MTM07 Australian Meat Industry Training Package VOLUME I of VII Policy, Including Qualifications Framework and Assessment Guidelines

MTM07 Australian Meat Industry Training Package VOLUME I OF VII Policy, including Qualifications Framework and Assessment Guidelines

This volume must be read in conjunction with information contained within the sector specific companion volumes, which are: • MTM07 Volume II: Certificate II in Meat Processing (Abattoirs) • MTM07 Volume III: Certificate III – Meat Processing, Abattoirs sector • MTM07 Volume IV: Certificate IV, Diploma and Advanced Diploma – Meat Processing, all sectors • MTM07 Volume V: Certificates I to III – Meat Processing, Smallgoods sector • MTM07 Volume VI: Certificates I to III – Meat Processing, Meat Retailing and Food Services sectors • MTM07 Volume VII: Imported Units of Competency

The material contained within this volume is part of the endorsed component of MTM07 Australian Meat Industry Training Package, endorsed by the National Quality Council on 10 April 2007 and agreed to by the Ministers. This Training Package is to be reviewed by March 2010.

MTM07 Australian Meat Industry Training Package © Commonwealth of Australia 2007 This work has been produced with the assistance of funding provided by the Commonwealth Government through the Department of Education Science and Training (DEST). An individual may make a photocopy of all or part of the work for their personal use. A Registered Training Organisation may make photocopies of all or part of the work for the teaching purposes of that organisation, including for supply to its students provided that any consideration does not exceed the marginal cost of preparation, reproduction, assembly and delivery. Except as permitted under the Copyright Act 1968, all other rights are reserved. Requests for permission may be directed to: Branch Manager, Technology and Information Services Branch, Industry Skills Development Group, Department of Education, Science and Training, GPO Box 9880 Canberra City, ACT, 2601 Website: www.dest.gov.au This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of DEST or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, DEST and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. DEST and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. This Training Package should not be regarded as professional advice and it should not be relied upon in any important matter without obtaining appropriate advice relevant to your circumstances. Published by: [Name of publisher] [Contact details of publisher] First published: Stock Code Number: [Inserted by ATP, if published by ATP] ISBN: [inserted by publisher] Printed by: [Name of printer – inserted by printer] AEShareNet Code: [inserted by ATP] Print Version No: 2.1 Release Date: 1 September 2008 The Agri-Food Industry Skills Council and MINTRAC wish to acknowledge the financial and advisory support provided by the following organisations during the development of this Training Package: Australian Meat Processor Corporation (AMPC) Meat and Livestock Australia (MLA) Australian Meat Industry Council (AMIC)

MTM07 – Volume I

Table of contents

Volume I Policy, including Qualifications Framework and Assessment Guidelines

Preliminary Information ...... 1 Important note to users ...... 3 AQF Qualifications in MTM07 Australian Meat Industry Training Package ...... 6 Units of Competency in MTM07 Australian Meat Industry Training Package and their Pre- requisite Requirements ...... 7 Mapping of MTM07 Australian Meat Industry Training Package Units of Competency to MTM00 Australian Meat Industry Training Package Units of Competency ...... 18 Mapping of MTM07 Australian Meat Industry Training Package Qualifications to MTM00 Australian Meat Industry Training Package Qualifications...... 29 Imported Qualifications and Units of Competency ...... 30

Overview of Training Packages ...... 31 What is a Training Package? ...... 33 Training Package Components...... 34

The MTM07 Australian Meat Industry Training Package...... 39 Introduction ...... 41 Summary of changes from MTM00 ...... 41 Profile of the Australian Meat Industry...... 43 Trends in the industry...... 45 Work in the industry...... 45 Impacts on Training Package development...... 46 Validation ...... 46

Qualifications Framework...... 47 The Australian Qualifications Framework ...... 49

MTM07 qualifications ...... 61 AQF Qualifications in MTM07 Australian Meat Industry Training Package ...... 63 MTM10107 Certificate I in Meat Processing (Smallgoods)...... 65 MTM10207 Certificate I in Meat Processing (Meat Retailing)...... 66 MTM20107 Certificate II in Meat Processing (Abattoirs) ...... 67 MTM20207 Certificate II in Meat Processing (Smallgoods) ...... 70 MTM20307 Certificate II in Meat Processing (Meat Retailing) ...... 71 MTM20407 Certificate II in Meat Processing (Food Services) ...... 72 MTM30107 Certificate III in Meat Processing (Boning Room) ...... 73 MTM30207 Certificate III in Meat Processing (Food Services) ...... 74

MTM30307 Certificate III in Meat Processing (Meat Safety)...... 75 MTM30407 Certificate III Meat Processing (Rendering)...... 76 MTM30507 Certificate III in Meat Processing (Slaughtering)...... 77 MTM30607 Certificate III in Meat Processing (General) ...... 78 MTM30807 Certificate III in Meat Processing (Meat Retailing) ...... 79 MTM30907 Certificate III in Meat Processing (Smallgoods – General)...... 80 MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture)...... 81 MTM40107 Certificate IV in Meat Processing (Leadership) ...... 82 MTM40207 Certificate IV in Meat Processing (Meat Safety) ...... 83 MTM40307 Certificate IV in Meat Processing (Quality Assurance) ...... 84 MTM40407 Certificate IV in Meat Processing (General) ...... 85 MTM50107 Diploma of Meat Processing ...... 86 MTM50207 Diploma of Meat Processing (Meat Retailing)...... 87 MTM60107 Advanced Diploma of Meat Processing ...... 88 Animal Welfare Officer Skills Set...... 88 Requirements for certification ...... 90 Qualifications available through a New Apprenticeship pathway ...... 94

Assessment guidelines...... 95 Introduction ...... 97 Further Sources of Information...... 105 Components of Units of Competency...... 109

Page ii © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Volume II Certificate II Meat Processing (Abattoirs)

Introduction ...... 1 Summary of qualifications for the Abattoirs sector...... 1 Overview of all meat processing qualifications...... 2

Section 1: Meat Processing standards structure for the Abattoirs sector ...... 3 MTM20107 Certificate II in Meat Processing (Abattoirs) ...... 5 MTM30107 Certificate III in Meat Processing (Boning Room) ...... 8 MTM30307 Certificate III in Meat Processing (Meat Safety) ...... 9 MTM30407 Certificate III Meat Processing (Rendering) ...... 10 MTM30507 Certificate III in Meat Processing (Slaughtering) ...... 11 MTM30607 Certificate III in Meat Processing (General) ...... 12 MTM40107 Certificate IV in Meat Processing (Leadership)...... 13 MTM40207 Certificate IV in Meat Processing (Meat Safety) ...... 14 MTM40307 Certificate IV in Meat Processing (Quality Assurance) ...... 15 MTM40407 Certificate IV in Meat Processing (General)...... 16 MTM50107 Diploma of Meat Processing...... 17 MTM60107 Advanced Diploma of Meat Processing...... 18

Section 2: MTM20107 Minimum requirements for Certificate II in Meat Processing (Abattoirs)...... 19 Requirements for certification...... 21

Section 3: Employability Skills...... 23 Background to Employability Skills...... 25 Employability Skills Summary for MTM20107 Certificate II in Meat Processing (Abattoirs)...... 26

Section 4: Contextualisation of imported units...... 27 Contextualisation statement...... 29 General description of the Australian Meat Industry...... 29 Range Statement...... 30 Evidence Guide ...... 32 List of imported units in MTM20107 Certificate II in Meat Processing (Abattoirs)...... 33

Section 5: Units of Competency contained within MTM20107 Certificate II in Meat Processing (Abattoirs)...... 35 MTM20107 Certificate II in Meat Processing (Abattoirs) – compulsory core units...... 37 MTM20107 Certificate II in Meat Processing (Abattoirs) – technical units ...... 37 MTMMP1C Maintain personal equipment...... 43 MTMMP2C Apply hygiene and sanitation practices ...... 48 MTMMP3C Apply Quality Assurance practices...... 53 MTMMP4C Follow safe work policies and procedures...... 58

MTMMP5C Communicate in the workplace...... 64 MTMMP6C Overview the meat industry ...... 70 MTMMP11C Sharpen knives...... 76 MTMP2002B Prepare animals for slaughter ...... 80 MTMP2004A Feed race ...... 85 MTMP2005A Restrain animal...... 89 MTMP2006A Apply animal welfare and handling requirements...... 93 MTMP2007A Perform emergency kill...... 98 MTMP2009A Unload livestock...... 102 MTMP2011B Identify animals using electronic systems ...... 107 MTMP2012B Shackle animal ...... 111 MTMP2013B Operate electrical stimulator...... 115 MTMP2014B Remove head ...... 120 MTMP2015B Cut hocks...... 124 MTMP2016B Mark brisket ...... 128 MTMP2018B Complete changeover operation ...... 131 MTMP2020B Trim pig pre-evisceration ...... 135 MTMP2021B Number carcase and head...... 138 MTMP2022B Punch pelts ...... 142 MTMP2023B Remove brisket wool...... 145 MTMP2024B Prepare hide/pelt for removal ...... 149 MTMP2025A Bag tail ...... 153 MTMP2026A Remove and record tag...... 156 MTMP2027A Seal/drain urinary tract...... 160 MTMP2028A Singe carcase...... 163 MTMP2029A Shave carcase ...... 167 MTMP2030A Flush carcase ...... 171 MTMP2031B Operate scalding/de-hairing equipment...... 174 MTMP2032B Operate whizzard knife...... 178 MTMP2033B Operate rise and fall platform...... 181 MTMP2034B Operate vacuum blood collection process ...... 184 MTMP2035B Operate nose roller ...... 188 MTMP2036B Operate pneumatic cutter...... 192 MTMP2037B Operate circular saw...... 196 MTMP2038B Prepare carcase and equipment for hide/pelt puller...... 200 MTMP2039B Operate tenderiser...... 204 MTMP2040B Operate mincer ...... 207 MTMP2042B Operate new technology or process...... 211 MTMP2043B Operate sterivac equipment ...... 215 MTMP2044A De-rind meat cuts ...... 219 MTMP2045A De-nude meat cuts...... 223 MTMP2046A Operate rib puller ...... 227 MTMP2047A Operate frenching machine ...... 231

Page iv © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTMP2048A Operate cubing machine...... 235 MTMP2049A Cure and corn product in a meat processing plant ...... 239 MTMP2050A Operate head splitter ...... 243 MTMP2051B Trim neck ...... 247 MTMP2052B Trim forequarter to specification...... 251 MTMP2053B Trim hindquarter to specification...... 255 MTMP2054B Inspect hindquarter and remove contamination...... 258 MTMP2055B Inspect forequarter and remove contamination ...... 262 MTMP2057A Remove spinal cord...... 266 MTMP2058A Operate jaw breaker ...... 269 MTMP2061B Grade carcase ...... 272 MTMP2062B Weigh carcase ...... 277 MTMP2063B Operate semi-automatic tagging machine ...... 281 MTMP2064B Measure fat...... 285 MTMP2065B Label and stamp carcase...... 289 MTMP2066B Wash carcase...... 293 MTMP2067A Operate a decontamination unit ...... 296 MTMP2068A Remove tenderloin ...... 300 MTMP2071B Inspect meat for defects...... 304 MTMP2072B Assemble and prepare cartons...... 308 MTMP2074B Identify cuts and specifications ...... 312 MTMP2075B Pack meat products...... 316 MTMP2081B Operate carton sealing machine ...... 320 MTMP2082B Operate carton scales...... 324 MTMP2083B Operate strapping machine...... 328 MTMP2084B Operate carton forming machine...... 332 MTMP2085B Operate automatic CL determination machine...... 336 MTMP2086A Operate bag forming equipment...... 340 MTMP2091B Assess dentition...... 344 MTMP2092B Drop tongue...... 347 MTMP2093B Wash head ...... 351 MTMP2094B Bone head...... 355 MTMP2095B Remove cheek meat ...... 359 MTMP2096B Bar head and remove cheek meat...... 362 MTMP2102B Process thick skirts...... 366 MTMP2115B Process thin skirts...... 370 MTMP2116A Process offal...... 374 MTMP2117A Process runners ...... 378 MTMP2118A Overview offal processing ...... 382 MTMP2121B Prepare and trim honeycomb...... 386 MTMP2122B Recover mountain chain...... 390 MTMP2123B Further process tripe...... 393 MTMP2124B Trim processed tripe...... 397

MTMP2125B Process small stock tripe...... 401 MTMP2126B Process bibles ...... 405 MTMP2127A Process maws ...... 409 MTMP2131B Prepare and despatch meat product orders ...... 413 MTMP2132B Loadout meat product...... 417 MTMP2133B Store carcase product...... 422 MTMP2134B Store carton product ...... 426 MTMP2135B Locate storage areas and product...... 430 MTMP2136B Complete re-pack operation...... 434 MTMP2137A Bag carcase...... 438 MTMP2141B Overview offal processing on the slaughter floor...... 442 MTMP2142B Present offal for inspection...... 446 MTMP2143B Separate offal...... 450 MTMP2144B Trim offal fat ...... 454 MTMP2145B Separate and tie runners...... 458 MTMP2147B Recover thin skirts...... 461 MTMP2148A Remove thick skirts...... 464 MTMP2149A Remove flares...... 468 MTMP2150A Recover offal...... 471 MTMP2151B Overview hide/pelt/skin processing...... 475 MTMP2152B Trim hide or skin ...... 479 MTMP2153B Salt hide or skin...... 483 MTMP2154B Grade hide or skin ...... 487 MTMP2155B Despatch hide or skin ...... 491 MTMP2156A Treat hides chemically ...... 495 MTMP2157A Chill/ice hides...... 499 MTMP2158A Crop pelts ...... 503 MTMP2161B Overview fellmongering operations ...... 507 MTMP2162B Chemically treat skins for fellmongering process ...... 511 MTMP2163B Prepare chemicals for fellmongering process...... 515 MTMP2164B Operate wool drier and press...... 519 MTMP2165B Perform sweating operation on fellmongered skins...... 523 MTMP2166B Perform skin fleshing operation ...... 527 MTMP2167B Skirt and weigh fellmongered wool...... 531 MTMP2168A Operate wool puller...... 535 MTMP2171B Dispose of condemned carcase...... 539 MTMP2172B Skin condemned carcase...... 543 MTMP2173B Eviscerate condemned carcase ...... 546 MTMP2175B Process paunch ...... 549 MTMP2176B Process slink by-products ...... 553 MTMP2177B Process pet meat ...... 557 MTMP2178A Skin slinks ...... 561 MTMP2179A Process blood ...... 565

Page vi © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTMP2181B Overview rendering process...... 569 MTMP2182B Operate hogger ...... 573 MTMP2183B Operate blow line ...... 578 MTMP2184B Operate meat meal mill ...... 582 MTMP2185B Operate waste recovery systems...... 586 MTMP2186B Pack and despatch rendered products...... 590 MTMP2187B Break down and bone carcase for pet meat or rendering...... 594 MTMP2188B Operate air filtration system...... 598 MTMP2192A Clean carcase hanging equipment...... 602 MTMP2193A Clean amenities and grounds ...... 607 MTMP2196B Overview cleaning program ...... 611 MTMP2197B Clean after operations – boning room ...... 616 MTMP2198B Clean after operations – slaughter floor ...... 620 MTMP2201B Transport food...... 624 MTMPR201B Prepare and operate bandsaw...... 629 MTMPS201B Clean work area during operations...... 633 MTMPS203B Operate scales and semi-automatic labelling machinery...... 638 MTMPS204B Maintain production records ...... 643 MTMPS205B Clean chillers ...... 648 MTMPS206B Operate forklift in a specific workplace...... 652 MTMPSR201B Vacuum pack product...... 657 MTMPSR202A Apply environmentally sustainable work practices...... 662 MTMS206B Package product using gas flushing process...... 667 MTMS208B Operate metal detection unit...... 672

Volume III Certificate III Meat Processing – Abattoirs Sectors

Introduction...... 1 Summary of qualifications for the Abattoirs sector ...... 1 Overview of all meat processing qualifications...... 2

Section 1: Meat Processing standards structure for the Abattoirs sector...... 3 MTM20107 Certificate II in Meat Processing (Abattoirs)...... 5 MTM30107 Certificate III in Meat Processing (Boning Room)...... 8 MTM30307 Certificate III in Meat Processing (Meat Safety)...... 9 MTM30407 Certificate III Meat Processing (Rendering)...... 10 MTM30507 Certificate III in Meat Processing (Slaughtering)...... 11 MTM30607 Certificate III in Meat Processing (General) ...... 12 MTM40107 Certificate IV in Meat Processing (Leadership) ...... 13 MTM40207 Certificate IV in Meat Processing (Meat Safety) ...... 14 MTM40307 Certificate IV in Meat Processing (Quality Assurance) ...... 15 MTM40407 Certificate IV in Meat Processing (General) ...... 16 MTM50107 Diploma of Meat Processing ...... 17 MTM60107 Advanced Diploma of Meat Processing ...... 18

Section 2: Minimum requirements for Certificate III qualifications in Meat Processing, Abattoirs sector ...... 19 Requirements for certification ...... 21

Section 3: Employability Skills...... 23 Background to Employability Skills...... 25 Employability Skills Summary for MTM30107 Certificate III in Meat Processing (Boning Room) ...... 26 Employability Skills Summary for MTM30307 Certificate III in Meat Processing (Meat Safety) ...... 27 Employability Skills Summary for MTM30407 Certificate III in Meat Processing (Rendering)...... 28 Employability Skills Summary for MTM30507 Certificate III in Meat Processing (Slaughtering) ...... 29 Employability Skills Summary for MTM30607 Certificate III in Meat Processing (General)...... 30

Section 4: Contextualisation of imported units ...... 31 Contextualisation statement...... 33 General description of the Australian Meat Industry...... 33 Range Statement ...... 35 Evidence Guide...... 37 List of imported units in Certificate III, Meat Processing – Abattoirs sector ...... 38

Page viii © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Section 5: Units of Competency contained within Certificate III qualifications in Meat Processing, Abattoirs sector...... 39 Certificate III qualification in Meat Processing, Abattoirs sector – compulsory core units ...... 41 Certificate III qualifications in Meat Processing, Abattoirs sector – technical units...... 41 MTMMP1C Maintain personal equipment...... 45 MTMMP2C Apply hygiene and sanitation practices ...... 50 MTMMP3C Apply Quality Assurance practices...... 55 MTMMP4C Follow safe work policies and procedures...... 60 MTMMP5C Communicate in the workplace ...... 66 MTMMP6C Overview the meat industry...... 72 MTMMP11C Sharpen knives...... 78 MTMMP38C Split carcase...... 82 MTMMP48C Handle animals humanely while conducting ante-mortem inspection...... 86 MTMMP67C Assess product in chillers ...... 91 MTMMP68C Bone neck ...... 96 MTMMP80C Inspect transportation container/vehicle ...... 99 MTMP2017B Skin head...... 103 MTMP3001B Knock and stun animal...... 107 MTMP3002B Stick and bleed animal ...... 112 MTMP3006B Rod weasand ...... 116 MTMP3007B Seal weasand ...... 120 MTMP3008B Ring bung...... 124 MTMP3009B Seal bung...... 128 MTMP3011B Overview legging operation ...... 132 MTMP3012B Make first leg opening cuts ...... 136 MTMP3013B Make second leg opening cuts...... 140 MTMP3014B Perform legging on small stock...... 144 MTMP3016A Perform ‘Y’ cut ...... 148 MTMP3021B Explain opening cuts ...... 152 MTMP3022B Perform flanking cuts...... 156 MTMP3023B Perform brisket cuts ...... 160 MTMP3024B Perform rumping cuts...... 164 MTMP3025B Perform rosette cuts...... 168 MTMP3026B Perform midline cuts ...... 172 MTMP3031B Scald and de-hair carcase ...... 176 MTMP3032B Operate pelt puller...... 180 MTMP3033B Operate hide puller...... 184 MTMP3034B Remove pelt manually...... 188 MTMP3036B Bed dress carcase ...... 192 MTMP3037B Eviscerate animal carcase...... 196 MTMP3038B Operate brisket cutter/saw...... 200 MTMP3039B Eviscerate game shot carcase ...... 204 MTMP3041B Backdown pig carcase...... 208

MTMP3042B Prepare head for inspection ...... 211 MTMP3043A Operate air knife...... 215 MTMP3044A Drop sock and pull shoulder pelt...... 219 MTMP3045A Undertake retain rail...... 222 MTMP3052B Bone small stock carcase – leg...... 226 MTMP3054B Slice and trim leg – small stock...... 231 MTMP3055B Bone large stock carcase – forequarter...... 235 MTMP3056B Bone large stock carcase – hindquarter ...... 240 MTMP3057B Slice and trim large stock forequarter...... 245 MTMP3058B Slice and trim large stock hindquarter...... 249 MTMP3059B Break carcase using a bandsaw...... 253 MTMP3060B Operate leg boning machine...... 257 MTMP3061B Operate trunk boning machine ...... 261 MTMP3062A Bone small stock carcase – shoulder...... 265 MTMP3063A Bone small stock carcase – middle...... 270 MTMP3064A Slice small stock carcase – shoulder ...... 275 MTMP3065A Slice small stock carcase – middle ...... 279 MTMP3071B Perform ante-mortem inspection and make disposition...... 288 MTMP3072B Perform post-mortem inspection and make disposition...... 293 MTMP3073A Implement food safety program ...... 300 MTMP3074A Perform carcase Meat Hygiene Assessment...... 307 MTMP3075A Perform process monitoring for Meat Hygiene Assessment ...... 311 MTMP3076A Perform boning room Meat Hygiene Assessment...... 315 MTMP3077A Perform offal Meat Hygiene Assessment...... 320 MTMP3081B Operate batch cooker...... 324 MTMP3082B Operate continuous cooker ...... 328 MTMP3083B Operate press ...... 332 MTMP3084B Operate wet rendering process ...... 336 MTMP3085B Monitor boiler operation...... 340 MTMP3086B Operate tallow processing plant ...... 344 MTMP3087B Operate blood processing plant ...... 348 MTMP3088B Produce rendered products hygienically...... 352 MTMP3089B Render edible products...... 356 MTMP3090A Implement a Quality Assurance program for rendering plant ...... 360 MTMP3095A Grade beef carcases using Meat Standards Australia standards...... 364 MTMP3099A Use standard product descriptions – sheep/goats ...... 374 MTMP3100A Use standard product descriptions – beef...... 379 MTMP3101A Use standard product descriptions – pork...... 384 MTMP3102A Provide coaching...... 389 MTMP3103A Provide mentoring...... 395 MTMP3104A Use standard product descriptions – kangaroos ...... 401

