resolving concerns raised by external groups, such as customers or regulatory authorities

Initiative and enterprise

• adapting to new situations, such as changes to processes or introduction of new equipment
• translating ideas into action, for example contributing to the revision of a work instruction or Standard Operating Procedure
• generating a range of options in response to workplace issues, for example, suggesting a range of alternatives for addressing food safety issues

Planning and organising

• collecting, analysing and organising information, such as HACCP reports and testing results
• using basic business processes for planning and organising, for example, preparation of on-plant audits
• taking initiative and making decisions within workplace role for determining corrective actions
• managing time and priorities, such as meeting report deadlines and completing audit processes

Self-management

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

Learning

• being receptive to learning new ideas and techniques, such as changed legislation or food safety standards
• learning in a range of settings, such as through formal training or informally from other workers
• learning new skills and techniques, for example, Refrigeration Index
• managing own learning to ensure currency, for example, by attending technical workshops or through internet research

Technology

• using technology ,such as workplace machinery, computers and testing equipment
• demonstrating skilled use of workplace technology
• applying OH&S requirements when using technology

Core units

MTMCOR201A

Maintain personal equipment

MTMCOR403A

Participate in OH&S risk control process

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR404A

Facilitate hygiene and sanitation performance

MTMCOR203A

Apply Quality Assurance practices

MTMP3003A

Handle animals humanely while conducting ante-mortem inspection

MTMCOR204A

Follow safe work policies and procedures

MTMP3071C

Perform ante-mortem inspection and make disposition

MTMCOR205A

Communicate in the workplace

MTMP3072C

Perform post-mortem inspection and make disposition

MTMCOR206A

Overview the meat industry

MTMP3073B

Implement food safety program

MTMCOR401C

Manage own work performance

MTMP408A

Inspect transportation container/vehicle

MTMCOR402C

Facilitate Quality Assurance process

MTMPSR203A

Sharpen knives

Elective units

Group A

MTMP3042C

Prepare head for inspection

MTMP3077B

Perform offal Meat Hygiene Assessment

MTMP3046A

Prepare and present viscera for inspection

BSBFLM312C

Contribute to team effectiveness

MTMP3074B

Perform carcase Meat Hygiene Assessment

MSL904001A

Perform standard calibrations

MTMP3075B

Perform process monitoring for Meat Hygiene Assessment

MSL922001A

Record and present data

MTMP3076B

Perform boning room Meat Hygiene Assessment

MSL954001A

Obtain representative samples in accordance with sampling plan

Group B

MTMP401B

Utilise refrigeration index

MTMPS415A

Conduct an internal audit of a documented program

MTMP402B

Implement a Meat Hygiene Assessment program

MTMPS418A

Oversee export requirements

MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

MTMPSR405C

Build productive and effective workplace relationships

MTMP409A

Maintain abattoir design and construction standards

MTMPSR413A

Participate in ongoing development and implementation of a HACCP and Quality Assurance system

MTMP410A

Oversee humane handling of animals

MTMPSR414A

Establish sampling program

MTMP411B

Inspect wild game meat

MTMPSR415A

Develop and implement work instructions and SOPs

MTMP412A

Inspect poultry

FDFAU4001A

Assess compliance with food safety programs

MTMP413A

Inspect ratites

FDFAU4003A

Conduct food safety audits

MTMPS411C

Monitor meat preservation process

FDFAU4002A

Communicate and negotiate to conduct food safety audits

MTMPS412C

Monitor and overview the production of processed meats and smallgoods

PSPREG412A

Gather and manage evidence

MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

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

MTMP3071C Perform ante-mortem inspection and make disposition

MTMP3003A Handle animals humanely while conducting ante-mortem inspection

MTMP3072C Perform post-mortem inspection and make disposition

MTMPSR203A Sharpen knives

MTMP3042C Prepare head for inspection

MTMPSR203A Sharpen knives

MTMP3046B Prepare and present viscera for inspection

MTMPSR203A Sharpen knives

MTMP3074B Perform carcase Meat Hygiene Assessment

MTMPSR203A Sharpen knives

MTMPS4148B Monitor and overview the production of Uncooked Comminuted Fermented Meat (UFCM)

MTMCOR202A Apply hygiene and sanitation practices

MTMCOR403A Participate in OH&S risk control process