Qualification details

Release 

TP Version 

Comments 

3

MTM11v4

MTMCOR203A Apply Quality Assurance practices updated to correct unit MTMCOR203B Comply with Quality Assurance and HACCP requirements in Entry Requirements

2

MTM11v3

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

Minor typographical correction

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 interpreting worker issues or management concerns
• speaking clearly and directly with other personnel, such as workers or 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 in areas such as graphing, calculation and prediction
• sharing information with managers and regulatory authorities
• applying negotiation, persuasion and assertiveness skills when addressing Quality Assurance issues

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with workers from another country
• applying own Quality Assurance knowledge to assist other members of the work team
• using teamwork skills in a range of situations, such as when addressing food safety issues
• identifying and utilising the strengths of other team members, such as specialised technical knowledge
• providing coaching and mentoring support to new workers

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 prediction, calculation and graphing, to resolve problems
• resolving concerns raised by external groups, such as customers or regulatory authorities
• translating ideas into action by demonstrating suggestions
• initiating and developing innovative solutions, for example, alternative storage arrangements

Initiative and enterprise

• adapting to new situations, such as changes to products 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 a corrective action

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
• participating in continuous improvement and planning processes
• determining or applying required resources, for example, establishing an audit schedule
• managing time and priorities such as meeting report deadlines and completing audit processes
• adapting resource allocations to cope with contingences, for example, staff shortages

Self-management

• monitoring and evaluating own performance to ensure meat safety requirements are met
• 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
• contributing to the learning of others through support of professional development or informal processes
• applying a range of learning approaches appropriate to individual and situational requirements

Technology

• using technology, such as workplace machinery, computers and testing equipment
• demonstrating skilled use of workplace technology
• applying OH&S requirements when using technology
• applying technology as a management tool, for example, running production reports

Core units 

MTMCOR401C

Manage own work performance

MTMCOR404A

Facilitate hygiene and sanitation performance

MTMCOR402C

Facilitate Quality Assurance process

MTMPS415A

Conduct an internal audit of a documented program

MTMCOR403A

Participate in OH&S risk control process

MTMPSR413A

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

Elective units 

MTMP401B

Utilise refrigeration index

MTMPSR408A

Specify beef product using AUS-MEAT language

MTMP402B

Implement a Meat Hygiene Assessment program

MTMPSR409A

Specify sheep product using AUS-MEAT language

MTMP403B

Oversee plant compliance with the Australian Standards for meat processing

MTMPSR410A

Specify pork product using AUS-MEAT language

MTMP404B

Apply meat science

MTMPSR412A

Participate in product recall

MTMP405B

Conduct and validate pH/temperature declines to Meat Standards Australia standards

MTMPSR415A

Develop and implement work instructions and SOPs

MTMP406A

Develop and implement Quality Assurance program for a rendering plant

FDFAU4001A

Assess compliance with food safety programs

MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat

FDFAU4002A

Communicate and negotiate to conduct food safety audits

MTMPS416A

Conduct statistical analysis of process

FDFAU4003A

Conduct food safety audits

MTMPS417A

Manage/oversee an external audit of the establishment's quality system

FDFAU4004A

Identify, evaluate and control food safety hazards

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

MTMPS414B Monitor and overview the production of Uncooked Comminuted Fermented Meat

MTMCOR202A Apply hygiene and sanitation practices

MTMCOR403A Participate in OH&S risk control process