Page x © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Volume IV Certificate IV, Diploma and Advanced Diploma of Meat Processing – all sectors

Introduction ...... 1 Summary of qualifications for all sectors of the Meat Industry ...... 1 Overview of all meat processing qualifications...... 2

Section 1: Meat Processing standards structure – Certificate IV, Diploma and Advanced Diploma qualifications ...... 3 MTM40107 Certificate IV in Meat Processing (Leadership)...... 5 MTM40207 Certificate IV in Meat Processing (Meat Safety) ...... 6 MTM40307 Certificate IV in Meat Processing (Quality Assurance) ...... 7 MTM40407 Certificate IV in Meat Processing (General)...... 8 MTM50107 Diploma of Meat Processing...... 9 MTM50207 Diploma of Meat Processing (Meat Retailing)...... 10 MTM60107 Advanced Diploma of Meat Processing...... 11

Section 2: Minimum requirements for Certificate IV, Diploma and Advanced Diploma qualifications ...... 13 Requirements for certification...... 15

Section 3: Employability Skills...... 19 Background to Employability Skills...... 21 Employability Skills Summary for the MTM40107 Certificate IV in Meat Processing (Leadership)...... 22 Employability Skills Summary for the MTM40207 Certificate IV in Meat Processing (Meat Safety)...... 24 Employability Skills Summary for the MTM40307 Certificate IV in Meat Processing (Quality Assurance)...... 25 Employability Skills Summary for the MTM40407 Certificate IV in Meat Processing (General)...... 27 Employability Skills Summary for the: MTM50107 Diploma of Meat Processing MTM50207 Diploma of Meat Processing (Meat Retailing) MTM60107 Advanced Diploma of Meat Processing ...... 28

Section 4: Contextualisation of imported units...... 31 Contextualisation statement...... 33 General description of the Australian Meat Industry...... 33 Range Statement...... 35 Evidence Guide ...... 36 List of imported units in Certificate IV, Diploma and Advanced Diploma qualifications ...... 38

Section 5: Units of Competency contained within Certificate IV, Diploma and Advanced Diploma qualifications – all sectors ...... 41 Certificate II – compulsory core units ...... 43 Certificate IV – compulsory core units...... 43 Certificate IV, Diploma and Advanced Diploma – technical units...... 43 MTMMP1C Maintain personal equipment...... 45 MTMMP2C Apply hygiene and sanitation practices...... 50 MTMMP3C Apply Quality Assurance practices...... 55 MTMMP4C Follow safe work policies and procedures ...... 60 MTMMP5C Communicate in the workplace...... 66 MTMMP6C Overview the meat industry ...... 72 MTMCOR401B Manage own work performance ...... 78 MTMCOR402B Facilitate Quality Assurance process...... 84 MTMMP46C Develop and implement Quality Assurance program for a rendering plant...... 91 MTMMP64C Specify beef product using AUS-MEAT language...... 95 MTMMP65C Specify sheep product using AUS-MEAT language...... 101 MTMMP66C Specify pork product using AUS-MEAT language ...... 107 MTMMP69C Lead communication in the workplace ...... 113 MTMMP70C Participate in OH&S risk control process ...... 119 MTMMP72C Facilitate hygiene and sanitation performance...... 124 MTMMP76C Conduct statistical analysis of process...... 129 MTMMP77C Participate in product recall ...... 133 MTMMP79C Participate in ongoing development and implementation of a HACCP and Quality Assurance system...... 137 MTMMP81C Maintain abattoir design and construction standards ...... 142 MTMMP82C Collect evidence for prosecution...... 147 MTMMP83C Establish sampling program...... 152 MTMMP84C Oversee humane handling of animals ...... 157 MTMMP87C Inspect game meat...... 162 MTMMP88C Inspect poultry ...... 167 MTMMP89C Inspect ratites ...... 172 MTMMP90C Manage/oversee an external audit of the establishment’s quality system...... 177 MTMMP91C Oversee export requirements ...... 182 MTMP401A Utilise refrigeration index ...... 187 MTMP402A Implement a Meat Hygiene Assessment program...... 193 MTMP403A Oversee plant compliance with the Australian Standards for meat processing ...... 199 MTMP404A Apply meat science ...... 204 MTMP405A Conduct and validate pH/temperature declines to Meat Standards Australia standards...... 211 MTMP407A Supervise new recruits ...... 217 MTMPS411B Monitor meat preservation process ...... 223 MTMPS412B Monitor and overview the production of processed meats and smallgoods ...... 228

Page xii © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTMPS414A Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)...... 234 MTMPS5601B Assess and purchase livestock ...... 243 MTMPS5602B Analyse and develop enterprise systems for new opportunities...... 252 MTMPS5603B Develop, manage and maintain quality systems ...... 261 MTMPS5604B Manage maintenance systems ...... 273 MTMPS5605B Manage utilities and energy ...... 281 MTMPS5606B Benchmark enterprise performance ...... 289 MTMPS5607B Manage and improve meat industry plant operations...... 296 MTMPS5608B Manage environmental impacts of meat processing operations...... 305 MTMPS5609B Manage, maintain and continuously improve OH&S plans and systems...... 316 MTMPS5610B Manage transportation of meat, meat products and meat by-products...... 326 MTMPSR401B Coordinate contracts...... 333 MTMPSR402B Prepare and evaluate resource proposals ...... 340 MTMPSR403B Facilitate achievement of enterprise environmental policies and goals...... 346 MTMPSR404B Foster a learning culture in a meat enterprise...... 352 MTMPSR405B Build productive and effective workplace relationships...... 359 MTMPSR406B Manage and maintain a food safety plan...... 366 MTMPSR5601B Design and manage the food safety system...... 372 MTMPSR5602B Manage meat processing systems for meat and meat product quality...... 382 MTMPSR5603B Control cold chain (refrigeration) operations ...... 390 MTMPSR5604B Manage new product/process development...... 399 MTMPSR5605B Establish new markets ...... 407 MTMPSR5606B Monitor legal requirements and business compliance...... 416

Volume V Certificates I, II & III Meat Processing – Smallgoods Sector

Introduction...... 1 Summary of qualifications for the Smallgoods sector ...... 1 Overview of all meat processing qualifications...... 2

Section 1: Meat Processing standards structure for the Smallgoods sector ...... 3 MTM10107 Certificate I in Meat Processing (Smallgoods)...... 5 MTM20207 Certificate II in Meat Processing (Smallgoods)...... 6 MTM30907 Certificate III in Meat Processing (Smallgoods – General)...... 7 MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture)...... 8

Section 2: Minimum requirements for Certificates I, II & III – Meat Processing, Smallgoods sector ...... 9 Requirements for certification ...... 11

Section 3: Employability Skills...... 13 Background to Employability Skills...... 15 Employability Skills Summary for the MTM10107 Certificate I in Meat Processing (Smallgoods)...... 16 Employability Skills Summary for the MTM20207 Certificate II in Meat Processing (Smallgoods)...... 17 Employability Skills Summary for the MTM30907 Certificate III in Meat Processing (Smallgoods – General) ...... 18 Employability Skills Summary for MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture) ...... 19

Section 4: Contextualisation of imported units ...... 21 Contextualisation statement...... 23 General description of the Australian Meat Industry...... 23 Range Statement ...... 24 Evidence Guide...... 26 List of imported units in Certificates I, II and III in the Smallgoods sector...... 28

Section 5: Units of Competency contained within Certificates I, II & III – Meat Processing, Smallgoods sector ...... 29 Certificate I, II, and III, Smallgoods sector – compulsory core units ...... 31 Certificates I, II and III, Smallgoods sector – technical units...... 31 MTMMP2C Apply hygiene and sanitation practices...... 33 MTMMP3C Apply Quality Assurance practices...... 38 MTMMP4C Follow safe work policies and procedures ...... 43 MTMMP5C Communicate in the workplace...... 49 MTMMP6C Overview the meat industry ...... 55 MTMMP11C Sharpen knives...... 61

Page xiv © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTMMP67C Assess product in chillers ...... 65 MTMP2054B Inspect hindquarter and remove contamination...... 70 MTMP2055B Inspect forequarter and remove contamination ...... 74 MTMP2133B Store carcase product ...... 78 MTMP2134B Store carton product ...... 82 MTMP2197B Clean after operations – boning room ...... 86 MTMP3100A Use standard product descriptions – beef...... 90 MTMP3101A Use standard product descriptions – pork ...... 95 MTMP3102A Provide coaching...... 100 MTMP3103A Provide mentoring...... 106 MTMPS201B Clean work area during operations...... 112 MTMPS203B Operate scales and semi-automatic labelling machinery...... 117 MTMPS204B Maintain production records ...... 122 MTMPS205B Clean chillers ...... 127 MTMPS206B Operate forklift in a specific workplace...... 131 MTMPSR201B Vacuum pack product...... 136 MTMPSR301B Cure and corn product ...... 141 MTMS14C Prepare dry ingredients...... 147 MTMS32C Sort meat ...... 152 MTMS33C Batch meat...... 157 MTMS34C Prepare product formulations ...... 162 MTMS38C Smoke product ...... 166 MTMS39C Ferment and mature product ...... 172 MTMS101B Handle materials and products ...... 176 MTMS102B Pack smallgoods product...... 180 MTMS201B Blend meat product ...... 185 MTMS205B Package product using thermoform process...... 190 MTMS206B Package product using gas flushing process...... 195 MTMS207B Operate bar and coder systems...... 200 MTMS208B Operate metal detection unit...... 205 MTMS210A Select/identify and prepare casings...... 209 MTMS211A Manually shape and form product...... 214 MTMS212A Manually link and tie product ...... 219 MTMS213A Slice product using simple machinery ...... 223 MTMS214A Rotate stored meat...... 228 MTMS215A Rotate meat product ...... 232 MTMS216A Inspect carton meat ...... 237 MTMS218A Measure and calculate routine workplace data...... 242 MTMS300A Operate mixer/blender unit ...... 247 MTMS301A Cook, steam and cool product...... 252 MTMS302A Prepare dried meat ...... 257 MTMS303A Fill casings ...... 262 MTMS304A Thaw product – water ...... 268

MTMS305A Thaw product – air ...... 272 MTMS306A Identify and repair equipment faults...... 276 MTMS309A Operate product forming machinery ...... 282 MTMS310A Operate link and tie machinery ...... 287 MTMS311A Operate complex slicing and packaging machinery ...... 292 MTMSR201B Prepare and slice meat cuts...... 297 MTMSR202B Trim meat to specifications...... 302 MTMSR203B Package product using automatic packaging and labelling equipment...... 307 MTMSR204B Despatch meat product...... 312 MTMSR301B Break carcase into primal cuts ...... 317 MTMSR302B Prepare primal cuts ...... 322

Page xvi © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Volume VI Certificates I, II & III Meat Processing – Meat Retailing and Food Services Sectors

Introduction ...... 1 Summary of qualifications for the Meat Retailing and Food Services sectors ...... 1 Overview of all meat processing qualifications...... 2

Section 1 ...... 3

Meat Processing standards structure for the Meat Retailing and Food Services sectors...... 3 MTM10207 Certificate I in Meat Processing (Meat Retailing)...... 5 MTM20307 Certificate II in Meat Processing (Meat Retailing) ...... 6 MTM20407 Certificate II in Meat Processing (Food Services) ...... 7 MTM30807 Certificate III in Meat Processing (Meat Retailing)...... 8 MTM30207 Certificate III in Meat Processing (Food Services) ...... 9 MTM40107 Certificate IV in Meat Processing (Leadership)...... 10 MTM40407 Certificate IV in Meat Processing (General)...... 11 MTM50207 Diploma of Meat Processing (Meat Retailing)...... 13

Section 2 ...... 15

Minimum requirements for Certificate I, II and III qualifications in the Meat Retailing and Food Services sectors...... 15 Requirements for certification...... 17

Section 3 ...... 19

Employability Skills...... 19 Background to Employability Skills...... 21 Employability Skills Summary for MTM10207 Certificate I in Meat Processing (Meat Retailing)...... 22 Employability Skills Summary for MTM20307 Certificate II in Meat Processing (Meat Retailing)...... 23 Employability Skills Summary for MTM20407 Certificate II in Meat Processing (Food Services)...... 25 Employability Skills Summary for MTM30207 Certificate III in Meat Processing (Food Services)...... 26 Employability Skills Summary for MTM30807 Certificate III in Meat Processing (Meat Retailing)...... 27

Section 4 ...... 29

Contextualisation of imported units...... 29 Contextualisation statement...... 31

General description of the Australian Meat Industry...... 31 Range Statement ...... 32 Evidence Guide...... 34 List of imported units in Certificates I, II and III in Meat Processing, Food Services and Meat Retailing qualifications...... 36

Section 5 ...... 37

Units of Competency contained within Certificates I, II & III qualifications in Meat Processing, Food Services and Meat Retailing...... 37 Units of Competency – Food Services...... 39 Units of Competency – Meat Retailing ...... 39 MTMMP1C Maintain personal equipment...... 42 MTMMP2C Apply hygiene and sanitation practices...... 47 MTMMP3C Apply Quality Assurance practices...... 52 MTMMP4C Follow safe work policies and procedures ...... 57 MTMMP5C Communicate in the workplace...... 63 MTMMP6C Overview the meat industry ...... 69 MTMMP11C Sharpen knives...... 75 MTMMP53C Collect and prepare standard samples...... 79 MTMP3102A Provide coaching...... 84 MTMP3103A Provide mentoring...... 90 MTMPR201B Prepare and operate bandsaw...... 96 MTMR101B Identify species and meat cuts...... 100 MTMR102B Trim meat for further processing ...... 104 MTMR103B Store meat product ...... 108 MTMR104B Prepare minced meat and minced meat products ...... 112 MTMR106B Provide service to customers...... 117 MTMR107B Process sales transactions...... 123 MTMR108A Undertake minor routine maintenance...... 127 MTMR109A Monitor meat temperature from receival to sale ...... 132 MTMR201B Break and cut product using a bandsaw...... 137 MTMR202B Provide advice on cooking and storage of meat products ...... 141 MTMR203B Select, weigh and package meat for sale...... 153 MTMR204B Package product using manual packing and labelling equipment...... 158 MTMR207A Use basic methods of meat cookery...... 163 MTMR208A Vacuum pack product in a retail operation ...... 168 MTMR209A Undertake routine preventative maintenance...... 173 MTMR210A Make and sell sausages...... 178 MTMR211A Produce and sell value-added products...... 185 MTMR212A Receive meat products...... 192 MTMR301B Prepare specialised cuts ...... 198 MTMR302B Assess carcase/product quality...... 203 MTMR303B Calculate yield of carcase or product ...... 208

Page xviii © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTMR304B Manage stock...... 212 MTMR305B Meet customer needs ...... 217 MTMR306B Provide advice on nutritional role of meat...... 222 MTMR307B Merchandise products and services...... 226 MTMR308B Prepare and produce value-added products...... 232 MTMR309B Prepare, roll, sew and net meat ...... 238 MTMR310B Bone and fillet poultry ...... 242 MTMR311B Cost and price meat products...... 246 MTMR312B Prepare portion control to specifications ...... 250 MTMR313B Bone game meat ...... 255 MTMR314A Order stock in a meat enterprise ...... 259 MTMR315A Calculate and present statistical data in a meat enterprise...... 264 MTMR316A Utilise the Meat Standards Australia system for beef to meet customer requirements...... 269 MTMR317A Cure, corn and sell product...... 274 MTMR318A Assess and sell poultry product ...... 281 MTMR319A Break carcases for retail sale ...... 287 MTMR320A Locate, identify and assess cuts...... 292 MTMS38C Smoke product ...... 298 MTMS306A Identify and repair equipment faults ...... 304 MTMSR201B Prepare and slice meat cuts...... 310 MTMSR202B Trim meat to specifications ...... 315 MTMSR203B Package product using automatic packaging and labelling equipment...... 320 MTMSR204B Despatch meat product ...... 325 MTMSR302B Prepare primal cuts ...... 330

Volume VII Imported Units of Competency

Overview of meat processing qualifications ...... 1

Section 1 ...... 3

Contextualisation of imported units ...... 3 Contextualisation statement...... 5

Section 2 ...... 7

Imported Units of Competency contained within MTM07 Australian Meat Industry Training Package ...... 7 BSBCMN107A Operate a personal computer...... 13 BSBCMN314A Utilise a knowledge management system...... 18 BSBCMN317A Meet customer needs and expectations ...... 23 BSBCMN404A Develop teams and individuals...... 29 BSBCMN412A Promote innovation and change ...... 35 BSBCMN418A Address customer needs ...... 42 BSBEBUS406A Monitor and maintain records in an online environment...... 48 BSBFLM312A Contribute to team effectiveness ...... 54 BSBFLM405B Implement operational plan...... 61 BSBFLM406B Implement workplace information system ...... 69 BSBFLM409B Implement continuous improvement ...... 77 BSBFLM412A Promote team effectiveness...... 84 BSBFLM513A Manage budgets and financial plans within the work team...... 91 BSBHR404A Co ordinate human resource services...... 99 BSBHR604A Manage employee relations ...... 105 BSBMGT503A Prepare budgets and financial plans...... 111 BSBMGT504A Manage budgets and financial plans...... 117 BSBMGT511A Develop a business opportunity...... 122 BSBMGT603A Review and develop business plans...... 129 BSBMKG405A Implement and monitor marketing activities...... 134 CHCORG11B Lead and develop others ...... 141 FDFCORBM2A Use basic mathematical concepts ...... 146 FDFFSACA Assess compliance with food safety programs ...... 149 FDFFSCFSAA Conduct food safety audits...... 157 FDFFSCHZA Identify, evaluate and control food safety hazards ...... 169 FDFFSCOMA Communicate and negotiate to conduct food safety audits ...... 176 FDFZMHFS2A Work in a freezer storage area...... 181 FDFZMHTS2A Work with temperature controlled stock ...... 184 FDFZPRSP3A Set up a production/packaging line for operation ...... 188 HLTFA301B Apply first aid...... 192

Page xx © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

PMASUP130B Follow established work plan...... 201 PMLCAL400A Perform standard calibrations...... 205 PMLDATA200A Record and present data...... 214 PMLMAIN300B Maintain the laboratory fit for purpose ...... 220 PMLORG602B Manage complex projects...... 228 PMLSAMP201A Handle and transport samples or equipment...... 234 PMLSAMP400B Obtain representative samples in accordance with sampling plan ...... 242 PMLTEST300B Perform basic tests ...... 251 PMLTEST303B Prepare working solutions...... 259 PMLTEST304B Prepare culture media...... 265 PMLTEST305B Perform aseptic techniques...... 273 PRMCL35B Maintain a cleaning storage area ...... 280 PRMCL38A Clean a food handling area...... 293 RTC2309A Operate tractors...... 309 RTE2308A Operate ride on vehicles...... 315 RTE2106A Care for and train working dogs...... 321 RTE2130A Ride and care for horses and equipment...... 326 TAADEL301A Provide training through instruction and demonstration of work skills...... 331 TAAASS401A Plan and organise assessment...... 341 TAAASS402A Assess competence...... 358 TDTA997B Complete and check import/export documentation...... 376 TDTD1397B Move materials mechanically using automated equipment...... 383 TDTD2097B Care for livestock in transit ...... 389 THHADCC01B Prepare pates and terrines ...... 395 THHGLE13B Manage finances within a budget...... 400 WRRF1B Balance register/terminal...... 405 WRRF4B Prepare payroll...... 410 WRRI4B Buy merchandise ...... 416 WRRM3B Coordinate merchandise presentation...... 425 WRRO5B Control inventory...... 431 WRRO6B Manage store facilities ...... 436 WRRPL2B Set strategic plans...... 441 WRRPL3B Initiate and implement change ...... 446 WRRS1B Sell products and services...... 453

MTM07 – Volume I

Preliminary Information

Page 2 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Important note to users Training Packages are not static documents; they are amended periodically to reflect the latest industry practices and are version controlled. It is essential that the latest version is always used.

Check the version number before commencing training or assessment This Training Package is Version 2.00 – check whether this is the latest version by going to the National Training Information Service (www.ntis.gov.au) and locating information about the Training Package. Alternatively, contact the Agri-Food Industry Skills Council on (http://www.agrifoodskills.net.au) to confirm the latest version number.

Explanation of version number conventions The primary release Training Package is Version 1.00. When changes are made to a Training Package, sometimes the version number is changed and sometimes it is not, depending on the extent of the change. When a Training Package is reviewed it is considered to be a new Training Package for the purposes of version control, and is Version 1.00. Do not confuse the version number with the Training Package’s national code (which remains the same during its period of endorsement).

Version modification history The version details of this endorsed Training Package are in the table below. The latest information is at the top of the table.

Version Release date Comments 2.1 1 September 2008MTM40307 Certificate IV in Meat Processing (Quality Assurance) – change made to Qualification requirements

Animal Welfare Officer Skills Set added to Volume I

Minor typographical errors corrected.

Minor corrections to the range statement of the following Unit of Competency in Volume V (Meat Retailing): • MTMR201B Break and cut product using a bandsaw.

Removal of the additional Trainer and Assessor requirements specified within the following two Units of Comeptency: • MTMR316A Utilise the MSA system for beef to meet customer requirements. • MTMP405A Conduct and validate pH temperature declines to MSA standards.

