Modification History
December 2011: Update of imported units from TAE10 Training and Education Training Package.
Description
This qualification covers work activities undertaken by workers at supervisory or post-trade level in the meat industry. It is designed to enable candidates to select a mix of technical and leadership units to suit their job roles and career requirements. This qualification is also designed to enable candidates to gain cross-sectoral experience in the meat industry.
Job roles
Job role titles covered by this qualification may include:
- meat retailing supervisor
- smallgoods production supervisor
- meat processing production supervisor
- responsible UCFM officer
- meat processing assessor
- lairage supervisor
- rendering supervisor.
Pathways Information
Pathways into the qualification
Pathways into the qualification may be:
- by direct entry with industry experience but without formal qualifications
- after completion of a trade qualification
- through Recognition of Prior Learning.
This qualification is suited to Australian Apprenticeship pathways.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
- any other Meat Processing qualification at level IV, with credit for applicable units successfully completed
- approved Skill Sets to gain expertise in specific skilled job roles
- MTM50111 Diploma of Meat Processing
- MTM50211 Diploma of Meat Processing (Meat Retailing)
- TAE40110 Certificate IV in Training and Assessment.
Licensing/Regulatory Information
Licensing , legislative , regulatory or certification considerations
People working as industry assessors must address Australian Quality Training Framework (AQTF) requirements.
Entry Requirements
Not Applicable
Employability Skills Summary
EMPLOYABILITY SKILLS QUALIFICATION SUMMARY |
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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. |
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Employability Skill |
Industry /enterprise requirements for this qualification include : |
Communication |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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Packaging Rules
Packaging Rules
Complete eighteen units of competency in total.
- complete all ten core units of competency
- complete eight elective units of competency. At least one elective unit must be selected from Group A and one from at least one other Group.
Up to three of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Selected units must be relevant to the identified meat processing job and must not duplicate units already contained within the qualification.
Qualification structure
Core units |
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MTMCOR201A |
Maintain personal equipment |
MTMCOR204A |
Follow safe work policies and procedures |
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MTMCOR202A |
Apply hygiene and sanitation practices |
MTMCOR205A |
Communicate in the workplace |
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MTMCOR203A |
Apply Quality Assurance practices |
MTMCOR206A |
Overview the meat industry |
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MTMCOR401C |
Manage own work performance |
MTMCOR403A |
Participate in OH&S risk control process |
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MTMCOR402C |
Facilitate Quality Assurance process |
MTMCOR404A |
Facilitate hygiene and sanitation performance |
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Elective units |
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Group A: Technical units |
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MTMP401B |
Utilise refrigeration index |
MTMPS411C |
Monitor meat preservation process |
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MTMP402B |
Implement a Meat Hygiene Assessment program |
MTMPS412C |
Monitor and overview the production of processed meats and smallgoods |
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MTMP403B |
Oversee plant compliance with the Australian Standards for meat processing |
MTMPS414B |
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) |
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MTMP404B |
Apply meat science |
MTMPS416A |
Conduct statistical analysis of process |
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MTMP405B |
Conduct and validate pH/temperature declines to Meat Standards Australia standards |
MTMPS418A |
Oversee export requirements |
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MTMP409A |
Maintain abattoir design and construction standards |
MTMPSR408A |
Specify beef product using AUS-MEAT language |
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MTMP410A |
Oversee humane handling of animals |
MTMPSR409A |
Specify sheep product using AUS-MEAT language |
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MTMP411A |
Inspect game meat |
MTMPSR410A |
Specify pork product using AUS-MEAT language |
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MTMP412A |
Inspect poultry |
MTMPSR413A |
Participate in ongoing development and implementation of a HACCP and Quality Assurance system |
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MTMP413A |
Inspect ratites |
MTMPSR414A |
Establish sampling program |
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Group B: Management units |
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MTMP406A |
Develop and implement Quality Assurance program for a rendering plant |
BSBINM401A |
Implement workplace information system |
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MTMPSR401C |
Coordinate contracts |
BSBMGT402A |
Implement operational plan |
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MTMPSR402C |
Prepare and evaluate resource proposals |
BSBMGT403A |
Implement continuous improvement |
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MTMPSR403C |
Facilitate achievement of enterprise environmental policies and goals |
BSBMKG414B |
Undertake marketing activities |
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MTMPSR406C |
Manage and maintain a food safety plan |
BSBRKG404A |
Monitor and maintain records in an online environment |
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MTMPSR407A |
Assess and evaluate meat industry requirements and processes |
PSPREG412A |
Gather and manage evidence |
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MTMPSR412A |
Participate in product recall |
SIRXFIN004A |
Manage financial resources |
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MTMPS417A |
Manage/oversee an external audit of the establishment's quality system |
SIRXINV004A |
Buy merchandise |
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BSBCUS402A |
Address customer needs |
SIRXINV005A |
Control inventory |
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BSBHRM402A |
Recruit, select and induct staff |
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Group C: Leadership units |
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MTMP407B |
Supervise new recruits |
BSBINN301A |
Promote innovation in a team environment |
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MTMPSR404C |
Foster a learning culture in a meat enterprise |
BSBLED401A |
Develop teams and individuals |
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MTMPSR405C |
Build productive and effective workplace relationships |
BSBWOR402A |
Promote team effectiveness |
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MTMPSR411A |
Lead communication in the workplace |
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Group D: Auditing units |
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MTMPS415A |
Conduct an internal audit of a documented program |
FDFAU4003A |
Conduct food safety audits |
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FDFAU4001A |
Assess compliance with food safety programs |
FDFAU4004A |
Identify, evaluate and control food safety hazards |
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FDFAU4002A |
Communicate and negotiate to conduct food safety audits |
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Group E: Training units |
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TAEASS401B |
Plan assessment activities and processes |
TAEASS402B |
Assess competence |
Units with prerequisite units
Units with prerequisite units
The following units from this qualification contain prerequisite units.
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 (UCFM) |
MTMCOR202A Apply hygiene and sanitation practices MTMCOR403A Participate in OH&S risk control process |