2.00 September Unit added to MTM10207 Certificate I in Meat Processing 2007 (Meat Retailing) (Vol VI): • MTMR109A Monitor meat temperature from receival to

Version Release date Comments sale. Units added to MTM20307 Certificate II in Meat Processing (Meat Retailing) (Vol VI): • MTMR210A Make and sell sausages • MTMR211A Produce and sell value-added products • MTMR212A Receive meat products. Units added to MTM30807 Certificate III in Meat Processing (Meat Retailing) (Vol VI): • MTMR317A Cure, corn and sell product • MTMR318A Assess and sell poultry product • MTMR319A Break carcases for retail sale • MTMR320A Locate, identify and assess cuts • BSBCMN317A Meet customer needs and expectations (Vol VII). Units deleted from MTM20307 Certificate II in Meat Processing (Meat Retailing) (Vol VI) and Training Package: MTMR205B Make sausages • MTMR206B Produce value-added products. Units deleted from MTM30807 Certificate III in Meat Processing (Meat Retailing) (Vol VI), but still in other qualifications within the Training Package: • MTMPSR301B Cure and corn product • MTMSR301B Break carcase into primal cuts. Movement of units from compulsory technical units to optional technical units in MTM30807 Certificate III in Meat Processing (Meat Retailing): • MTMR309B Prepare, roll, sew and net meat • MTMR310B Bone and fillet poultry. Typographical, spelling, punctuation and grammatical errors corrected in all volumes. Mapping of MTM07 Australian Meat Industry Training Package units of competency to MTM00 Australian Meat Industry Training Package units of competency (Vol I) updated. Units of competency in MTM07 Australian Meat Industry Training Package and their Pre-requisite Requirements (Vol I) updated. AQF qualifications in MTM07 Australian Meat Industry Training Package: Qualifications Structures (Vol I) updated. Superseded imported unit PRSSO206A replaced with HLTFA301B in relevant qualifications. 1.00 2007 Primary release. MTM07 is a reviewed Training Package.

Table 1: Version modification history

Page 4 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Explanation of the review date The review date (shown on the title page and in the footer of reach page) indicates when the Training Package is expected to be reviewed in the light of changes such as changing technologies and circumstances. The review date is not an expiry date. Endorsed Training Packages and their components remain current until they are reviewed or replaced.

AQF Qualifications in MTM07 Australian Meat Industry Training Package

National National Qualification Volume Qualification Title Code AQF1 MTM10107 Certificate I in Meat Processing (Smallgoods) V MTM10207 Certificate I in Meat Processing (Meat Retailing) VI AQF2 MTM20107 Certificate II in Meat Processing (Abattoirs) II MTM20207 Certificate II in Meat Processing (Smallgoods) V MTM20307 Certificate II in Meat Processing (Meat Retailing) VI MTM20407 Certificate II in Meat Processing (Food Services) VI AQF3 MTM30107 Certificate III in Meat Processing (Boning Room) III MTM30207 Certificate III in Meat Processing (Food Services) III MTM30307 Certificate III in Meat Processing (Meat Safety) III MTM30407 Certificate III Meat Processing (Rendering) III MTM30507 Certificate III in Meat Processing (Slaughtering) III MTM30607 Certificate III in Meat Processing (General) III MTM30807 Certificate III in Meat Processing (Meat Retailing) VI MTM30907 Certificate III in Meat Processing (Smallgoods – General) V MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture) V PML30104 Certificate III in Laboratory Skills Not provided in MTM07 AQF4 MTM40107 Certificate IV in Meat Processing (Leadership) IV MTM40207 Certificate IV in Meat Processing (Meat Safety) IV MTM40307 Certificate IV in Meat Processing (Quality Assurance) IV MTM40407 Certificate IV in Meat Processing (General) IV AQF5 MTM50107 Diploma of Meat Processing IV MTM50207 Diploma of Meat Processing (Meat Retailing) IV AQF6 MTM60107 Advanced Diploma of Meat Processing IV

Table 2: AQF Qualifications

Page 6 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Units of Competency in MTM07 Australian Meat Industry Training Package and their Pre-requisite Requirements

MTM Units of Competency

Code Unit title Pre-requisite

MTMCOR401B Manage own work performance MTMMP5C

MTMCOR402B Facilitate Quality Assurance process MTMMP3C MTMMP1C Maintain personal equipment NIL MTMMP2C Apply hygiene and sanitation practices NIL MTMMP3C Apply Quality Assurance practices NIL MTMMP4C Follow safe work policies and procedures NIL MTMMP5C Communicate in the workplace NIL MTMMP6C Overview the meat industry NIL MTMMP11C Sharpen knives NIL MTMMP38C Split carcase NIL MTMMP46C Develop and implement Quality Assurance program for a rendering plant NIL MTMMP48C Handle animals humanely while conducting ante-mortem inspection NIL MTMMP53C Collect and prepare standard samples NIL MTMMP64C Specify beef product using AUS-MEAT language NIL MTMMP65C Specify sheep product using AUS-MEAT language NIL MTMMP66C Specify pork product using AUS-MEAT language NIL

MTMMP67C Assess product in chillers NIL

MTMMP68C Bone neck MTMMP11C MTMMP69C Lead communication in the workplace NIL

MTMMP70C Participate in OH&S risk control process MTMMP4C MTMMP72C Facilitate hygiene and sanitation performance MTMMP2C MTMMP76C Conduct statistical analysis of process NIL MTMMP77C Participate in product recall NIL MTMMP79C Participate in ongoing development and implementation of a HACCP and Quality NIL Assurance system MTMMP80C Inspect transportation container/vehicle NIL MTMMP81C Maintain abattoir design and construction standards NIL MTMMP82C Collect evidence for prosecution NIL MTMMP83C Establish sampling program NIL MTMMP84C Oversee humane handling of animals NIL MTMMP87C Inspect game meat NIL MTMMP88C Inspect poultry NIL MTMMP89C Inspect ratites NIL MTMMP90C Manage/oversee an external audit of the establishment’s quality system NIL MTMMP91C Oversee export requirements NIL MTMP2002B Prepare animals for slaughter NIL MTMP2004A Feed race NIL MTMP2005A Restrain animal NIL MTMP2006A Apply animal welfare and handling requirements NIL MTMP2007A Perform emergency kill NIL MTMP2009A Unload livestock NIL

Code Unit title Pre-requisite MTMP2011B Identify animals using electronic systems NIL MTMP2012B Shackle animal NIL MTMP2013B Operate electrical stimulator NIL MTMP2014B Remove head MTMMP11C MTMP2015B Cut hocks MTMMP11C MTMP2016B Mark brisket MTMMP11C MTMP2017B Skin head MTMMP11C MTMP2018B Complete changeover operation NIL MTMP2020B Trim pig pre-evisceration MTMMP11C

MTMP2021B Number carcase and head NIL

MTMP2022B Punch pelts NIL

MTMP2023B Remove brisket wool MTMMP11C MTMP2024B Prepare hide/pelt for removal NIL MTMP2025A Bag tail MTMMP11C

MTMP2026A Remove and record tag NIL MTMP2027A Seal/drain urinary tract NIL MTMP2028A Singe carcase NIL

MTMP2029A Shave carcase MTMMP11C

MTMP2030A Flush carcase NIL

MTMP2031B Operate scalding/de-hairing equipment NIL MTMP2032B Operate whizzard knife NIL

MTMP2033B Operate rise and fall platform NIL MTMP2034B Operate vacuum blood collection process NIL MTMP2035B Operate nose roller NIL MTMP2036B Operate pneumatic cutter NIL MTMP2037B Operate circular saw NIL MTMP2038B Prepare carcase and equipment for hide/pelt puller NIL MTMP2039B Operate tenderiser NIL MTMP2040B Operate mincer NIL MTMP2042B Operate new technology or process NIL MTMP2043B Operate sterivac equipment NIL MTMP2044A De-rind meat cuts NIL MTMP2045A De-nude meat cuts NIL MTMP2046A Operate rib puller NIL MTMP2047A Operate frenching machine NIL MTMP2048A Operate cubing machine NIL MTMP2049A Cure and corn product in a meat processing plant NIL MTMP2050A Operate head splitter NIL MTMP2051B Trim neck MTMMP11C MTMP2052B Trim forequarter to specification MTMMP11C MTMP2053B Trim hindquarter to specification MTMMP11C MTMP2054B Inspect hindquarter and remove contamination MTMMP11C MTMP2055B Inspect forequarter and remove contamination MTMMP11C MTMP2057A Remove spinal cord MTMMP11C MTMP2058A Operate jaw breaker NIL

MTMP2061B Grade carcase NIL MTMP2062B Weigh carcase NIL MTMP2063B Operate semi-automatic tagging machine NIL

Page 8 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Code Unit title Pre-requisite

MTMP2064B Measure fat MTMMP11C MTMP2065B Label and stamp carcase NIL MTMP2066B Wash carcase NIL MTMP2067A Operate a decontamination unit NIL MTMP2068A Remove tenderloin NIL MTMP2071B Inspect meat for defects NIL MTMP2072B Assemble and prepare cartons NIL MTMP2074B Identify cuts and specifications NIL MTMP2075B Pack meat products NIL MTMP2081B Operate carton sealing machine NIL MTMP2082B Operate carton scales NIL MTMP2083B Operate strapping machine NIL MTMP2084B Operate carton forming machine NIL MTMP2085B Operate automatic CL determination machine NIL MTMP2086A Operate bag forming equipment NIL MTMP2091B Assess dentition NIL MTMP2092B Drop tongue MTMMP11C

MTMP2093B Wash head NIL

MTMP2094B Bone head MTMMP11C

MTMP2095B Remove cheek meat MTMMP11C MTMP2096B Bar head and remove cheek meat MTMMP11C MTMP2102B Process thick skirts MTMMP11C MTMP2115B Process thin skirts MTMMP11C MTMP2116A Process offal MTMMP11C MTMP2117A Process runners MTMMP11C MTMP2118A Overview offal processing NIL

MTMP2121B Prepare and trim honeycomb MTMMP11C

MTMP2122B Recover mountain chain NIL MTMP2123B Further process tripe NIL

MTMP2124B Trim processed tripe MTMMP11C MTMP2125B Process small stock tripe MTMMP11C MTMP2126B Process bibles MTMMP11C MTMP2127A Process maws MTMMP11C MTMP2131B Prepare and despatch meat product orders NIL MTMP2132B Loadout meat product NIL MTMP2133B Store carcase product NIL MTMP2134B Store carton product NIL MTMP2135B Locate storage areas and product NIL MTMP2136B Complete re-pack operation NIL MTMP2137A Bag carcase NIL MTMP2141B Overview offal processing on the slaughter floor NIL MTMP2142B Present offal for inspection MTMMP11C MTMP2143B Separate offal MTMMP11C MTMP2144B Trim offal fat MTMMP11C MTMP2145B Separate and tie runners MTMMP11C MTMP2147B Recover thin skirts MTMMP11C MTMP2148A Remove thick skirts MTMMP11C MTMP2149A Remove flares NIL

Code Unit title Pre-requisite

MTMP2150A Recover offal MTMMP11C

MTMP2151B Overview hide/pelt/skin processing NIL MTMP2152B Trim hide or skin MTMMP11C MTMP2153B Salt hide or skin NIL MTMP2154B Grade hide or skin NIL MTMP2155B Despatch hide or skin NIL MTMP2156A Treat hides chemically NIL MTMP2157A Chill/ice hides NIL MTMP2158A Crop pelts NIL MTMP2161B Overview fellmongering operations NIL MTMP2162B Chemically treat skins for fellmongering process NIL MTMP2163B Prepare chemicals for fellmongering process NIL MTMP2164B Operate wool drier and press NIL MTMP2165B Perform sweating operation on fellmongered skins NIL MTMP2166B Perform skin fleshing operation NIL MTMP2167B Skirt and weigh fellmongered wool NIL MTMP2168A Operate wool puller NIL MTMP2171B Dispose of condemned carcase NIL MTMP2172B Skin condemned carcase MTMMP11C MTMP2173B Eviscerate condemned carcase MTMMP11C MTMP2175B Process paunch MTMMP11C MTMP2176B Process slink by-products MTMMP11C MTMP2177B Process pet meat MTMMP11C

MTMP2178A Skin slinks MTMMP11C

MTMP2179A Process blood NIL MTMP2181B Overview rendering process NIL MTMP2182B Operate hogger NIL MTMP2183B Operate blow line NIL MTMP2184B Operate meat meal mill NIL MTMP2185B Operate waste recovery systems NIL MTMP2186B Pack and despatch rendered products NIL MTMP2187B Break down and bone carcase for pet meat or rendering MTMMP11C MTMP2188B Operate air filtration system NIL

MTMP2192A Clean carcase hanging equipment NIL MTMP2193A Clean amenities and grounds NIL MTMP2196B Overview cleaning program NIL MTMP2197B Clean after operations – boning room NIL MTMP2198B Clean after operations – slaughter floor NIL MTMP2201B Transport food NIL MTMP3001B Knock and stun animal NIL MTMP3002B Stick and bleed animal MTMMP11C MTMP3006B Rod weasand NIL MTMP3007B Seal weasand MTMMP11C MTMP3008B Ring bung MTMMP11C MTMP3009B Seal bung NIL

MTMP3011B Overview legging operation NIL

MTMP3012B Make first leg opening cuts MTMMP11C MTMP3013B Make second leg opening cuts MTMMP11C

Page 10 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Code Unit title Pre-requisite

MTMP3014B Perform legging on small stock MTMMP11C MTMP3011B

MTMP3016A Perform ‘Y’ cut MTMMP11C MTMP3021B Explain opening cuts MTMMP11C MTMP3043A

MTMP3022B Perform flanking cuts MTMMP11C

MTMP3023B Perform brisket cuts MTMMP11C MTMP3021B

MTMP3024B Perform rumping cuts MTMMP11C MTMP3021B

MTMP3025B Perform rosette cuts MTMMP11C MTMP3021B

MTMP3026B Perform midline cuts MTMMP11C MTMP3021B

MTMP3031B Scald and de-hair carcase MTMMP11C MTMP3032B Operate pelt puller NIL MTMP3033B Operate hide puller MTMMP11C or MTMP3043A MTMP3034B Remove pelt manually MTMMP11C MTMP3036B Bed dress carcase MTMMP11C MTMP3037B Eviscerate animal carcase MTMMP11C MTMP3038B Operate brisket cutter/saw NIL MTMP3039B Eviscerate game shot carcase MTMMP11C

MTMP3041B Backdown pig carcase MTMMP11C

MTMP3042B Prepare head for inspection MTMMP11C MTMP3043A Operate air knife NIL MTMP3044A Drop sock and pull shoulder pelt MTMMP11C MTMP3045A Undertake retain rail MTMMP11C MTMP3052B Bone small stock carcase – leg MTMMP11C MTMP3054B Slice and trim leg – small stock MTMMP11C MTMP3055B Bone large stock carcase – forequarter MTMMP11C MTMP3056B Bone large stock carcase – hindquarter MTMMP11C MTMP3057B Slice and trim large stock forequarter MTMMP11C MTMP3058B Slice and trim large stock hindquarter MTMMP11C MTMP3059B Break carcase using a bandsaw MTMPR201B MTMP3060B Operate leg boning machine NIL MTMP3061B Operate trunk boning machine MTMMP11C MTMP3062A Bone small stock carcase – shoulder MTMMP11C MTMP3063A Bone small stock carcase – middle MTMMP11C MTMP3064A Slice small stock carcase – shoulder MTMMP11C MTMP3065A Slice small stock carcase – middle MTMMP11C MTMP3066A Bone carcase using mechanical aids (large stock) MTMMP11C

MTMP3071B Perform ante-mortem inspection and make disposition MTMMP48C MTMP3072B Perform post-mortem inspection and make disposition MTMMP11C MTMP3073A Implement food safety program NIL MTMP3074A Perform carcase Meat Hygiene Assessment MTMMP11C MTMP3075A Perform process monitoring for Meat Hygiene Assessment NIL MTMP3076A Perform boning room Meat Hygiene Assessment NIL MTMP3077A Perform offal Meat Hygiene Assessment NIL MTMP3081B Operate batch cooker NIL MTMP3082B Operate continuous cooker NIL

Code Unit title Pre-requisite MTMP3083B Operate press NIL MTMP3084B Operate wet rendering process NIL MTMP3085B Monitor boiler operations NIL MTMP3086B Operate tallow processing plant NIL MTMP3087B Operate blood processing plant NIL MTMP3088B Produce rendered products hygienically NIL MTMP3089B Render edible products NIL MTMP3090A Implement a Quality Assurance program for rendering plant NIL MTMP3095A Grade beef carcases using Meat Standards Australia standards NIL MTMP3099A Use standard product descriptions – sheep/goats NIL MTMP3100A Use standard product descriptions – beef NIL MTMP3101A Use standard product descriptions – pork NIL MTMP3102A Provide coaching NIL MTMP3103A Provide mentoring NIL MTMP3104A Use standard product descriptions – kangaroos NIL MTMP3107A Perform manual chemical lean testing NIL MTMP401A Utilise refrigeration index NIL MTMP402A Implement a Meat Hygiene Assessment program NIL MTMP403A Oversee plant compliance with the Australian Standards for meat processing NIL

MTMP404A Apply meat science NIL MTMP405A Conduct and validate pH/temperature declines to Meat Standards Australia standards NIL

MTMP407A Supervise new recruits NIL MTMPR201B Prepare and operate bandsaw NIL

MTMPS201B Clean work area during operations NIL

MTMPS203B Operate scales and semi-automatic labelling machinery NIL MTMPS204B Maintain production records NIL MTMPS205B Clean chillers NIL MTMPS206B Operate forklift in a specific workplace NIL MTMPS411B Monitor meat preservation process NIL MTMPS412B Monitor and overview the production of processed meats and smallgoods NIL MTMPS414A Monitor and overview the production of Uncooked Comminuted Fermented Meat MTMMP2B (UCFM) MTMMP72B MTMPS5601B Assess and purchase livestock NIL MTMPS5602B Analyse and develop enterprise systems for new opportunities NIL MTMPS5603B Develop, manage and maintain quality systems NIL MTMPS5604B Manage maintenance systems NIL MTMPS5605B Manage utilities and energy NIL MTMPS5606B Benchmark enterprise performance NIL MTMPS5607B Manage and improve meat industry plant operations NIL MTMPS5608B Manage environmental impacts of meat processing operations NIL MTMPS5609B Manage, maintain and continuously improve OH&S plans and systems NIL MTMPS5610B Manage transportation of meat, meat products and meat by-products NIL MTMPSR201B Vacuum pack product NIL MTMPSR202A Apply environmentally sustainable work practices NIL MTMPSR301B Cure and corn product NIL

MTMPSR401B Coordinate contracts NIL MTMPSR402B Prepare and evaluate resource proposals NIL MTMPSR403B Facilitate achievement of enterprise environmental policies and goals NIL

Page 12 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Code Unit title Pre-requisite MTMPSR404B Foster a learning culture in a meat enterprise NIL MTMPSR405B Build productive and effective workplace relationships NIL MTMPSR406B Manage and maintain a food safety plan NIL MTMPSR5601B Design and manage the food safety system NIL MTMPSR5602B Manage meat processing systems for meat and meat product quality NIL MTMPSR5603B Control cold chain (refrigeration) operations NIL MTMPSR5604B Manage new product/process development NIL MTMPSR5605B Establish new markets NIL MTMPSR5606B Monitor legal requirements and business compliance NIL

MTMR101B Identify species and meat cuts NIL

MTMR102B Trim meat for further processing MTMMP11C

MTMR103B Store meat product NIL MTMR104B Prepare minced meat and minced meat products MTMMP11C MTMR106B Provide service to customers NIL MTMR107B Process sales transactions NIL MTMR108A Undertake minor routine maintenance NIL MTMR109A Monitor meat temperature from receival to sale NIL

MTMR201B Break and cut product using a bandsaw MTMPR201B

MTMR202B Provide advice on cooking and storage of meat products MTMR106B MTMR203B Select, weigh and package meat for sale NIL MTMR204B Package product using manual packing and labelling equipment NIL MTMR207A Use basic methods of meat cookery MTMMP11C MTMR208A Vacuum pack product in a retail operation NIL MTMR209A Undertake routine preventative maintenance NIL MTMR210A Make and sell sausages NIL MTMR211A Produce and sell value-added products MTMMP11C

MTMR212A Receive meat product NIL

MTMR301B Prepare specialised cuts MTMMP11C MTMR302B Assess carcase/product quality NIL MTMR303B Calculate yield of carcase or product NIL MTMR304B Manage stock NIL MTMR305B Meet customer needs MTMR106B MTMR306B Provide advice on nutritional role of meat NIL MTMR307B Merchandise products and services NIL MTMR308B Prepare and produce value-added products NIL MTMR309B Prepare, roll, sew and net meat NIL MTMR310B Bone and fillet poultry MTMMP11C MTMR311B Cost and price meat products NIL MTMR312B Prepare portion control to specifications MTMMP11C MTMR313B Bone game meat MTMMP11C MTMR314A Order stock in a meat enterprise NIL MTMR315A Calculate and present statistical data in a meat enterprise NIL MTMR316A Utilise the Meat Standards Australia system for beef to meet customer requirements MTMMP11C MTMR317A Cure, corn and sell product NIL MTMR318A Assess and sell poultry product NIL

MTMR319A Break carcases for retail sale MTMMP11C MTMR320A

MTMR320A Locate, identify and assess cuts NIL

Code Unit title Pre-requisite MTMS14C Prepare dry ingredients NIL MTMS32C Sort meat NIL MTMS33C Batch meat NIL MTMS34C Prepare product formulations NIL MTMS38C Smoke product NIL MTMS39C Ferment and mature product NIL MTMS101B Handle materials and products NIL MTMS102B Pack smallgoods product NIL MTMS201B Blend meat product NIL MTMS205B Package product using thermoform process NIL MTMS206B Package product using gas flushing process NIL MTMS207B Operate bar and coder systems NIL MTMS208B Operate metal detection unit NIL MTMS210A Select/identify and prepare casings NIL MTMS211A Manually shape and form product NIL MTMS212A Manually link and tie product MTMMP11C MTMS213A Slice product using simple machinery NIL MTMS214A Rotate stored meat NIL MTMS215A Rotate meat product NIL MTMS216A Inspect carton meat NIL MTMS218A Measure and calculate routine workplace data NIL MTMS300A Operate mixer/blender unit NIL MTMS301A Cook, steam and cool product NIL MTMS302A Prepare dried meat NIL MTMS303A Fill casings NIL MTMS304A Thaw product – water NIL MTMS305A Thaw product – air NIL MTMS306A Identify and repair equipment faults NIL MTMS309A Operate product forming machinery NIL MTMS310A Operate link and tie machinery NIL MTMS311A Operate complex slicing and packaging machinery NIL MTMSR201B Prepare and slice meat cuts MTMMP11C MTMSR202B Trim meat to specifications MTMMP11C

MTMSR203B Package product using automatic packing and labelling equipment NIL

MTMSR204B Despatch meat product NIL MTMSR301B Break carcase into primal cuts MTMMP11C MTMSR302B Prepare primal cuts MTMMP11C

Page 14 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Imported Units of Competency

BSB01 Business Services Training Package

Code Unit title Pre-requisite

BSBCMN107A Operate a personal computer NIL BSBCMN314A Utilise a knowledge management system NIL BSBCMN317A Meet customer needs and expectations NIL BSBCMN404A Develop teams and individuals NIL BSBCMN412A Promote innovation and change NIL BSBCMN418A Address customer needs NIL BSBEBUS406A Monitor and maintain records in an online environment NIL BSBFLM312A Contribute to team effectiveness NIL BSBFLM405B Implement operational plan NIL BSBFLM406B Implement workplace information system NIL BSBFLM409B Implement continuous improvement NIL BSBFLM412A Promote team effectiveness NIL BSBFLM513A Manage budgets and financial plans within the work team NIL BSBHR404A Co-ordinate human resource services NIL BSBHR604A Manage employee relations NIL BSBMGT503A Prepare budgets and financial plans NIL BSBMGT504A Manage budgets and financial plans NIL BSBMGT511A Develop a business opportunity NIL BSBMGT603A Review and develop business plans NIL BSBMKG405A Implement and monitor marketing activities NIL

CHC02 Community Services Training Package

CHCORG11B Lead and develop others NIL

FDF03 Food Processing Industry Training Package

FDFCORBM2A Use basic mathematical concepts NIL FDFFSACA Assess compliance with food safety programs FDFFSCOMA, FDFFSCHZA or MTMP3073A FDFFSCFSAA Conduct food safety audits FDFFSCOMA, FDFFSCHZA or MTMP3073A

FDFFSCHZA Identify, evaluate and control food safety hazards FDFFSCOMA, FDFFSACA

FDFFSCOMA Communicate and negotiate to conduct food safety audits NIL FDFZMHFS2A Work in a freezer storage area NIL FDFZMHTS2A Work with temperature controlled stock NIL FDFZPRSP3A Set up a production/packaging line for operation NIL

HLT07 Health Training Package

HLTFA301B Apply first aid NIL

PMPA02 Chemicals, Hydrocarbons and Oil Refining Training Package

PMASUP130B Follow established work plan NIL

PML04 Laboratory Operations Training Package

Code Unit title Pre-requisite PMLCAL400A Perform standard calibrations NIL PMLDATA200A Record and present data NIL PMLMAIN300B Maintain the laboratory fit for purpose NIL PMLORG602B Manage complex projects NIL PMLSAMP201A Handle and transport samples or equipment NIL PMLSAMP400B Obtain representative samples in accordance with sampling plan NIL PMLTEST300B Perform basic tests NIL PMLTEST303B Prepare working solutions NIL PMLTEST304B Prepare culture media NIL PMLTEST305B Perform aseptic techniques NIL

PRM04 Asset Maintenance Training Package

PRMCL35B Maintain a cleaning storage area NIL PRMCL38A Clean a food handling area NIL

RTC02 Rural/Conservation Common Units

RTC2309A Operate tractors NIL

RTE03 Rural Production Training Package

RTE2308A Operate ride-on vehicles NIL RTE2106A Care for and train working dogs NIL RTE2130A Ride horses and care for equipment NIL

TAA04 Training and Assessment Training Package

TAADEL301A Provide training through instruction and demonstration of work skills NIL TAAASS401A Plan and organise assessment NIL TAAASS402A Assess competence NIL

TDT02 Transport and Distribution Training Package

TDTA997C Complete and check import/export documentation NIL TDTD1397B Move materials mechanically using automated equipment NIL TDTD2097B Care for livestock in transit NIL

THH02 Hospitality Training Package

THHADCC01B Prepare pates and terrines NIL THHGLE13B Manage finances within a budget THHGF06A

Page 16 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

WRR02 Retail Training Package

Code Unit title Pre-requisite

WRRF1B Balance register/terminal NIL WRRF4B Prepare payroll NIL WRRI4B Buy merchandise NIL WRRM3B Coordinate merchandise presentation NIL WRRO5B Control inventory NIL WRRO6B Manage store facilities NIL WRRPL2B Set strategic plans NIL WRRPL3B Initiate and implement change NIL WRRS1B Sell products and services NIL

Table 3: MTM Units of Competency and their pre-requisites

Mapping of MTM07 Australian Meat Industry Training Package Units of Competency to MTM00 Australian Meat Industry Training Package Units of Competency

Package specific

Unit Code Relationship Comment in relation to the MTM00

MTMCOR401B Revised Unit updated and equivalent to MTMCOR401A

MTMCOR402B Revised Unit updated and equivalent to MTMCOR402A MTMMP1C Revised Unit updated and equivalent to MTMMP1B

MTMMP2C Revised Unit updated and equivalent to MTMMP2B MTMMP3C Revised Unit updated and equivalent to MTMMP3B MTMMP4C Revised Unit updated and equivalent to MTMMP4B

MTMMP5C Revised Unit updated and equivalent to MTMMP5B MTMMP6C Revised Unit updated and equivalent to MTMMP6B MTMMP11C Revised Unit updated and equivalent to MTMMP11B

MTMMP38C Revised Unit updated and equivalent to MTMMP38B

MTMMP46C Revised Unit updated and equivalent to MTMMP46B

MTMMP48C Revised Unit updated and equivalent to MTMMP48B MTMMP53C Revised Unit updated and equivalent to MTMMP53B

MTMMP64C Revised Unit updated and equivalent to MTMMP64B

MTMMP65C Revised Unit updated and equivalent to MTMMP65B MTMMP66C Revised Unit updated and equivalent to MTMMP66B

MTMMP67C Revised Unit updated and equivalent to MTMMP67B

MTMMP68C Revised Unit updated and equivalent to MTMMP68B MTMMP69C Revised Unit updated and equivalent to MTMMP69B

MTMMP70C Revised Unit updated and equivalent to MTMMP70B MTMMP72C Revised Unit updated and equivalent to MTMMP72B

MTMMP76C Revised Unit updated and equivalent to MTMMP76B MTMMP77C Revised Unit updated and equivalent to MTMMP77B

MTMMP79C Revised Unit updated and equivalent to MTMMP79B

MTMMP80C Revised Unit updated and equivalent to MTMMP80B

MTMMP81C Revised Unit updated and equivalent to MTMMP81B MTMMP82C Revised Unit updated and equivalent to MTMMP82B MTMMP83C Revised Unit updated and equivalent to MTMMP83B MTMMP84C Revised Unit updated and equivalent to MTMMP84B

MTMMP87C Revised Unit updated and equivalent to MTMMP87B MTMMP88C Revised Unit updated and equivalent to MTMMP88B MTMMP89C Revised Unit updated and equivalent to MTMMP89B MTMMP90C Revised Unit updated and equivalent to MTMMP90B MTMMP91C Revised Unit updated and equivalent to MTMMP91B MTMP2002B Revised Unit updated and equivalent to MTMP2002A

MTMP2004A New unit Replaces MTMP2003A, which has been split into two units

MTMP2005A New unit Replaces MTMP2003A, which has been split into two units

MTMP2006A New unit Replaces MTMP2001A, changed Elements and Performance Criteria MTMP2007A New unit No equivalent in MTM00

MTMP2009A New unit No equivalent in MTM00

Page 18 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Unit Code Relationship Comment in relation to the MTM00

MTMP2011B Revised Unit updated and equivalent to MTMP2011A

MTMP2012B Revised Unit updated and equivalent to MTMP2012A MTMP2013B Revised Unit updated and equivalent to MTMP2013A MTMP2014B Revised Unit updated and equivalent to MTMP2014A

MTMP2015B Revised Unit updated and equivalent to MTMP2015A MTMP2016B Revised Unit updated and equivalent to MTMP2016A

MTMP2017B Revised Unit updated and equivalent to MTMP2017A MTMP2018B Revised Unit updated and equivalent to MTMP2018A MTMP2020B Revised Unit updated and equivalent to MTMP2020A

MTMP2021B Revised Unit updated and equivalent to MTMP2021A

MTMP2022B Revised Unit updated and equivalent to MTMP2022A

MTMP2023B Revised Unit updated and equivalent to MTMP2023A MTMP2024B Revised Unit updated and equivalent to MTMP2024A MTMP2025A New unit Replaces MTMP2019A, which has been split into two units

MTMP2026A New unit Replaces MTMP2019A, which has been split into two units MTMP2027A New unit No equivalent in MTM00 MTMP2028A New unit No equivalent in MTM00

MTMP2029A New unit No equivalent in MTM00

MTMP2030A New unit No equivalent in MTM00

MTMP2031B Revised Unit updated and equivalent to MTMP2031A MTMP2032B Revised Unit updated and equivalent to MTMP2032A; no longer includes air knife

MTMP2033B Revised Unit updated and equivalent to MTMP2033A MTMP2034B Revised Unit updated and equivalent to MTMP2034A

MTMP2035B Revised Unit updated and equivalent to MTMP2035A

MTMP2036B Revised Unit updated and equivalent to MTMP2036A MTMP2037B Revised Unit updated and equivalent to MTMP2037A

MTMP2038B Revised Unit updated and equivalent to MTMP2038A

MTMP2039B Revised Unit updated and equivalent to MTMP2039A MTMP2040B Revised Unit updated and equivalent to MTMP2040A

MTMP2042B Revised Unit updated and equivalent to MTMP2042A

MTMP2043B Revised Unit updated and equivalent to MTMP2043A MTMP2044A New unit Replaces MTMP2041A, which has been split into two units MTMP2045A New unit Replaces MTMP2041A, which has been split into two units

MTMP2046A New unit No equivalent in MTM00

MTMP2047A New unit No equivalent in MTM00 MTMP2048A New unit No equivalent in MTM00

MTMP2049A New unit Replaces MTMPSR301A in the abattoirs sector MTMP2050A New unit No equivalent in MTM00 MTMP2051B Revised Unit updated and equivalent to MTMP2051A MTMP2052B Revised Unit updated and equivalent to MTMP2052A MTMP2053B Revised Unit updated and equivalent to MTMP2053A MTMP2054B Revised Unit updated and equivalent to MTMP2054A

MTMP2055B Revised Unit updated and equivalent to MTMP2055A MTMP2057A New unit No equivalent in MTM00 MTMP2058A New unit No equivalent in MTM00

MTMP2061B Revised Unit updated and equivalent to MTMP2061A

MTMP2062B Revised Unit updated and equivalent to MTMP2062A MTMP2063B Revised Unit updated and equivalent to MTMP2063A

Unit Code Relationship Comment in relation to the MTM00

MTMP2064B Revised Unit updated and equivalent to MTMP2064A

MTMP2065B Revised Unit updated and equivalent to MTMP2065A MTMP2066B Revised Unit updated and equivalent to MTMP2066A MTMP2067A New unit No equivalent in MTM00

MTMP2068A New unit No equivalent in MTM00 MTMP2071B Revised Unit updated and equivalent to MTMP2071A

MTMP2072B Revised Unit updated and equivalent to MTMP2072A MTMP2074B Revised Unit updated and equivalent to MTMP2074A MTMP2075B Revised Unit updated and equivalent to MTMP2075A

MTMP2081B Revised Unit updated and equivalent to MTMP2081A

MTMP2082B Revised Unit updated and equivalent to MTMP2082A

MTMP2083B Revised Unit updated and equivalent to MTMP2083A MTMP2084B Revised Unit updated and equivalent to MTMP2084A MTMP2085B Revised Unit updated and equivalent to MTMP2085A

MTMP2086A New unit No equivalent in MTM00 MTMP2091B Revised Unit updated and equivalent to MTMP2091A MTMP2092B Revised Unit updated and equivalent to MTMP2092A

MTMP2093B Revised Unit updated and equivalent to MTMP2093A

MTMP2094B Revised Unit updated and equivalent to MTMP2094A

MTMP2095B Revised Unit updated and equivalent to MTMP2095A MTMP2096B Revised Unit updated and equivalent to MTMP2096A

MTMP2102B Revised Unit updated and equivalent to MTMP2102A MTMP2115B Revised Unit updated and equivalent to MTMP2115A

MTMP2116A New unit Replaces MTMP2103A, MTMP2104A, MTMP2105A, MTMP2106A, MTMP2107A, MTMP2108A, MTMP2109A, MTMP2110A, MTMP2111A, MTMP2113A, MTMP2114A. Individual units are not equivalent to MTMP2116A

MTMP2117A New unit Replaces MTMP2112A

MTMP2118A New unit Replaces and is equivalent to MTMP2101A, revised Elements and Performance Criteria MTMP2121B Revised Unit updated and equivalent to MTMP2121A MTMP2122B Revised Unit updated and equivalent to MTMP2122A

MTMP2123B Revised Unit updated and equivalent to MTMP2123A

MTMP2124B Revised Unit updated and equivalent to MTMP2124A MTMP2125B Revised Unit updated and equivalent to MTMP2125A

MTMP2126B Revised Unit updated and equivalent to MTMP2126A

MTMP2127A New unit No equivalent in MTM00 MTMP2131B Revised Unit updated and equivalent to MTMP2131A

MTMP2132B Revised Unit updated and equivalent to MTMP2132A

MTMP2133B Revised Unit updated and equivalent to MTMP2133A MTMP2134B Revised Unit updated and equivalent to MTMP2134A MTMP2135B Revised Unit updated and equivalent to MTMP2135A MTMP2136B Revised Unit updated and equivalent to MTMP2136A MTMP2137A New unit No equivalent in MTM00 MTMP2141B Revised Unit updated and equivalent to MTMP2141A MTMP2142B Revised Unit updated and equivalent to MTMP2142A

MTMP2143B Revised Unit updated and equivalent to MTMP2143A

MTMP2144B Revised Unit updated and equivalent to MTMP2144A

MTMP2145B Revised Unit updated and equivalent to MTMP2145A MTMP2147B Revised Unit updated and equivalent to MTMP2147A

Page 20 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Unit Code Relationship Comment in relation to the MTM00

MTMP2148A New unit Replaces MTMP2146A, which has been split into two units

MTMP2149A New unit Replaces MTMP2146A, which has been split into two units MTMP2150A New unit No equivalent in MTM00 MTMP2151B Revised Unit updated and equivalent to MTMP2151A

MTMP2152B Revised Unit updated and equivalent to MTMP2152A MTMP2153B Revised Unit updated and equivalent to MTMP2153A

MTMP2154B Revised Unit updated and equivalent to MTMP2154A MTMP2155B Revised Unit updated and equivalent to MTMP2155A MTMP2156A New unit No equivalent in MTM00

MTMP2157A New unit No equivalent in MTM00

MTMP2158A New unit No equivalent in MTM00

MTMP2161B Revised Unit updated and equivalent to MTMP2161A MTMP2162B Revised Unit updated and equivalent to MTMP2162A MTMP2163B Revised Unit updated and equivalent to MTMP2163A

MTMP2164B Revised Unit updated and equivalent to MTMP2164A MTMP2165B Revised Unit updated and equivalent to MTMP2165A MTMP2166B Revised Unit updated and equivalent to MTMP2166A

MTMP2167B Revised Unit updated and equivalent to MTMP2167A

MTMP2168A New unit No equivalent in MTM00

MTMP2171B Revised Unit updated and equivalent to MTMP2171A MTMP2172B Revised Unit updated and equivalent to MTMP2172A

MTMP2173B Revised Unit updated and equivalent to MTMP2173A MTMP2175B Revised Unit updated and equivalent to MTMP2175A

MTMP2176B Revised Unit updated and equivalent to MTMP2176A

MTMP2177B Revised Unit updated and equivalent to MTMP2177A MTMP2178A New unit No equivalent in MTM00

MTMP2179A New unit No equivalent in MTM00

MTMP2181B Revised Unit updated and equivalent to MTMP2181A MTMP2182B Revised Unit updated and equivalent to MTMP2182A

MTMP2183B Revised Unit updated and equivalent to MTMP2183A

MTMP2184B Revised Unit updated and equivalent to MTMP2184A MTMP2185B Revised Unit updated and equivalent to MTMP2185A MTMP2186B Revised Unit updated and equivalent to MTMP2186A

MTMP2187B Revised Unit updated and equivalent to MTMP2187A

MTMP2188B Revised Unit updated and equivalent to MTMP2188A MTMP2192A Renamed unit Replaces and is equivalent to MTMP2191A

MTMP2193A New unit No equivalent in MTM00 MTMP2196B Revised Unit updated and equivalent to MTMP2196A MTMP2197B Revised Unit updated and equivalent to MTMP2197A MTMP2198B Revised Unit updated and equivalent to MTMP2198A MTMP2201B Revised Unit updated and equivalent to MTMP2201A MTMP3001B Revised Unit updated and equivalent to MTMP3001A

MTMP3002B Revised Unit updated and equivalent to MTMP3002A MTMP3006B Revised Unit updated and equivalent to MTMP3006A MTMP3007B Revised Unit updated and equivalent to MTMP3007A

MTMP3008B Revised Unit updated and equivalent to MTMP3008A

MTMP3009B Revised Unit updated and equivalent to MTMP3009A MTMP3011B Revised Unit updated and equivalent to MTMP3011A

Unit Code Relationship Comment in relation to the MTM00

MTMP3012B Revised Unit updated and equivalent to MTMP3012A

MTMP3013B Revised Unit updated and equivalent to MTMP3013A MTMP3014B Revised Unit updated and equivalent to MTMP3014A MTMP3016A New unit Equivalent to MTMP3025A, if undertaken on sheep or goats

MTMP3021B Revised Unit updated and equivalent to MTMP3021A MTMP3022B Revised Unit updated and equivalent to MTMP3022A

MTMP3023B Revised Unit updated and equivalent to MTMP3023A MTMP3024B Revised Unit updated and equivalent to MTMP3024A MTMP3025B Revised Unit updated and equivalent to MTMP3025A

MTMP3026B Revised Unit updated and equivalent to MTMP3026A

MTMP3031B Revised Unit updated and equivalent to MTMP3031A

MTMP3032B Revised Unit updated and equivalent to MTMP3032A MTMP3033B Revised Unit updated and equivalent to MTMP3033A MTMP3034B Revised Unit updated and equivalent to MTMP3034A

MTMP3036B Revised Unit updated and equivalent to MTMP3036A MTMP3037B Revised Unit updated and equivalent to MTMP3037A MTMP3038B Revised Unit updated and equivalent to MTMP3038A

MTMP3039B Revised Unit updated and equivalent to MTMP3039A

MTMP3041B Revised Unit updated and equivalent to MTMP3041A

MTMP3042B Revised Unit updated and equivalent to MTMP3042A MTMP3043A New unit Equivalent to MTMP2032A if assessment included use of air knife

MTMP3044A New unit No equivalent in MTM00 MTMP3045A Revised Replaces MTMP2056A, additional Elements and Performance Criteria

MTMP3052B Revised Unit updated and equivalent to MTMP3052A

MTMP3054B Revised Unit updated and equivalent to MTMP3054A MTMP3055B Revised Unit updated and equivalent to MTMP3055A

MTMP3056B Revised Unit updated and equivalent to MTMP3056A

MTMP3057B Revised Unit updated and equivalent to MTMP3057A MTMP3058B Revised Unit updated and equivalent to MTMP3058A

MTMP3059B Revised Unit updated and equivalent to MTMP3059A

MTMP3060B Revised Unit updated and equivalent to MTMP3060A MTMP3061B Revised Unit updated and equivalent to MTMP3061A MTMP3062A New unit Unit replaces MTMP3051A; unit split into two units

MTMP3063A New unit Unit replaces MTMP3051A; unit split into two units

MTMP3064A New unit Unit replaces MTMP3053A; unit split into two units MTMP3065A New unit Unit replaces MTMP3053A; unit split into two units

MTMP3066A New unit No equivalent in MTM00 MTMP3071B Revised Unit updated and equivalent to MTMP3071A MTMP3072B Revised Unit updated and equivalent to MTMP3072A MTMP3073A New unit Unit replaces MTMMP73B, new Elements and Performance Criteria MTMP3074A New unit No equivalent in MTM00 MTMP3075A New unit No equivalent in MTM00

MTMP3076A New unit No equivalent in MTM00 MTMP3077A New unit No equivalent in MTM00 MTMP3081B Revised Unit updated and equivalent to MTMP3081A

MTMP3082B Revised Unit updated and equivalent to MTMP3082A

MTMP3083B Revised Unit updated and equivalent to MTMP3083A MTMP3084B Revised Unit updated and equivalent to MTMP3084A

Page 22 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Unit Code Relationship Comment in relation to the MTM00

MTMP3085B Revised Unit updated and equivalent to MTMP3085A

MTMP3086B Revised Unit updated and equivalent to MTMP3086A MTMP3087B Revised Unit updated and equivalent to MTMP3087A MTMP3088B Revised Unit updated and equivalent to MTMP3088A

MTMP3089B Revised Unit updated and equivalent to MTMP3089A MTMP3090A New unit Unit replaces MTMMP46B at level III, revised Elements and Performance Criteria

MTMP3095A New unit Unit replaces and is equivalent to MTMP3098A, revised Elements and Performance Criteria

MTMP3099A New unit Equivalent to MTMMP65C if AUS-MEAT descriptions used

MTMP3100A New unit Equivalent to MTMMP64C if AUS-MEAT descriptions used

MTMP3101A New unit Equivalent to MTMMP66C if AUS-MEAT descriptions used

MTMP3102A New unit No equivalent in MTM00 MTMP3103A New unit No equivalent in MTM00 MTMP3104A New unit No equivalent in MTM00

MTMP3107A New unit No equivalent in MTM00 MTMP401A New unit No equivalent in MTM00 MTMP402A New unit No equivalent in MTM00

MTMP403A New unit No equivalent in MTM00

MTMP404A New unit Replaces MTMP3096A, substantial changes to Elements and Performance Criteria, not equivalent

MTMP405A New unit No equivalent in MTM00

MTMP407A New unit No equivalent in MTM00 MTMPR201B Revised Unit updated and equivalent to MTMPR201A

MTMPS201B Revised Unit updated and equivalent to MTMPS201A

MTMPS203B Revised Unit updated and equivalent to MTMPS203A MTMPS204B Revised Unit updated and equivalent to MTMPS204A

MTMPS205B Revised Unit updated and equivalent to MTMPS205A

MTMPS206B Revised Unit updated and equivalent to MTMPS206A MTMPS411B Revised Unit updated and equivalent to MTMPS411A

MTMPS412B Revised Unit updated and equivalent to MTMPS412A

MTMPS414A New unit No equivalent in MTM00 MTMPS5601B Revised Unit updated and equivalent to MTMPS5601A MTMPS5602B Revised Unit updated and equivalent to MTMPS5602A

MTMPS5603B Revised Unit updated and equivalent to MTMPS5603A

MTMPS5604B Revised Unit updated and equivalent to MTMPS5604A MTMPS5605B Revised Unit updated and equivalent to MTMPS5605A

MTMPS5606B Revised Unit updated and equivalent to MTMPS5606A MTMPS5607B Revised Unit updated and equivalent to MTMPS5607A MTMPS5608B Revised Unit updated and equivalent to MTMPS5608A MTMPS5609B Revised Unit updated and equivalent to MTMPS5609A MTMPS5610B Revised Unit updated and equivalent to MTMPS5610A; changed Elements and Performance Criteria

MTMPSR201B Revised Unit updated and equivalent to MTMPSR201A MTMPSR202A New unit No equivalent in MTM00 MTMPSR301B Revised Unit updated and equivalent to MTMPSR301A

MTMPSR401B Revised Unit updated and equivalent to MTMPSR401A

MTMPSR402B Revised Unit updated and equivalent to MTMPSR402A MTMPSR403B Revised Unit updated and equivalent to MTMPSR403A

MTMPSR404B Revised Unit updated and equivalent to MTMPSR404A

Unit Code Relationship Comment in relation to the MTM00

MTMPSR405B Revised Unit updated and equivalent to MTMPSR405A

MTMPSR406B Revised Unit updated and equivalent to MTMPSR406A MTMPSR5601B Revised Unit updated and equivalent to MTMPSR5601A MTMPSR5602B Revised Unit updated and equivalent to MTMPSR5602A

MTMPSR5603B Revised Unit updated and equivalent to MTMPSR5603A MTMPSR5604B Revised Unit updated and equivalent to MTMPSR5604A

MTMPSR5605B Revised Unit updated and equivalent to MTMPSR5605A MTMPSR5606B Revised Unit updated and equivalent to MTMPSR5606A MTMR101B Revised Unit updated and equivalent to MTMR101A

MTMR102B Revised Unit updated and equivalent to MTMR102A

MTMR103B Revised Unit updated and equivalent to MTMR103A

MTMR104B Revised Unit updated and equivalent to MTMR104A MTMR106B Revised Unit updated and equivalent to MTMR106A MTMR107B Revised Unit updated and equivalent to MTMR107A

MTMR108A New unit Replaces, and is equivalent to FDFOPTRM1A MTMR109A New unit No equivalent in MTM00 MTMR201B Revised Unit updated and equivalent to MTMR201A

MTMR202B Revised Unit updated and equivalent to MTMR202A

MTMR203B Revised Unit updated and equivalent to MTMR203A

MTMR204B Revised Unit updated and equivalent to MTMR204A MTMR207A New unit Replaces and is equivalent to THHBCC01A if assessed in relation to meat cookery

MTMR208A New unit Replaces and is equivalent to MTMPSR201A if assessed in a meat retail environment MTMR209A New unit Replaces and is equivalent to FDFOPTRM2A

MTMR210A New unit Replaces MTMR205B; additional Elements and Performance Criteria

MTMR211A New unit Replaces MTMR206B; changed Elements and Performance Criteria MTMR212A New unit No equivalent in MTM00

MTMR301B Revised Unit updated and equivalent to MTMR301A

MTMR302B Revised Unit updated and equivalent to MTMR302A MTMR303B Revised Unit updated and equivalent to MTMR303A

MTMR304B Revised Unit updated and equivalent to MTMR304A

MTMR305B Revised Unit updated and equivalent to MTMR305A MTMR306B Revised Unit updated and equivalent to MTMR306A MTMR307B Revised Unit updated and equivalent to MTMR307A

MTMR308B Revised Unit updated and equivalent to MTMR308A

MTMR309B Revised Unit updated and equivalent to MTMR309A MTMR310B Revised Unit updated and equivalent to MTMR310A

MTMR311B Revised Unit updated and equivalent to MTMR311A MTMR312B Revised Unit updated and equivalent to MTMR312A MTMR313B Revised Unit updated and equivalent to MTMR313A MTMR314A New unit Replaces and is equivalent to WRRI.3A MTMR315A New unit Replaces and is equivalent to FDFOPTNUM3A MTMR316A New unit No equivalent in MTM00

MTMR317A New unit Replaces MTMPSR301B; changed Elements and Performance Criteria MTMR318A New unit No equivalent in MTM00 MTMR319A New unit Replaces MTMSR301A; changed Elements and Performance Criteria

MTMR320A New unit No equivalent in MTM00

MTMS14C Revised Unit updated and equivalent to MTMS14B MTMS32C Revised Unit updated and equivalent to MTMS32B

Page 24 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Unit Code Relationship Comment in relation to the MTM00

MTMS33C Revised Unit updated and equivalent to MTMS33B

MTMS34C Revised Unit updated and equivalent to MTMS34B MTMS38C Revised Unit updated and equivalent to MTMS38B MTMS39C Revised Unit updated and equivalent to MTMS39B

MTMS101B Revised Unit updated and equivalent to MTMS101A MTMS102B Revised Unit updated and equivalent to MTMS102A

MTMS201B Revised Unit updated and equivalent to MTMS201A MTMS205B Revised Unit updated and equivalent to MTMS205A MTMS206B Revised Unit updated and equivalent to MTMS206A

MTMS207B Revised Unit updated and equivalent to MTMS207A

MTMS208B Revised Unit updated and equivalent to MTMS208A

MTMS210A New unit Replaces and is equivalent to MTMS202A which has been split into two units MTMS211A New unit Replaces and is equivalent to MTMS203A which has been split into two units MTMS212A New unit Replaces and is equivalent to MTMS19B which has been split into two units

MTMS213A New unit Replaces and is equivalent to MTMS204A which has been renamed MTMS214A New unit Replaces and is equivalent to MTMS209A which has been split into two units MTMS215A New unit Replaces and is equivalent to MTMS209A which has been split into two units

MTMS216A New unit Replaces and is equivalent to MTMPS202A which has been split into two units

MTMS218A New unit Replaces and is equivalent to FDFOPTNUM2A

MTMS300A Renamed Formerly MTMS35B, units are equivalent MTMS301A Revised Replaces and is equivalent to MTMS19A

MTMS302A New unit No equivalent in MTM00 MTMS303A New unit No equivalent in MTM00

MTMS304A New unit No equivalent in MTM00

MTMS305A New unit No equivalent in MTM00 MTMS306A New unit Replaces and is equivalent to FDFOPTRM3A

MTMS309A New unit No equivalent in MTM00

MTMS310A New unit No equivalent in MTM00 MTMS311A New unit No equivalent in MTM00

MTMSR201B Revised Unit updated and equivalent to MTMSR201A

MTMSR202B Revised Unit updated and equivalent to MTMSR202A MTMSR203B Revised Unit updated and equivalent to MTMSR203A MTMSR204B Revised Unit updated and equivalent to MTMSR204A

MTMSR301B Revised Unit updated and equivalent to MTMSR301A

MTMSR302B Revised Unit updated and equivalent to MTMSR302A

Imported Units

BSB01 Business Services Training Package

Unit Code Relationship Comment in relation to the MTM00

BSBCMN107A Replacement for Replaces BSATEC203A; units are not equivalent superseded unit

BSBCMN314A New to this Training No equivalent in MTM00 Package

BSBCMN317A New to this Training No equivalent in MTM00 Package

BSBCMN404A Replacement for Replaces BSXFMI404A superseded unit

BSBCMN412A Replacement for Replaces BSXFMI410A superseded unit

BSBCMN418A Replacement for Replaces BSXFMI407A superseded unit

BSBEBUS406A New to this Training No equivalent in MTM00 Package

BSBFLM312A Replacement for Replaces PMLTEAM300 superseded unit

BSBFLM405B Replacement for Replaces BSXFMI405A superseded unit

BSBFLM406B Replacement for Replaces FDFCORWP4A superseded unit

BSBFLM409B Replacement for Replaces BSXFMI409A, not equivalent superseded unit

BSBFLM412A Replacement for Replaces BSXFMI402A superseded unit

BSBFLM513A Replacement for Partially replaces FDFOPTFP5A, not equivalent superseded unit

BSBHR404A Replacement for Replaces BSX023/06 superseded unit

BSBHR604A Replacement for Replaces PSPHR604A, not equivalent superseded unit

BSBMGT503A Replacement for Partially replaces FDFOPTFP5A, not equivalent superseded unit

BSBMGT504A Replacement to Replaces BSX023/07 superseded unit

BSBMGT511A Replacement for Replaces BSX023/01A superseded unit

BSBMGT603A Replacement for Replaces BSX023/02A and BSX023/08A, not equivalent superseded unit

BSBMKG405A Replacement for Replaces BSX203/04 superseded unit

CHC02 Community Services Training Package

CHCORG11B Revised unit Unit has been updated and is equivalent to CHCORG11A

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FDF03 Food Processing Industry Training Package

Unit Code Relationship Comment in relation to the MTM00

FDFCORBM2A New to this Training No equivalent n MTM00 Package

FDFFSACA New to this Training Replaces internal and external auditing units in MTM00; units are not equivalent Package

FDFFSCHZA New to this Training Replaces internal and external auditing units in MTM00; units are not equivalent Package

FDFFSCFSAA New to this Training Replaces internal and external auditing units in MTM00; units are not equivalent Package

FDFFSCOMA New to this Training Replaces internal and external auditing units in MTM00; units are not equivalent Package

FDFZMHFS2A New to this Training No equivalent in MTM00 Package

FDFZMHTS2A New to this Training No equivalent in MTM00 Package

FDFZPRSP3A New to this Training No equivalent in MTM00 Package

HLT07 Health Training Package

HLTFA301B Apply first aid NIL

PMA02 Chemical, Hydrocarbons and Oil Refining Training Package

PMASUP130B Replacement for Replaces PMLORG300A superseded unit

PML04 Laboratory Operations Training Package

PMLCAL400A New to this Training Replaces PMLTEST302A; units are not equivalent Package

PMLDATA200A New to this Training No equivalent in MTM00 Package

PMLMAIN300B Revised unit Unit has been updated and is equivalent to PMLMAIN300A

PMLORG602B Revised unit Unit has been updated and is equivalent to PMLORG602A

PMLSAMP201A Unchanged No change

PMLSAMP400B Revised unit Unit has been updated and is equivalent to PMLSAMP400A

PMLTEST300B Revised unit Unit has been updated and is equivalent to PMLTEST300A

PMLTEST303B Revised unit Unit has been updated and is equivalent to PMLTEST303A PMLTEST304B Revised unit Unit has been updated and is equivalent to PMLTEST304A PMLTEST305B Revised unit Unit has been updated and is equivalent to PMLTEST305A

PRM04 Asset Maintenance Training Package

PRMCL35B New to this Training No equivalent in MTM00 Package

PRMCL38A New to this Training Replaces PMCCOR102A Package

RTC Rural/Conservation Common Units

RTC2309A New to this Training No equivalent in MTM00 Package

RTE03 Rural Production Training Package

Unit Code Relationship Comment in relation to the MTM00

RTE2308A New to this Training No equivalent in MTM00 Package

RTE2106A New to this Training No equivalent in MTM00 Package

RTE2130A New to this Training No equivalent in MTM00 Package

TAA04 Training and Assessment Training Package

TAADEL301A New to this Training No equivalent in MTM00 Package

TAAASS401A New to this Training No equivalent in MTM00 Package

TAAASS402A New to this Training No equivalent in MTM00 Package

TDT02 Transport and Distribution Training Package

TDTA997B New to this Training No equivalent in MTM00 Package

TDTD1397B New to this Training No equivalent in MTM00 Package

TDTD2097B Revised unit Unit has been updated and is equivalent to TDTD2097A.

THH02 Hospitality Training Package

THHADCC01B Revised unit Unit has been updated and is equivalent toTHHADCC01A; Elements and Performance Criteria have changed

THHGLE13B Revised unit Unit has been updated and is equivalent to THHGLE13A

WRR02 Retail Training Package

WRRF1B Revised unit Unit has been updated and is equivalent to WRRF.1A WRRF4B Revised unit Unit has been updated and is equivalent to WRRF.4A

WRRI4B Revised unit Unit has been updated and is equivalent to WRRI.4A

WRRM3B Revised unit Unit has been updated and is equivalent to WRRM.3A WRRO5B Revised unit Unit has been updated and is equivalent to WRRO.5A

WRRO6B Revised unit Unit has been updated and is equivalent to WRRO.6A

WRRPL2B Revised unit Unit has been updated and is equivalent to WRRPL.2A WRRPL3B Revised unit Unit has been updated and is equivalent to WRRPL.3A WRRS1B New to this Training No equivalent in MTM00 Package

Table 4: Mapping of MTM07 Units of Competency to MTM00 Units of Competency

Page 28 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

Mapping of MTM07 Australian Meat Industry Training Package Qualifications to MTM00 Australian Meat Industry Training Package Qualifications

Qualification Relationship Comment in relation to the previous iteration of the Code Training Package

MTM10107 Replaces MTM10100 Outcomes deemed as approximately equivalent MTM10207 Replaces MTM10200 Outcomes deemed as approximately equivalent

MTM20107 Replaces MTM20100 New units added; outcomes deemed as approximately equivalent MTM20207 Replaces MTM20200 Substantial unit changes; outcomes deemed as approximately equivalent MTM20307 Replaces MTM20300 Some unit changes; outcomes deemed as approximately equivalent

MTM20407 Replaces MTM20400 Small change to packaging rules; outcomes deemed as approximately equivalent

MTM30107 Replaces MTM30100 New units added; outcomes deemed as approximately equivalent MTM30207 Replaces MTM30200 Outcomes deemed as approximately equivalent MTM30307 Replaces MTM30300 New units added; outcomes deemed as approximately equivalent

MTM30407 Replaces MTM30400 Outcomes deemed as approximately equivalent MTM30507 Replaces MTM30500 New units added; outcomes deemed as approximately equivalent

MTM30607 Replaces MTM30600 Substantial unit changes; outcomes deemed as approximately equivalent

MTM30807 Replaces MTM30800 Outcomes deemed as approximately equivalent

MTM30907 New qualification For larger smallgoods manufacturing establishments

MTM31007 Replaces MTM30700 Substantial unit changes, outcomes deemed as approximately equivalent MTM40107 Replaces MTM40100 Outcomes deemed as approximately equivalent

MTM40207 Replaces MTM40200 Substantial unit changes; change in unit content and packaging of units MTM40307 Replaces MTM40300 Substantial unit changes; outcomes deemed as approximately equivalent

MTM40407 Replaces MTM40400 Substantial unit changes; qualification extended to cover all sectors

MTM50107 Replaces MTM50100 Outcomes deemed as approximately equivalent MTM50207 Replaces MTM50200 Outcomes deemed as approximately equivalent

MTM60107 Replaces MTM60100 Outcomes deemed as approximately equivalent

PML30104 Replaces PML30199 Outcomes deemed as approximately equivalent

Table 5: Mapping of MTM07 Qualifications to MTM00 Qualifications

Imported Qualifications and Units of Competency The MTM07 Australian Meat Industry Training Package has imported the following qualification from the PML04 Laboratory Operations Training Package: • PML30104 Certificate III in Laboratory Skills. PML30104 Certificate III in Laboratory Skills replaces PML30199 Certificate III in Laboratory Skills. The MTM07 Australian Meat Industry Training Package has imported Units of Competency from the following Training Packages: • BSB01 Business Services Training Package • CHC02 Community Services Training Package • FDF03 Food Processing Industry Training Package • HLT07 Health Training Package • PMA02 Chemical, Hydrocarbons and Oil Refining Training Package • PML04 Laboratory Skills Training Package • PRM04 Asset Maintenance Training Package • RTC02 Rural/Conservation Common Units • RTE03 Rural Production Training Package • TDT02 Transport and Distribution Training Package • THH02 Hospitality Training Package • WRR02 Retail Training Package. The imported qualification is not provided in the MTM07 Australian Meat Industry Training Package; it can be downloaded from the National Training Information Service (NTIS) at http://www.ntis.gov.au. The imported units are contained within Volume VII of the MTM07 Australian Meat Industry Training Package.

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Overview of Training Packages

Page 32 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

What is a Training Package? A Training Package is an integrated set of nationally endorsed competency standards, assessment guidelines and Australian Qualifications Framework (AQF) qualifications for a specific industry, industry sector or enterprise. Each Training Package: • provides a consistent and reliable set of components for training, recognising and assessing people’s skills, and may also have optional support materials • enables nationally recognised qualifications to be awarded through direct assessment of workplace competencies • encourages the development and delivery of flexible training which suits individual and industry requirements • encourages learning and assessment in a work-related environment which leads to verifiable workplace outcomes.

How do Training Packages fit within the National Training Framework? The National Training Framework is made up of the nationally agreed quality arrangements for the vocational education and training sector, the Australian Quality Training Framework (AQTF), and Training Packages endorsed by the National Quality Council (NQC).

How are Training Packages developed? Training Packages are developed by Industry Skills Councils or enterprises to meet the identified training needs of specific industries or industry sectors. To gain national endorsement of Training Packages, developers must provide evidence of extensive research, consultation and support within the industry area or enterprise.

How do Training Packages encourage flexibility? Training Packages describe the skills and knowledge needed to perform effectively in the workplace without prescribing how people should be trained. Training Packages acknowledge that people can achieve vocational competency in many ways by emphasising what the learner can do, not how or where they learned to do it. For example, some experienced workers might be able to demonstrate competency against the units of competency, and even gain a qualification, without completing a formal training program. With Training Packages, assessment and training may be conducted at the workplace, off-the- job, at a training organisation, during regular work, or through work experience, work placement, work simulation or any combination of these.

Who can deliver and assess using Training Packages? Training and assessment using Training Packages must be conducted by a Registered Training Organisation (RTO) that has the qualifications or specific units of competency on its scope of registration, or that works in partnership with another RTO as specified in the AQTF Standards for Registered Training Organisations.

Training Package Components Training Packages are made up of mandatory components endorsed by the NQC, and optional support materials.

Training Package Endorsed Components The nationally endorsed components include the Competency Standards, Assessment Guidelines and Qualifications Framework. These form the basis of training and assessment in the Training Package and, as such, they must be used.

Endorsed components

Competency Standards Each unit of competency identifies a discrete workplace requirement and includes the knowledge and skills that underpin competency as well as language, literacy and numeracy; and occupational health and safety requirements. The units of competency must be adhered to in training and assessment to ensure consistency of outcomes.

Assessment Guidelines The Assessment Guidelines provide an industry framework to ensure all assessments meet industry needs and nationally agreed standards as expressed in the Training Package and the Standards for Registered Training Organisations. The Assessment Guidelines must be followed to ensure the integrity of assessment leading to nationally recognised qualifications.

Qualifications Framework Each Training Package provides details of those units of competency that must be achieved to award AQF qualifications. The rules around which units of competency can be combined to make up a valid AQF qualification in the Training Package are referred to as the ‘packaging rules’. The packaging rules must be followed to ensure the integrity of nationally recognised qualifications issued.

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Training Package Support Materials The endorsed components of Training Packages are complemented and supported by optional support materials that provide for choice in the design of training and assessment to meet the needs of industry and learners. Training Package support materials can relate to single or multiple units of competency, an industry sector, a qualification or the whole Training Package. They tend to fall into one or more of the categories illustrated below.

Support Materials

Training Package support materials are produced by a range of stakeholders such as RTOs, individual trainers and assessors, private and commercial developers and Government agencies. Where such materials have been quality assured through a process of ‘noting’ by the NQC, they display the following official logo. Noted support materials are listed on the National Training Information Service (NTIS), together with a detailed description and information on the type of product and its availability (www.ntis.gov.au).

It is not compulsory to submit support materials for noting; any resources that meet the requirements of the Training Package can be used.

Training Package, Qualification and Unit of Competency Codes There are agreed conventions for the national codes used for Training Packages and their components. Always use the correct codes, exactly as they appear in the Training Package, and with the title always following the code.

Training Package Codes Each Training Package has a unique five-character national code assigned when the Training Package is endorsed, for example MTM07. The first three characters are letters identifying the Training Package industry coverage and the last two characters are numbers identifying the year of endorsement. MTM identifies the Australian Meat Industry and 07 identifies the year the MTM07 Training Package was endorsed.

Qualification Codes Within each Training Package, each qualification has a unique eight-character code, for example MTM30607. The first three letters identify the Training Package; the first number identifies the qualification level (noting that Arabic numbers are not used in qualification titles themselves); the next two numbers identify the position in the sequence of the qualification at that level; and the last two numbers identify the year in which the qualification was endorsed. (Where qualifications are added after the initial Training Package endorsement, the last two numbers may differ from other Training Package qualifications as they identify the year in which those particular qualifications were endorsed.)

Unit of Competency Codes Within each Training Package, each unit of competency has a unique code. The unit of competency codes are assigned when the Training Package is endorsed, or when new units of competency are added to an existing endorsed Training Package. A typical code is made up of 12 characters, normally a mixture of uppercase letters and numbers, as in MTMPSR202A. The first three characters signify the Training Package (MTM Australian Meat Industry Training Package in the above example) and up to eight characters, relating to an industry sector, function or skill area, follow. The last character is always a letter and identifies the unit of competency version. The ‘A’ in the example above indicates that this is the original unit of competency. An incremented version identifier usually means that minor changes have been made. Typically this would mean that wording has changed in the range statement or evidence guide, providing clearer intent. Where changes are made that alter the outcome, a new code is assigned and the title is changed.

Training Package, Qualification and Unit of Competency Titles There are agreed conventions for titling Training Packages and their components. Always use the correct titles, exactly as they appear in the Training Package, and with the code always placed before the title.

Training Package Titles The title of each endorsed Training Package is unique and relates to the Training Package’s broad industry coverage.

Qualification Titles The title of each endorsed Training Package qualification is unique. Qualification titles use the following sequence: • firstly, the qualification is identified as either Certificate I, Certificate II, Certificate III, Certificate IV, Diploma or Advanced Diploma • this is followed by the words ‘in’ for Certificates I to IV and ‘of’ for Diploma and Advanced Diploma • then the industry descriptor follows, for example Meat Processing • if applicable, the occupational or functional stream follows in brackets, for example (Boning Room).

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For example: • MTM40107 Certificate IV in Meat Processing (Leadership) • MTM20107 Certificate II in Meat Processing (Abattoirs).

Unit of Competency Titles Each unit of competency title is unique. Unit of competency titles describe the competency outcome concisely, and are written in sentence case. For example: • MTMMP81C Maintain abattoir design and construction standards • MTMPS414A Monitor and overview the production of Uncooked Comminuted Fermented Meat.

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The MTM07 Australian Meat Industry Training Package

Page 40 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

MTM07 Australian Meat Industry Training Package, is the outcome of an extensive review and redevelopment process.

Introduction The endorsed components of the MTM07 Australian Meat Industry Training Package include: • national competency standards for abattoirs, smallgoods, food services and meat retailing • national qualifications framework • national assessment guidelines. The MTM07 Australian Meat Industry Training Package, has been developed by the National Meat Industry Training Advisory Council (MINTRAC) on behalf of the Australian Meat Industry, for the Agri-Food Industry Skills Council. An extensive review and consultation process occurred across all sectors of the meat industry and with stakeholders in meat industry training.

Summary of changes from MTM00 The new features of the Training Package include: • a reviewed Certificate IV in Meat Processing (General), now common to all sectors • reviewed Certificates I – IV in Meat Processing for Abattoirs • reviewed Certificates I – III in Meat Processing for Meat Retailing • reviewed Certificates II – III in Meat Processing (Food Services) • substantially revised Certificates I – III in Meat Processing (Smallgoods) • a significant number of new units across all sectors to reflect changes to legislative and regulatory requirements, new practices and technology, and workplace changes.

Smallgoods sector MTM07 Australian Meat Industry Training Package offers increased flexibility at Certificate III level for the Smallgoods sector, including the creation of a new qualification, Certificate III in Meat Processing (Smallgoods – General), to provide coverage for larger Smallgoods processing companies. The former Certificate III in Meat Processing (Smallgoods) has been re-named Certificate III in Meat Processing (Smallgoods – Manufacture) and reflects the more traditional role of smallgoods maker. The Certificate IV in Meat Processing (General) has been extended to cover the Smallgoods sector. New units reflect changes to new regulatory requirements, such as those for the manufacture of Uncooked Comminuted Fermented Meats (UCFM). In addition, units reflect changes to manufacturing processes such as preparation of dried meat, thawing processes, setting up and operation of production line machinery, coaching and mentoring, and checking of import/export documentation.

Abattoirs sector Some units in Certificates II and III have been broken into smaller units, reflecting the division in work practices in many plants. Several new units have been introduced, including units in Meat Hygiene Assessment, Refrigeration Index and a broader range of units for the handling of animals in stockyards. Significant changes have occurred in the offal processing area with a number of smaller units replaced by larger, collective units. New generic language units have been introduced at level III to replace the AUS-MEAT language units, which have been moved to level IV. The Meat Standards Australia (MSA) units have also been substantially rewritten, and in some cases have changed from level III to level IV. A weighting system continues to be used for units at Certificate II and III. The packaging rules allow some units to be brought down from Certificate III into Certificate II and specified units from Certificate IV to Certificate III. Meat Safety qualifications have been restructured to reflect changed regulatory requirements in both domestic and export plants, and include new units in Meat Hygiene Assessment, Refrigeration Index, carcase hygiene assessment, process monitoring assessment, boning room meat assessment and offal meat assessment. The Diploma and Advanced Diploma of Meat Processing have remained unchanged, although some of the imported units have been updated.

Meat retailing The revised qualifications and units have very few changes from the MTM00 version. Some units have been rewritten at Level II to more closely mirror the requirements of the Meat Retailing sector, and a number of new units have been added at Certificate III level to increase flexibility. These include units in coaching, mentoring, selling of products and services, and use of the MSA system for beef.

Food services In the MTM00 version of the Training Package, Food Services qualifications were created at Certificate II and III with pathways into leadership qualifications in all sectors. The broad flexibility of the qualifications makes them suitable for boning rooms, food service operations (eg suppliers to catering/hospitality industry) and meat retailing, eg supermarket meat departments. A minor change in the packaging rules enables the selection of a combination of one-point units from the abattoirs sector.

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Profile of the Australian Meat Industry The Australian Meat Industry is an important industry for Australia ranking as the fourth highest commodity export earner and providing employment to over 50,000 employees. The MTM07 Australian Meat Industry Training Package covers the abattoirs, smallgoods, foods services and retailing sectors of the industry. The Meat Processing sector alone provides approximately 29,000 jobs in approximately 292 establishments predominantly situated in regional and rural areas, with the highest concentration of plants in the eastern states. There has been an overall decline in the number of meat processing establishments since 1991/1992 when there were 352 establishments. This is due to industry restructuring and concentration of production into larger plants. In spite of the decline, production has increased over the same period. The industry consists of a domestic sector producing for the local market and an export sector processing and shipping to over 100 countries around the world. Two thirds of Australia’s red meat production is exported. The value of the production of the Australian red meat industry has increased by $2.4 billion in the last five years alone – a 45% increase. There are a number of factors driving the increasing demand for Australian red meat. In the domestic retail market there has been a strengthening in demand for meat due to better quality product, better retail presentation, effective industry promotion campaigns and the fact that people are feeling better about eating red meat. In addition Australia has expanded red meat exports. Beef exports in 2004 were historically high representing a 9% increase over 2003. In 2004 lamb exports were the second highest per calendar year on record, with record sales to the USA, Japan, Korea and the European Union. Mutton exports likewise increased by 11% in 2004. However Australia’s share of the international market can be affected by such things as the rise of other international producers (eg Brazil, Uruguay) and outbreaks of disease such as BSE (particularly the 2003 cases in Canada and the US) or FMD. The meat processing sectors, both domestic and export, are highly regulated and customer driven. The domestic meat industry is regulated by State Meat Authorities and production requirements are laid down in Australian Standards, legislation and regulations. The export processors are registered and regulated by the Australian Quarantine Inspection Service (AQIS). This federal government body ensures that meat products are produced in accordance with the requirements of the importing countries. In turn these importing countries such as the USA regularly audit both AQIS and plants producing product for export to their market. Both domestic and export plants are required to have ‘approved arrangements’ with the relevant regulatory authorities. These arrangements detail the plants’ HACCP and Good Manufacturing Practice (GMP) programs, which are audited by the authorities. Failure to abide by these ‘approved arrangements’ has led to plants losing their registration to process meat. In addition to the supervision provided by regulatory bodies, meat processors are also regularly audited by their customers such as supermarkets and fast-food chains. These customers have requirements in addition to the minimum regulatory requirements such as the social accountability of the business.

The meat industry workforce comprises workers drawn from a wide variety of backgrounds, including Indigenous communities, and workers with language backgrounds other than English. The numbers of women in the meat industry workforce are increasing. There are increasing numbers of workers from diverse cultural backgrounds, particularly in the abattoirs and smallgoods sectors. In some cases large groups of workers may be recruited from overseas. The industry is also changing for the workers with increased productivity and efficiency being achieved through initiatives including restructuring, introduction of structured training, increased utilisation of plant, the flattening of organisations, multi-skilling of workers, innovation and technological developments (including automation in design and construction) and the impact of new information and communication strategies. Australian produced smallgoods products are mainly consumed by the domestic market. However export earnings are growing, with an increase of 40% between 1999/2000 and 2000/2001 in particular to the Singapore and Malaysian markets. The number of smallgoods establishments is increasing. The Smallgoods sector is growing with an increase in new product lines such as products with health benefits, shaved meats, marinated and ready-to-serve products. Recent developments include the Uncooked Comminuted Fermented Meat (UCFM) regulatory requirements, the application of the Refrigeration Index, and training needs resulting from the introduction of new technologies, particularly in packaging. The meat wholesaling sector is a growing sector of newly emerging companies primarily made up of boning rooms and establishments servicing the hospitality industry. These establishments supply restaurants, fast-food outlets, food chains, hotels, airlines, and supermarkets and also fill niche markets, making specific products such as portion control products, organic meat products, native meat products, meat patties, pizza toppings, meat products with health benefits, kebabs, trimmed and pre-packed shelf-ready trays of meat. The major factors affecting the meat retailing sector include the shift in trade between supermarkets and traditional outlets, the increasing focus on producing and supplying meat products to meet customer needs, and further processing and value-adding to meat products to meet demands for pre-prepared and pre-cooked products. There is also a growing trend towards further processing and supplying meat products from a variety of different animal species including poultry, game meat, rabbits, native animals etc, and combining meat with other food products to produce specific product to meet local needs. The Meat Retailing sector is facing increasing regulation particularly in food safety and quality assurance. There are also changes in work organisation and work arrangements including longer opening hours, and increasing skills demands in technology, food safety, Quality Assurance (QA), Occupational Health and Safety (OH&S), marketing, customer service, finances, etc. There is a growing trend towards the use of electronic financial systems, and increasing impact of information technologies particularly on marketing and supply of products, eg using the Internet.

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Trends in the industry Structured training is becoming increasingly important as companies seek to maintain the viability and competitiveness of all sectors of the industry in both domestic and international markets. There is increasing pressure on the management of companies to maintain and improve the position of the industry on the domestic and world markets. The industry is responding to: • an increasing customer focus (meeting the stringent demands of importing countries and domestic markets) • pressure to demonstrate ‘paddock to plate’ traceability of meat products • meeting ever increasing regulatory requirements (including export licensing, food safety, QA, animal welfare, environment, OH&S, workers compensation) • restructuring associated with competition from new establishments with large workforces and utilising plant 24 hours a day, seven days a week • competition from world markets • customer demands for integrity, enjoyment, nutrition, convenience and value • the increasing development of supermarkets with meat retailing departments • the emergence of new areas of operation such as food services • demands for innovation and technology to improve the safety of the working environment and to reduce labour costs • the development of leading edge boutique businesses operating across meat sectors.

Work in the industry The jobs and workplace functions covered by this Training Package are from entry level through to middle management and include: • labourers on slaughter floors, in boning rooms and rendering plants • packers in smallgoods and abattoir operations • stockmen, skin and hide processors, offal processors, chiller and freezer operators, loadout personnel and production clerks • process workers in the smokehouse, pickling, manufacturing, fermentation, kitchen, meat receival and preparation, pre-pack and despatch areas of smallgoods manufacturing plants • slaughtermen, boners, slicers and rendering plant operators • food service personnel in wholesale and retail establishments • quality assurance officers and meat safety officers (meat inspectors) • butchers in the meat retailing trade • meat workers in supermarket meat departments • sales and packaging staff in meat retailing outlets • managers of micro and small meat retailing businesses and combined meat industry operations • managers of meat retail departments in supermarkets • owner-operators of meat retailing businesses and small combined meat industry operations

• supervisors, leading hands, foremen and team leaders in meat retailing, smallgoods, food services and abattoir operations • area, regional and state meat managers in supermarkets • middle managers in abattoirs, smallgoods and food service operations.

Impacts on Training Package development Regulatory and licensing requirements, triple bottom line business objectives, the literacy and numeracy skills and requirements of workers in the industry, emerging technologies – including e-commerce – and the importance of ethics and values to the industry have been addressed in the development of the Training Package and incorporated into units of competency. The meat industry is already highly regulated and is moving towards further regulation. MINTRAC has worked closely with the relevant authorities including Australian Meat Industry Corporation (AMIC), the Meat Standing Committee, AQIS and the meat industry authorities in each state to incorporate regulatory requirements within the competency standards. These requirements are found, at a minimum, in the Range Statement but also appear in the Elements and Performance Criteria and Evidence Guide. Industry-specific regulatory and licensing requirements are specified in the Elements and Performance Criteria, Range Statement and Evidence Guide of the units. These include legislation, regulations, codes, guidelines and standards relating to food safety and food standards, hygiene and sanitation, workplace safety, animal welfare, environmental impact, quality assurance and importing country requirements. In addition the flexibility of the Training Package ensures that women, Indigenous workers, people whose primary language is a language other than English, and people from rural and remote areas have access to meaningful qualifications and career pathways and that all workers in smallgoods, food services and abattoirs plants can gain qualifications without artificial rotations.

Validation The validation of the qualifications structure and key -- was undertaken at industry and enterprise level, particularly where these units were newly developed for the industry. Units from other industries and Training Packages were also validated at industry and enterprise level to test their applicability to the industry. Participants in the validation process were asked to assess unit relevance, coverage of work, skills and knowledge requirements, clarity, language style and resourcing implications. External agencies, advisers and experts were consulted to review initial drafts for technical accuracy, currency and mandatory requirements. They also identified best practice, industry trends and likely/potential future developments within their area of expertise. This ensured that the units of competency were focused on current and future needs.

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Qualifications Framework

Page 48 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

The Australian Qualifications Framework

What is the Australian Qualifications Framework? A brief overview of the Australian Qualifications Framework (AQF) follows. For a full explanation of the AQF see the AQF Implementation Handbook, 3rd Edition 2002. You can download it from the Australian Qualifications Framework Advisory Board (AQFAB) web site (www.aqf.edu.au) or obtain a hard copy by contacting AQFAB on phone 03 9639 1606 or by emailing AQFAB (on [email protected]). The AQF provides a comprehensive, nationally consistent framework for all qualifications in post-compulsory education and training in Australia. In the vocational education and training (VET) sector it assists national consistency for all trainees, learners, employers and providers by enabling national recognition of qualifications and Statements of Attainment. Training Package qualifications in the VET sector must comply with the titles and guidelines of the AQF. Endorsed Training Packages provide a unique title for each AQF qualification which must always be reproduced accurately.

Qualifications Training Packages can incorporate the following six AQF qualifications. • Certificate I in … • Certificate II in … • Certificate III in … • Certificate IV in … • Diploma of … • Advanced Diploma of … • Vocational Graduate Certificate in … • Vocational Graduate Diploma of … On completion of the requirements defined in the Training Package, a Registered Training Organisation (RTO) may issue a nationally recognised AQF qualification. Issuance of AQF qualifications must comply with the advice provided in the AQF Implementation Handbook and the Australian Quality Training Framework Standards for Registered Training Organisations, particularly Standard 10.

Statement of Attainment Where an AQF qualification is partially achieved through the achievement of one or more endorsed units of competency, an RTO may issue a Statement of Attainment. Issuance of Statements of Attainment must comply with the advice provided in the AQF Implementation Handbook and the Australian Quality Training Framework Standards for Registered Training Organisations, particularly Standard 10. Under the Standards for Registered Training Organisations, RTOs must recognise the achievement of competencies as recorded on a qualification or Statement of Attainment issued by other RTOs. Given this, recognised competencies can progressively build towards a full AQF qualification.

AQF Guidelines and Learning Outcomes The AQF Implementation Handbook provides a comprehensive guideline for each AQF qualification. A summary of the learning outcome characteristics and their distinguishing features for each VET related AQF qualification is provided below.

Certificate I

Characteristics of Learning Outcomes • Breadth, depth and complexity of knowledge and skills would prepare a person to perform a defined range of activities most of which may be routine and predictable. • Applications may include a variety of employment related skills including preparatory access and participation skills, broad-based induction skills and/or specific workplace skills. They may also include participation in a team or work group.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate knowledge by recall in a narrow range of areas • demonstrate basic practical skills, such as the use of relevant tools • perform a sequence of routine tasks given clear direction • receive and pass on messages and/or information.

Certificate II

Characteristics of Learning Outcomes • Breadth, depth and complexity of knowledge and skills would prepare a person to perform in a range of varied activities or knowledge application where there is a clearly defined range of contexts in which the choice of actions required is usually clear and there is limited complexity in the range of operations to be applied. • Performance of a prescribed range of functions involving known routines and procedures and some accountability for the quality of outcomes. • Applications may include some complex or non-routine activities involving individual responsibility or autonomy and/or collaboration with others as part of a group or team.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate basic operational knowledge in a moderate range of areas • apply a defined range of skills • apply known solutions to a limited range of predictable problems • perform a range of tasks where choice between a limited range of options is required • assess and record information from varied sources • take limited responsibility for own outputs in work and learning.

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Certificate III

Characteristics of Learning Outcomes • Breadth, depth and complexity of knowledge and competencies would cover selecting, adapting and transferring skills and knowledge to new environments and providing technical advice and some leadership in resolution of specified problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available. • Performance of a defined range of skilled operations, usually within a range of broader related activities involving known routines, methods and procedures, where some discretion and judgement is required in the selection of equipment, services or contingency measures and within known time constraints. • Applications may involve some responsibility for others. Participation in teams including group or team coordination may be involved.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate some relevant theoretical knowledge • apply a range of well-developed skills • apply known solutions to a variety of predictable problems • perform processes that require a range of well-developed skills where some discretion and judgement is required • interpret available information, using discretion and judgement • take responsibility for own outputs in work and learning • take limited responsibility for the output of others.

Certificate IV

Characteristics of Learning Outcomes • Breadth, depth and complexity of knowledge and competencies would cover a broad range of varied activities or application in a wider variety of contexts most of which are complex and non-routine. Leadership and guidance are involved when organising activities of self and others as well as contributing to technical solutions of a non-routine or contingency nature. • Performance of a broad range of skilled applications including the requirement to evaluate and analyse current practices, develop new criteria and procedures for performing current practices and provision of some leadership and guidance to others in the application and planning of the skills. • Applications involve responsibility for, and limited organisation of, others.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate understanding of a broad knowledge base incorporating some theoretical concepts • apply solutions to a defined range of unpredictable problems • identify and apply skill and knowledge areas to a wide variety of contexts, with depth in some areas • identify, analyse and evaluate information from a variety of sources • take responsibility for own outputs in relation to specified quality standards • take limited responsibility for the quantity and quality of the output of others.

Diploma

Characteristics of Learning Outcomes • Breadth, depth and complexity covering planning and initiation of alternative approaches to skills or knowledge applications across a broad range of technical and/or management requirements, evaluation and coordination. • The self directed application of knowledge and skills, with substantial depth in some areas where judgement is required in planning and selecting appropriate equipment, services and techniques for self and others. • Applications involve participation in development of strategic initiatives as well as personal responsibility and autonomy in performing complex technical operations or organising others. It may include participation in teams including teams concerned with planning and evaluation functions. Group or team coordination may be involved. • The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate understanding of a broad knowledge base incorporating theoretical concepts, with substantial depth in some areas • analyse and plan approaches to technical problems or management requirements • transfer and apply theoretical concepts and/or technical or creative skills to a range of situations • evaluate information, using it to forecast for planning or research purposes • take responsibility for own outputs in relation to broad quantity and quality parameters • take some responsibility for the achievement of group outcomes.

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Advanced Diploma

Characteristics of Learning Outcomes • Breadth, depth and complexity involving analysis, design, planning, execution and evaluation across a range of technical and/or management functions including development of new criteria or applications or knowledge or procedures. • The application of a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts in relation to either varied or highly specific functions. Contribution to the development of a broad plan, budget or strategy is involved and accountability and responsibility for self and others in achieving the outcomes is involved. • Applications involve significant judgement in planning, design, technical or leadership/guidance functions related to products, services, operations or procedures. • The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing features of Learning Outcomes The competencies enable an individual with this qualification to: • demonstrate understanding of specialised knowledge with depth in some areas • analyse, diagnose, design and execute judgements across a broad range of technical or management functions • generate ideas through the analysis of information and concepts at an abstract level • demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual skills • demonstrate accountability for personal outputs within broad parameters • demonstrate accountability for personal and group outcomes within broad parameters.

Skill Sets

Definition

Skill sets are defined as single units of competency, or combinations of units of competency from an endorsed Training Package, which link to a licence or regulatory requirement, or defined industry need.

Wording on Statements of Attainment

Skill sets are a way of publicly identifying logical groupings of units of competency which meet an identified need or industry outcome. Skill sets are not qualifications.

Where skill sets are identified in a Training Package, the Statement of Attainment can set out the competencies a person has achieved in a way that is consistent and clear for employers and others. This is done by including the wording ‘these competencies meet

[insert skill set title or identified industry area] need’ on the Statement of Attainment. This wording applies only to skill sets that are formally identified as such in the endorsed Training Package. See the 2007 edition of the AQF Implementation Handbook for advice on wording on Statements of Attainment—the updated version is expected to be available on the AQFAB website during September 2007 and in print in October 2007.

Skill sets in this Training Package

This section provides information on skill sets within this Training Package, with the following important disclaimer: Readers should ensure that they have also read the part of the Training Package that outlines licensing and regulatory requirements. • Animal Welfare Officer Skills Set

Employability Skills Employability Skills replacing Key Competency information from 2006 In May 2005, the approach to incorporate Employability Skills within Training Package qualifications and units of competency was endorsed. As a result, from 2006 Employability Skills will progressively replace Key Competency information in Training Packages. Background to Employability Skills Employability Skills are also sometimes referred to as generic skills, capabilities or Key Competencies. The Employability Skills discussed here build on the Mayer Committee’s Key Competencies, which were developed in 1992 and attempted to describe generic competencies for effective participation in work. The Business Council of Australia (BCA) and the Australian Chamber of Commerce and Industry (ACCI), produced the Employability Skills for the Future report in 2002 in consultation with other peak employer bodies and with funding provided by the Department of Education, Science and Training (DEST) and the Australian National Training Authority (ANTA). Officially released by Dr Nelson (Minister for Education, Science and Training) on 23 May 2002, copies of the report are available from the DEST website at: http://www.dest.gov.au/archive/ty/publications/employability_skills/index.htm. The report indicated that business and industry now require a broader range of skills than the Mayer Key Competencies Framework and featured an Employability Skills Framework identifying eight Employability Skills1: • communication • teamwork • problem solving

1 Personal attributes that contribute to employability were also identified in the report but are not part of the Employability Skills Framework. Page 54 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I

• initiative and enterprise • planning and organising • self-management • learning • technology. The report demonstrated how Employability Skills can be further described for particular occupational and industry contexts by sets of facets. The facets listed in the report are the aspects of the Employability Skills that the sample of employers surveyed identified as being important work skills. These facets were seen by employers as being dependent both in their nature and priority on an enterprise’s business activity. Employability Skills Framework The following table contains the Employability Skills facets identified in the report Employability Skills for the Future.

Skill Facets Aspects of the skill that employers identify as important. The nature and application of these facets will vary depending on industry and job type. Communication that • listening and understanding contributes to • speaking clearly and directly productive and • writing to the needs of the audience harmonious relations across employees and • negotiating responsively customers • reading independently • empathising • using numeracy effectively • understanding the needs of internal and external customers • persuading effectively • establishing and using networks • being assertive • sharing information • speaking and writing in languages other than English Teamwork that • working across different ages irrespective of gender, race, contributes to religion or political persuasion productive working • working as an individual and as a member of a team relationships and outcomes • knowing how to define a role as part of the team • applying teamwork to a range of situations e.g. futures planning and crisis problem solving • identifying the strengths of team members • coaching and mentoring skills, including giving feedback

Skill Facets Aspects of the skill that employers identify as important. The nature and application of these facets will vary depending on industry and job type. Problem solving that • developing creative, innovative and practical solutions contributes to • showing independence and initiative in identifying and solving productive outcomes problems • solving problems in teams • applying a range of strategies to problem solving • using mathematics, including budgeting and financial management to solve problems • applying problem-solving strategies across a range of areas • testing assumptions, taking into account the context of data and circumstances • resolving customer concerns in relation to complex project issues Initiative and • adapting to new situations enterprise that • developing a strategic, creative and long-term vision contribute to innovative outcomes • being creative • identifying opportunities not obvious to others • translating ideas into action • generating a range of options • initiating innovative solutions Planning and • managing time and priorities – setting time lines, coordinating organising that tasks for self and with others contribute to long • being resourceful and short-term strategic planning • taking initiative and making decisions • adapting resource allocations to cope with contingencies • establishing clear project goals and deliverables • allocating people and other resources to tasks • planning the use of resources, including time management • participating in continuous improvement and planning processes • developing a vision and a proactive plan to accompany it • predicting – weighing up risk, evaluating alternatives and applying evaluation criteria • collecting, analysing and organising information • understanding basic business systems and their relationships Self-management • having a personal vision and goals that contributes to • evaluating and monitoring own performance employee satisfaction and growth • having knowledge and confidence in own ideas and visions • articulating own ideas and visions • taking responsibility

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Skill Facets Aspects of the skill that employers identify as important. The nature and application of these facets will vary depending on industry and job type. Learning that • managing own learning contributes to • contributing to the learning community at the workplace ongoing improvement and • using a range of mediums to learn – mentoring, peer support and expansion in networking, IT and courses employee and • applying learning to technical issues (e.g. learning about company operations products) and people issues (e.g. interpersonal and cultural and outcomes aspects of work) • having enthusiasm for ongoing learning • being willing to learn in any setting – on and off the job • being open to new ideas and techniques • being prepared to invest time and effort in learning new skills • acknowledging the need to learn in order to accommodate change Technology that • having a range of basic IT skills contributes to the • applying IT as a management tool effective carrying out of tasks • using IT to organise data • being willing to learn new IT skills • having the OHS knowledge to apply technology • having the appropriate physical capacity

Employability Skills Summary An Employability Skills Summary exists for each qualification. Summaries provide a lens through which to view Employability Skills at the qualification level and capture the key aspects or facets of the Employability Skills that are important to the job roles covered by the qualification. Summaries are designed to assist trainers and assessors to identify and include important industry application of Employability Skills in learning and assessment strategies. The following is important information for trainers and assessors about Employability Skills Summaries. • Employability Skills Summaries provide examples of how each skill is applicable to the job roles covered by the qualification. • Employability Skills Summaries contain general information about industry context which is further explained as measurable outcomes of performance in the units of competency in each qualification. • The detail in each Employability Skills Summary will vary depending on the range of job roles covered by the qualification in question. • Employability Skills Summaries are not exhaustive lists of qualification requirements or checklists of performance (which are separate assessment tools that should be designed by trainers and assessors after analysis at the unit level).

• Employability Skills Summaries contain information that may also assist in building learners’ understanding of industry and workplace expectations.

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MTM07 – Volume I

MTM07 qualifications

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AQF Qualifications in MTM07 Australian Meat Industry Training Package The Training Package offers industry specific qualifications from Certificate I through to Advanced Diploma and caters for the needs of employees and middle managers in micro, small and large businesses. Table 6 lists qualifications available within MTM07 Australian Meat Industry Training Package. The diagram in Figure 1 presents the qualifications for each sector and their relationship to each other.

National National Qualification Volume Qualification Title Code AQF1 MTM10107 Certificate I in Meat Processing (Smallgoods) V MTM10207 Certificate I in Meat Processing (Meat Retailing) VI AQF2 MTM20107 Certificate II in Meat Processing (Abattoirs) II MTM20207 Certificate II in Meat Processing (Smallgoods) V MTM20307 Certificate II in Meat Processing (Meat Retailing) VI MTM20407 Certificate II in Meat Processing (Food Services) VI AQF3 MTM30107 Certificate III in Meat Processing (Boning Room) III MTM30207 Certificate III in Meat Processing (Food Services) III MTM30307 Certificate III in Meat Processing (Meat Safety) III MTM30407 Certificate III in Meat Processing (Rendering) III MTM30507 Certificate III in Meat Processing (Slaughtering) III MTM30607 Certificate III in Meat Processing (General) III MTM30807 Certificate III in Meat Processing (Meat Retailing) VI MTM30907 Certificate III in Meat Processing (Smallgoods – General) V MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture) V PML30104 Certificate III in Laboratory Skills Not provided in MTM07 AQF4 MTM40107 Certificate IV in Meat Processing (Leadership) IV MTM40207 Certificate IV in Meat Processing (Meat Safety) IV MTM40307 Certificate IV in Meat Processing (Quality Assurance) IV MTM40407 Certificate IV in Meat Processing (General) IV AQF5 MTM50107 Diploma of Meat Processing IV MTM50207 Diploma of Meat Processing (Meat Retailing) IV AQF6 MTM60107 Advanced Diploma of Meat Processing IV

Table 6: AQF Qualifications

Abattoirs Smallgoods Food Services Meat Retailing

MTM10107 MTM10207

Certificate I Smallgoods Meat Retailing

MTM20107 MTM20207 MTM20407 MTM20307

Certificate II Abattoirs Smallgoods Food Services Meat Retailing

MTM30107 MTM30907 MTM30207 MTM30807

Certificate III Boning Room Smallgoods – General Food Services Meat Retailing

MTM30307 MTM31007

Meat Safety Smallgoods – Manufacture

MTM30407

Rendering

MTM30507

Slaughtering

MTM30607

General

PML30104 PML30104

Laboratory Laboratory

MTM40107 MTM40107 MTM40107 MTM40107

Certificate IV Leadership Leadership Leadership Leadership

MTM40207

Meat Safety

MTM40307 MTM40307

Quality Assurance Quality Assurance

MTM40407 MTM40407 MTM40407 MTM40407

General General General General

MTM50107 MTM50107 MTM50107 MTM50207

Diploma Meat Processing Meat Processing Meat Processing Meat Retailing

Advanced MTM60107 MTM60107

Diploma Meat Processing Meat Processing

Figure 1: Relationship of qualifications by sector

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MTM10107 Certificate I in Meat Processing (Smallgoods)

Qualification structure

AQF Compulsory core units

MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace 1 MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry MTMMP4C Follow safe work policies and procedures FDFCORBM2A Use basic mathematical concepts

Technical units

MTMPS201B Clean work area during operations MTMS102B Pack smallgoods product MTMS101B Handle materials and products HLTFA301B Apply first aid

Qualification requirements Complete eight units in total. Complete all six compulsory core units. Complete two technical units.

MTM10207 Certificate I in Meat Processing (Meat Retailing)

Qualification structure

AQF Compulsory core units

MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace 1 MTMMP4C Follow safe work policies and procedures MTMMP6C Overview the meat industry FDFCORBM2A Use basic mathematical concepts

Compulsory technical units

MTMMP1C Maintain personal equipment MTMR104B Prepare minced meat and minced meat MTMMP11C Sharpen knives products MTMR101B Identify species and meat cuts MTMR106B Provide service to customers MTMR102B Trim meat for further processing MTMR203B Select, weigh and package meat for sale MTMR103B Store meat product PRMCL38A Clean a food handling area HLTFA301B Apply first aid

Optional technical units

MTMR107B Process sales transactions MTMR109A Monitor meat temperature from receival to MTMR108A Undertake minor routine maintenance sale

Qualification requirements Complete sixteen units in total. Complete all five compulsory core units. Complete all ten compulsory technical units. Complete one optional technical unit.

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MTM20107 Certificate II in Meat Processing (Abattoirs)

Qualification structure

AQF Compulsory core units

Identifying with the industry 2 MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry Technical units Handle animals MTMP2002B Prepare animals for slaughter 4 MTMP2007A Perform emergency kill 2 MTMP2004A Feed race 1 MTMP2009A Unload livestock 1 MTMP2005A Restrain animal 1 RTE2106A Care for and train working dogs 3 MTMP2006A Apply animal welfare and handling 4 RTE2130A Ride horses and care for equipment 5 requirements* Prepare the carcase MTMP2011B Identify animals using electronic 2 MTMP2022B Punch pelts 2 systems MTMP2023B Remove brisket wool 1 MTMP2012B Shackle animal 2 MTMP2024B Prepare hide/pelt for removal 2 MTMP2013B Operate electrical stimulator 1 MTMP2025A Bag tail 1 MTMP2014B Remove head 1 MTMP2026A Remove and record tag 1 MTMP2015B Cut hocks 1 MTMP2027A Seal/drain urinary tract 1 MTMP2016B Mark brisket 1 MTMP2028A Singe carcase 1 MTMP2018B Complete changeover operation 1 MTMP2029A Shave carcase 1 MTMP2020B Trim pig pre-evisceration 4 MTMP2030A Flush carcase 2 MTMP2021B Number carcase and head 1 Operate mechanical aids MTMP2031B Operate scalding/de-hairing equipment 4 MTMP2042B Operate new technology or process 2 MTMP2032B Operate whizzard knife 2 MTMP2043B Operate sterivac equipment 2 MTMP2033B Operate rise and fall platform 1 MTMP2044A De-rind meat cuts 2 MTMP2034B Operate vacuum blood collection 2 MTMP2045A De-nude meat cuts 2 process MTMP2046A Operate rib puller 1 MTMP2035B Operate nose roller 2 MTMP2047A Operate frenching machine 1 MTMP2036B Operate pneumatic cutter 1 MTMP2048A Operate cubing machine 1 MTMP2037B Operate circular saw 1 MTMP2049A Cure and corn product in a meat 2 MTMP2038B Prepare carcase and equipment for 1 processing plant hide/pelt puller MTMP2050A Operate head splitter 1 MTMP2039B Operate tenderiser 1 MTMP2058A Operate jaw breaker 1 MTMP2040B Operate mincer 2 MTMPR201B Prepare and operate bandsaw 2 MTMSR201B Prepare and slice meat cuts 1 Trim carcase MTMMP11C Sharpen knives 4 MTMP2054B Inspect hindquarter and remove 2 MTMP2051B Trim neck 2 contamination MTMP2052B Trim forequarter to specification 2 MTMP2055B Inspect forequarter and remove 2 contamination MTMP2053B Trim hindquarter to specification 2 MTMP2057A Remove spinal cord 2 Despatch carcase from slaughter floor MTMP2061B Grade carcase 8 MTMP2065B Label and stamp carcase 2 MTMP2062B Weigh carcase 2 MTMP2066B Wash carcase 1 MTMP2063B Operate semi-automatic tagging 4 MTMP2067A Operate a decontamination unit 1 machine MTMP2068A Remove tenderloin 2 MTMP2064B Measure fat 2

Pack meat products MTMP2071B Inspect meat for defects 4 MTMP2074B Identify cuts and specifications 6 MTMP2072B Assemble and prepare cartons 2 MTMP2075B Pack meat products 6 MTMP2082B Operate carton scales 2 Operate packaging machinery MTMP2081B Operate carton sealing machine 2 MTMPS203B Operate scales and semi-automatic 8 MTMP2083B Operate strapping machine 2 labelling machinery MTMP2084B Operate carton forming machine 2 MTMPSR201B Vacuum pack product 5 MTMP2085B Operate automatic CL determination 2 MTMS206B Package product using gas flushing 2 machine process MTMP2086A Operate bag forming equipment 1 MTMS208B Operate metal detection unit 1 Dress head MTMP2091B Assess dentition 1 MTMP2094B Bone head 4 MTMP2092B Drop tongue 1 MTMP2095B Remove cheek meat 2 MTMP2093B Wash head 1 MTMP2096B Bar head and remove cheek meat 2 Process offal MTMP2116A Process offal 6 MTMP2118A Overview offal processing* 2 MTMP2117A Process runners 6 Perform tripe processing operations MTMP2121B Prepare and trim honeycomb 3 MTMP2124B Trim processed tripe 2 MTMP2122B Recover mountain chain 3 MTMP2125B Process small stock tripe 2 MTMP2123B Further process tripe 3 MTMP2126B Process bibles 2 MTMP2127A Process maws 2 MTMP2175B Process paunch 4 Loadout product MTMP2131B Prepare and despatch meat product 8 MTMP2134B Store carton product 2 orders MTMP2135B Locate storage areas and product 2 MTMP2132B Loadout meat product 4 MTMP2136B Complete re-pack operation 4 MTMP2133B Store carcase product 2 MTMP2137A Bag carcase 1 Process offal on slaughter floor MTMP2102B Process thick skirts 1 MTMP2144B Trim offal fat 1 MTMP2115B Process thin skirts 1 MTMP2145B Separate and tie runners 1 MTMP2141B Overview offal processing on 2 MTMP2147B Recover thin skirts 2 * slaughter floor 2 MTMP2148A Remove thick skirts 1 MTMP2142B Present offal for inspection 2 MTMP2149A Remove flares 1 MTMP2143B Separate offal MTMP2150A Recover offal 4 Process animal covering MTMP2151B Overview hide/pelt/skin processing* 2 MTMP2154B Grade hide or skin 6 MTMP2152B Trim hide or skin 4 MTMP2155B Despatch hide or skin 4 MTMP2153B Salt hide or skin 4 MTMP2156A Treat hides chemically 2 TMP2157A Chill/ice hides 2 MTMP2158A Crop pelts 2 Operate fellmongering process MTMP2161B Overview fellmongering operations* 2 MTMP2165A Perform sweating operation on 3 MTMP2162B Chemically treat skins for 2 fellmongered skins fellmongering process MTMP2166B Perform skin fleshing operation 3 MTMP2163B Prepare chemicals for fellmongering 3 MTMP2167B Skirt and weigh fellmongered wool 2 process MTMP2168A Operate wool puller 3 MTMP2164B Operate wool drier and press 3 Dispose of condemned carcase MTMP2171B Dispose of condemned carcase* 1 MTMP2173B Eviscerate condemned carcase 2 MTMP2172B Skin condemned carcase 4 Process by-products MTMP2176B Process slink by-products 10 MTMP2178A Skin slinks 2 MTMP2177B Process pet meat 4 MTMP2179A Process blood 2

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Render product MTMP2181B Overview rendering process* 2 MTMP2186B Pack and despatch rendered products 4 MTMP2182B Operate hogger 4 MTMP2187B Break down and bone carcase for pet 4 MTMP2183B Operate blow line 4 meat or rendering MTMP2184B Operate meat meal mill 4 MTMP2188B Operate air filtration system 4 MTMP2185B Operate waste recovery systems 3 Clean work area MTMP2192A Clean carcase hanging equipment 4 MTMPS201B Clean work area during operations 4 Clean after operations MTMP2196B Overview cleaning program* 2 MTMP2198B Clean after operations – slaughter 4 MTMP2193A Clean amenities and ground 2 floor MTMP2197B Clean after operations – boning room 4 MTMPS205B Clean chillers 2 PRMCL35B Maintain a cleaning storage area 2 Operate vehicle MTMP2201B Transport food 4 RTC2309A Operate tractors 2 MTMPS206B Operate a forklift in a specific 6 RTE2308A Operate ride-on vehicles 2 workplace TDTD2097B Care for livestock in transit 6 Maintain records MTMPS204B Maintain production records 10 General MTMPSR202A Apply environmentally sustainable 2 HLTFA301B Apply first aid 2 work practices

* Units marked with an asterisk* must be undertaken with at least one other unit from the same section.

Qualification requirements Complete all six compulsory core units. Complete technical units to the value of 20 points. Note: • Up to 15 points from a Certificate III in Meat Processing from the Abattoirs sector can be selected. • A maximum of two units can be selected from the Meat Retailing or Smallgoods sectors (each unit will be valued at 2 points).

MTM20207 Certificate II in Meat Processing (Smallgoods)

Qualification structure

AQF Technical units

MTMMP11C Sharpen knives MTMS211A Manually shape and form product 2 MTMMP67C Assess product in chillers MTMS212A Manually link and tie product MTMP2054B Inspect hindquarter and remove MTMS213A Slice product using simple machinery contamination MTMS214A Rotate stored meat MTMP2055B Inspect forequarter and remove MTMS215A Rotate meat product contamination MTMS216A Inspect carton meat MTMP2133B Store carcase product MTMS218A Measure and calculate routine workplace MTMP2134B Store carton product data MTMP2197B Clean after operation – boning room MTMSR201B Prepare and slice meat cuts MTMPS203B Operate scales and semi-automatic MTMSR202B Trim meat to specifications labelling machinery MTMSR203B Package product using automatic MTMPS205B Clean chillers packaging and labelling equipment MTMPS206B Operate a forklift in a specific workplace MTMSR204B Despatch meat product MTMPSR201B Vacuum pack product FDFZMHFS2A Work in a freezer storage area MTMS14C Prepare dry ingredients FDFZMHTS2A Work with temperature controlled stock MTMS205B Package product using thermoform process PMLDATA200A Record and present data MTMS206B Package product using gas flushing process PRMCL38A Clean a food handling area MTMS207B Operate bar and coder systems TDTD1397B Move materials mechanically using MTMS208B Operate metal detection unit automated equipment MTMS210A Select/identify and prepare casings

Qualification requirements Complete the requirements for Certificate I in Meat Processing (Smallgoods). Complete a minimum of eight technical units. Note: • One of the eight technical units can be selected from a Certificate II from this or any other Training Package.

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MTM20307 Certificate II in Meat Processing (Meat Retailing)

Qualification structure

AQF Compulsory technical units

MTMMP3C Apply Quality Assurance practices MTMR204B Package product using manual packing and 2 MTMPR201B Prepare and operate bandsaw labelling equipment MTMR201B Break and cut product using a bandsaw MTMR207A Use basic methods of meat cookery MTMR202B Provide advice on cooking and storage of MTMR210A Make and sell sausages meat products MTMR211A Produce and sell value-added products MTMSR201B Prepare and slice meat cuts MTMSR202B Trim meat to specifications

Optional technical units

MTMR208A Vacuum pack product in a retail operation MTMSR203B Package product using automatic packing and MTMR209A Undertake routine preventative maintenance labelling equipment MTMR212A Receive meat products MTMSR204B Despatch meat product BSBCMN107A Operate a personal computer WRRF1B Balance register/terminal

Qualification requirements Complete the requirements for Certificate I in Meat Processing (Meat Retailing) Complete eleven units from the Certificate II in Meat Processing (Meat Retailing). Complete all ten compulsory technical units. Complete one optional technical unit.

MTM20407 Certificate II in Meat Processing (Food Services)

Qualification structure

AQF Compulsory core units

MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures 1 MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry OR Technical units

2 Meat Processing (Abattoirs) packaged at AQF2 AND/OR Meat Processing (Meat Retailing) packaged at AQF1 and AQF2 AND/OR Meat Processing (Smallgoods) packaged at AQF1 and AQF2

AND/OR

Food Processing packaged at AQF1 and AQF2

Qualification requirements Complete fourteen units in total. Complete all six compulsory core units. Complete eight technical units. Note: • The eight technical 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).

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MTM30107 Certificate III in Meat Processing (Boning Room)

Qualification structure

AQF Compulsory Core units

MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures 3 MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry

Technical units

MTMP3052B Bone small stock carcase – leg 10 MTMP3061B Operate trunk boning machine 10 MTMP3054B Slice and trim leg – small stock 10 MTMP3062A Bone small stock carcase – shoulder 10 MTMP3055B Bone large stock carcase – 15 MTMP3063A Bone small stock carcase – middle 10 forequarter MTMP3064A Slice small stock carcase – shoulder 10 MTMP3056B Bone large stock carcase – 15 MTMP3065A Slice small stock carcase – middle 10 hindquarter MTMP3066A Bone carcase using mechanical aids 15 MTMP3057B Slice and trim large stock forequarter 15 (large stock) MTMP3058B Slice and trim large stock hindquarter 15 MTMP3059B Break carcase using a bandsaw 15 MTMP3060B Operate leg boning machine 10

Qualification requirements Complete all six compulsory core units. Complete technical units to the value of 30 points.

MTM30207 Certificate III in Meat Processing (Food Services)

Qualification structure

AQF Compulsory core units

MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and 3 MTMMP2C Apply hygiene and sanitation practices procedures MTMMP3C Apply Quality Assurance practices MTMMP5C Communicate in the workplace MTMMP6C Overview the meat industry

Technical units

Meat Processing (Abattoirs) packaged at AQF3 AND/OR

Meat Processing (Meat Retailing) packaged at AQF3 AND/OR Meat Processing (Smallgoods) packaged at AQF3

AND/OR

Food Processing packaged at AQF3

Qualification requirements Complete twelve units in total. Complete all six compulsory core units. Complete six technical units. Note: • The six technical units can be selected from a Certificate III from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors. • Units selected from the Abattoirs sector must be worth 4 or more points.

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MTM30307 Certificate III in Meat Processing (Meat Safety)

Qualification structure

AQF Compulsory core units

Compulsory technical units

MTMMP48C Handle animals humanely while 2 MTMP3072B Perform post-mortem inspection and 9 conducting ante-mortem inspection make disposition MTMMP80C Inspect transportation container/vehicle 1 MTMP3073A Implement food safety program 6 MTMP3071B Perform ante-mortem inspection and 6 BSBFLM312A Contribute to team effectiveness 3 make disposition

Optional technical units

MTMP3074A Perform carcase Meat Hygiene 2 MTMP3077A Perform offal Meat Hygiene 2 Assessment Assessment MTMP3075A Perform process monitoring for Meat 2 PMLCAL400A Perform standard calibrations 2 Hygiene Assessment PMLDATA200A Record and present data 2 MTMP3076A Perform boning room Meat Hygiene 2 PMLSAMP400B Obtain representative samples in 3 Assessment accordance with sampling plan

Qualification requirements Complete all six compulsory core units. Complete all six compulsory technical units. Complete optional technical units to a minimum of 6 points. Note: • There are four units marked with a + which may be brought down from MTM40207 Certificate IV in Meat Processing (Meat Safety). Each unit brought down will have a value of 3 points.

MTM30407 Certificate III Meat Processing (Rendering)

Qualification structure

AQF Compulsory core units

Technical units

MTMP3081B Operate batch cooker 8 MTMP3087B Operate blood processing plant 6 MTMP3082B Operate continuous cooker 7 MTMP3088B Produce rendered products hygienically 6 MTMP3083B Operate press 5 MTMP3089B Render edible products 2 MTMP3084B Operate wet rendering process 10 MTMP3090A Implement a Quality Assurance program 4 MTMP3085B Monitor boiler operations 4 for rendering plant MTMP3086B Operate tallow processing plant 6

Qualification requirements Complete all six compulsory core units. Complete technical units to the value of 30 points.

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MTM30507 Certificate III in Meat Processing (Slaughtering)

Qualifications Structure

AQF Compulsory core units

Technical units

Slaughter floor operations MTMP3001B Knock and stun animal 4 MTMP3002B Stick and bleed animal 4 Seal digestive tract MTMP3006B Rod weasand 2 MTMP3008B Ring bung 4 MTMP3007B Seal weasand 1 MTMP3009B Seal bung 2 Perform opening cuts MTMMP38C Split carcase 4 MTMP3034B Remove pelt manually 6 MTMMP68C Bone neck 3 MTMP3036B Bed dress carcase 16 MTMP2017B Skin head 4 MTMP3037B Eviscerate animal carcase 8 MTMP3016A Perform ‘Y’ cut 2 MTMP3038B Operate brisket cutter/saw 4 MTMP3021B Explain opening cuts* 1 MTMP3039B Eviscerate game shot carcase 4 MTMP3022B Perform flanking cuts 6 MTMP3041B Backdown pig carcase 2 MTMP3023B Perform brisket cuts 4 MTMP3042B Prepare head for inspection 4 MTMP3024B Perform rumping cuts 4 MTMP3043A Operate air knife 2 MTMP3025B Perform rosette cuts 4 MTMP3044A Drop sock and pull shoulder pelt 3 MTMP3026B Perform midline cuts 4 MTMP3045A Undertake retain rail 2 MTMP3031B Scald and de-hair carcase 4 MTMP3032B Operate pelt puller 4 MTMP3033B Operate hide puller 6 Perform legging MTMP3011B Overview legging operation* 1 MTMP3013B Make second leg opening cuts 3 MTMP3012B Make first leg opening cuts 4 MTMP3014B Perform legging on small stock 4

* Units marked with an asterisk* must be undertaken with at least one other unit from the same section. # Note: MTMMP11C Sharpen knives is a pre-requisite for all units requiring the use of a knife.

Qualification requirements Complete all six compulsory core units. Complete technical units to the value of 30 points.

MTM30607 Certificate III in Meat Processing (General)

Qualification structure

AQF Compulsory core units

Technical units

MTMMP67C Assess product in chillers 8 BSBFLM312A Contribute to team effectiveness 3 MTMP3095A Grade beef carcases using Meat 3 PMASUP130B Follow established work plan 3 Standards Australia standards PMLMAIN300B Maintain the laboratory fit for 3 MTMP3099A Use standard product descriptions – 2 purpose sheep/goats PMLSAMP201A Handle and transport samples or 3 MTMP3100A Use standard product descriptions – beef 2 equipment MTMP3101A Use standard product description – pork 2 PMLTEST300B Perform basic tests 3 MTMP3102A Provide coaching 3 PMLTEST303B Prepare working solutions 3 MTMP3103A Provide mentoring 3 PMLTEST304B Prepare culture media 3 MTMP3104A Use standard product description – 2 PMLTEST305B Perform aseptic techniques 3 kangaroos TAADEL301A Provide training through instruction 3 MTMP3107A Perform manual chemical lean testing 2 and demonstration of work skills

Qualification requirements Complete all six compulsory core units. Complete technical units to the value of 30 points from any stream at Certificate III level. Note: • There are four units marked with a + which may be brought down from MTM40207 Certificate IV in Meat Processing (Meat Safety). Each unit brought down will have a value of 3 points.

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MTM30807 Certificate III in Meat Processing (Meat Retailing)

Qualification structure

AQF Compulsory technical units

MTMR301B Prepare specialised cuts MTMR307B Merchandise products and services 3 MTMR302B Assess carcase/product quality MTMR308B Prepare and produce value-added products MTMR303B Calculate yield of carcase or product MTMR317A Cure, corn and sell product MTMR304B Manage stock MTMR318A Assess and sell poultry product MTMR305B Meet customer needs MTMR320A Locate, identify and assess cuts MTMR306B Provide advice on nutritional role of meat MTMSR302B Prepare primal cuts BSBCMN317A Meet customer needs and expectations

Optional technical units

MTMMP53C Collect and prepare standard samples MTMR316A Utilise the Meat Standards Australia system MTMP3102A Provide coaching for beef to meet customer requirements MTMP3103A Provide mentoring MTMR319A Break carcases for retail sale MTMR309B Prepare, roll, sew and net meat MTMS38C Smoke product MTMR310B Bone and fillet poultry MTMS306A Identify and repair equipment faults MTMR311B Cost and price meat products TAADEL301A Provide training through instruction and demonstration of work skills MTMR312B Prepare portion control to specifications WRRM3B Coordinate merchandising presentation MTMR313B Bone game meat WRRS1B Sell products and services MTMR314A Order stock in a meat enterprise MTMR315A Calculate and present statistical data in a meat enterprise

Qualification requirements Complete the requirements for Certificate I in Meat Processing (Meat Retailing) and Certificate II in Meat Processing (Meat Retailing). Complete all thirteen compulsory technical units. Complete three optional technical units.

MTM30907 Certificate III in Meat Processing (Smallgoods – General)

Qualification structure

AQF Technical units

MTMP3100A Use standard product descriptions – beef MTMS310A Operate link and tie machinery 3 MTMP3101A Use standard product descriptions – pork MTMS311A Operate complex slicing and packaging MTMP3102A Provide coaching machinery MTMP3103A Provide mentoring MTMSR301B Break carcase into primal parts MTMPS204B Maintain production records MTMSR302B Prepare primal cuts MTMPSR301B Cure and corn product BSBCMN314A Utilise a knowledge management system MTMS32C Sort meat FDFZPRSP3A Set up a production/packaging line for operation MTMS33C Batch meat PMLCAL400A Perform standard calibrations MTMS34C Prepare product formulations PMLSAMP201A Handle and transport samples or equipment MTMS38C Smoke product PMLSAMP400B Obtain representative samples in MTMS39C Ferment and mature product accordance with sampling plan MTMS201B Blend meat product PMLTEST300B Perform basic tests MTMS300A Operate mixer/blender unit TAADEL301A Provide training through instruction and MTMS301A Cook, steam and cool product demonstration of work skills MTMS302A Prepare dried meat TDTA997C Complete and check import/export MTMS303A Fill casings documentation MTMS304A Thaw product – water THHADCC01B Prepare pates and terrines MTMS305A Thaw product – air MTMS306A Identify and repair equipment faults MTMS309A Operate product forming machinery

Qualification requirements Complete the requirements for the Certificate I in Meat Processing (Smallgoods) and the Certificate II in Meat Processing (Smallgoods). Complete a minimum of eight technical units.

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MTM31007 Certificate III in Meat Processing (Smallgoods – Manufacture)

Qualification structure

AQF Manufacture units

MTMPSR301B Cure and corn product MTMS39C Ferment and mature product 3 MTMS201B Blend meat product MTMS300A Operate mixer/blender unit MTMS32C Sort meat MTMS301A Cook, steam and cool product MTMS33C Batch meat MTMS302A Prepare dried meat MTMS34C Prepare product formulations THHADCC01B Prepare pates and terrines MTMS38C Smoke product Optional technical units

MTMP3100A Use standard product descriptions – beef MTMSR302B Prepare primal cuts MTMP3101A Use standard product descriptions – pork PMLCAL400A Perform standard calibrations MTMPS204A Maintain production records PMLSAMP201A Handle and transport samples or MTMS303A Fill casings equipment MTMS304A Thaw product – water PMLSAMP400B Obtain representative samples in accordance with sampling plan MTMS305A Thaw product – air PMLTEST300B Perform basic tests MTMS306A Identify and repair equipment faults TAADEL301A Provide training through instruction and MTMSR301B Break carcase into primal cuts demonstration of work skills

MTM40107 Certificate IV in Meat Processing (Leadership)

Qualification structure

AQF Compulsory core units 4 Level II core MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry Level IV core MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance MTMMP72C Facilitate hygiene and sanitation MTMCOR402B Facilitate Quality Assurance process performance

Technical units

MTMMP69C Lead communication in the workplace BSBCMN404A Develop teams and individuals MTMMP77C Participate in product recall BSBCMN412A Promote innovation and change MTMP407A Supervise new recruits BSBCMN418A Address customer needs MTMPS414A Monitor and overview the production of BSBFLM405B Implement operational plan Uncooked Comminuted Fermented Meat BSBFLM406B Implement workplace information system (UCFM) BSBFLM409B Implement continuous improvement MTMPSR401B Coordinate contracts BSBFLM412A Promote team effectiveness MTMPSR402B Prepare and evaluate resource proposals BSBHR404A Co-ordinate human resource services MTMPSR403B Facilitate achievement of enterprise environmental policies and goals Implement and monitor marketing BSBMKG405A activities MTMPSR404B Foster a learning culture in a meat enterprise TAAASS401A Plan and organise assessment MTMPSR405B Build productive and effective workplace TAAASS402A Assess competence relationships THHGLE13B Manage finances within a budget MTMPSR406B Manage and maintain a food safety plan WRRF4B Prepare payroll WRRI4B Buy merchandise WRRO5B Control inventory

Qualification requirements Complete eighteen units in total. Complete all ten compulsory core units. Complete eight technical units. Note: • One of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package.

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MTM40207 Certificate IV in Meat Processing (Meat Safety)

Qualification structure

AQF Compulsory core units 4 Level II core MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry Level IV core MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance MTMMP72C Facilitate hygiene and sanitation performance MTMCOR402B Facilitate Quality Assurance process

Technical units

MTMMP79C Participate in ongoing development and MTMP403A Oversee plant compliance with the implementation of a HACCP and Quality Australian Standards for meat processing+ Assurance system MTMPS411B Monitor meat preservation process MTMMP81C Maintain abattoir design and construction MTMPS412B Monitor and overview the production of standards processed meats and smallgoods MTMMP82C Collect evidence for prosecution MTMPS414A Monitor and overview the production of MTMMP83C Establish sampling program Uncooked Comminuted Fermented Meat MTMMP84C Oversee humane handling of animals (UCFM) MTMMP87C Inspect game meat+ MTMPSR405B Build productive and effective workplace relationships MTMMP88C Inspect poultry+ + FDFFSACA Assess compliance with food safety MTMMP89C Inspect ratites programs MTMMP91C Oversee export requirements FDFFSCFSAA Conduct food safety audits MTMP401A Utilise refrigeration index FDFFSCOMA Communicate and negotiate to conduct MTMP402A Implement a Meat Hygiene Assessment food safety audits program

+ These units may also be used in Certificate III in Meat Processing (General) or (Meat Safety).

Qualification requirements Complete the requirements for the Certificate III in Meat Processing (Meat Safety). Complete all ten compulsory core units. Complete eight technical units.

MTM40307 Certificate IV in Meat Processing (Quality Assurance)

Qualification structure

AQF Compulsory core units 4 Level II core MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry Level IV core MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance MTMMP72C Facilitate hygiene and sanitation performance MTMCOR402B Facilitate Quality Assurance process

Compulsory Technical units

MTMMP79C Participate in ongoing development and FDFFSACA Assess compliance with food safety implementation of a HACCP and Quality programs Assurance system FDFFSCHZA Identify, evaluate and control food safety MTMMP90C Manage/oversee an external audit of the hazards establishment’s quality system FDFFSCOMA Communicate and negotiate to conduct food safety audits

Optional Technical units

MTMMP46C Develop and implement Quality Assurance MTMP403A Oversee plant compliance with the program for a rendering plant Australian Standards for meat processing MTMMP64C Specify beef product using AUS-MEAT MTMP404A Apply meat science language MTMP405A Conduct and validate pH/temperature MTMMP65C Specify sheep product using AUS-MEAT declines to Meat Standards Australia language standards MTMMP66C Specify pork product using AUS-MEAT MTMPS414A Monitor and overview the production of language Uncooked Comminuted Fermented Meat MTMMP76C Conduct statistical analysis of process (UCFM) MTMMP77C Participate in product recall FDFFSCFSAA Conduct food safety audits MTMP401A Utilise refrigeration index MTMP402A Implement a Meat Hygiene Assessment program

Qualification requirements Complete the requirements for an appropriate Certificate II or III. Complete all ten compulsory core units. Complete all five compulsory technical units. Complete three optional technical units.

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MTM40407 Certificate IV in Meat Processing (General)

Qualification structure

AQF Compulsory core units 4 Level II core MTMMP1C Maintain personal equipment MTMMP4C Follow safe work policies and procedures MTMMP2C Apply hygiene and sanitation practices MTMMP5C Communicate in the workplace MTMMP3C Apply Quality Assurance practices MTMMP6C Overview the meat industry Level IV core MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance MTMMP72C Facilitate hygiene and sanitation performance MTMCOR402B Facilitate Quality Assurance process

Technical units

MTMMP46C Develop and implement Quality Assurance MTMPS414A Monitor and overview the production of program for a rendering plant Uncooked Comminuted Fermented Meat MTMMP64C Specify beef product using AUS-MEAT (UCFM) language MTMPSR401B Coordinate contracts MTMMP65C Specify sheep product using AUS-MEAT MTMPSR402B Prepare and evaluate resource proposals language MTMPSR403B Facilitate achievement of enterprise MTMMP66C Specify pork product using AUS-MEAT environmental policies and goals language MTMPSR404B Foster a learning culture in a meat MTMMP69C Lead communication in the workplace enterprise MTMMP76C Conduct statistical analysis of process MTMPSR405B Build productive and effective workplace MTMMP77C Participate in product recall relationships MTMMP79C Participate in ongoing development and MTMPSR406B Manage and maintain a food safety plan implementation of a HACCP and Quality BSBCMN404A Develop teams and individuals Assurance system BSBCMN412A Promote innovation and change MTMMP81C Maintain abattoir design construction BSBCMN418A Address customer needs standards BSBEBUS406A Monitor and maintain records in an online MTMMP82C Collect evidence for prosecution environment MTMMP83C Establish sampling program BSBFLM405B Implement operational plan MTMMP84C Oversee humane handling of animals BSBFLM406B Implement workplace information system MTMMP87C Inspect game meat BSBFLM409B Implement continuous improvement MTMMP88C Inspect poultry BSBFLM412A Promote team effectiveness MTMMP89C Inspect ratites BSBHR404A Co-ordinate human resource services MTMMP90C Manage/oversee an external audit of the BSBMKG405A Implement and monitor marketing establishment's quality system activities MTMMP91C Oversee export requirements FDFFSACA Assess compliance with food safety MTMP401A Utilise refrigeration index programs MTMP402A Implement a Meat Hygiene Assessment FDFFSCFSAA Conduct food safety audits program FDFFSCHZA Identify, evaluate and control food safety MTMP403A Oversee plant compliance with the Australian hazards Standards for meat processing FDFFSCOMA Communicate and negotiate to conduct MTMP404A Apply meat science food safety audits MTMP405A Conduct and validate pH/temperature declines TAAASS401A Plan and organise assessment to Meat Standards Australia standards TAAASS402A Assess competence MTMP407A Supervise new recruits THHGLE13B Manage finances within a budget MTMPS411B Monitor meat preservation process WRRF4B Prepare payroll MTMPS412B Monitor and overview the production of WRRI4B Buy merchandise processed meats and smallgoods WRRO5B Control inventory

Qualification requirements Complete eighteen units in total. Complete all ten compulsory core units. Complete eight technical units.

MTM50107 Diploma of Meat Processing

Qualification structure

AQF Compulsory core units

MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance 5 MTMMP72C Facilitate hygiene and sanitation MTMCOR402B Facilitate Quality Assurance process performance

Technical units

MTMPS5601B Assess and purchase livestock MTMPSR5601B Design and manage the food safety system MTMPS5602B Analyse and develop enterprise systems MTMPSR5602B Manage meat processing systems for meat for new opportunities and meat product quality MTMPS5603B Develop, manage and maintain quality MTMPSR5603B Control cold chain (refrigeration) systems operations MTMPS5604B Manage maintenance systems MTMPSR5604B Manage new product/process development MTMPS5605B Manage utilities and energy MTMPSR5605B Establish new markets MTMPS5606B Benchmark enterprise performance MTMPSR5606B Monitor legal requirements and business MTMPS5607B Manage and improve meat industry plant compliance operations BSBFLM513A Manage budgets and financial plans within MTMPS5608B Manage environmental impacts of meat the work team processing operations BSBHR604A Manage employee relations MTMPS5609B Manage, maintain and continuously CHCORG11B Lead and develop others improve OH&S plans and systems PMLORG602B Manage complex projects MTMPS5610B Manage transportation of meat, meat products and meat by-products

Qualification requirements Complete ten units in total. Complete all four compulsory core units. Complete six technical units. Note: • One of the six technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package.

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MTM50207 Diploma of Meat Processing (Meat Retailing)

Qualification structure

AQF Compulsory core units

MTMMP70C Participate in OH&S risk control process MTMCOR401B Manage own work performance 5 MTMMP72C Facilitate hygiene and sanitation MTMCOR402B Facilitate Quality Assurance process performance Technical units MTMPSR5601B Design and manage the food safety system BSBMGT503A Prepare budgets and financial plans MTMPSR5602B Manage meat processing systems for meat BSBMGT504A Manage budgets and financial plans and meat product quality BSBMGT511A Develop a business opportunity MTMPSR5603B Control cold chain (refrigeration) BSBMGT603A Review and develop business plans operations WRRO6B Manage store facilities MTMPSR5604B Manage new product/process development WRRPL2B Set strategic plans MTMPSR5605B Establish new markets WRRPL3B Initiate and implement change MTMPSR5606B Monitor legal requirements and business compliance

MTM60107 Advanced Diploma of Meat Processing

Qualification structure

AQF Technical units

MTMPS5601B Assess and purchase livestock MTMPSR5601B Design and manage the food safety system 6 MTMPS5602B Analyse and develop enterprise systems MTMPSR5602B Manage meat processing systems for meat for new opportunities and meat product quality MTMPS5603B Develop, manage and maintain quality MTMPSR5603B Control cold chain (refrigeration) systems operations MTMPS5604B Manage maintenance systems MTMPSR5604B Manage new product/process development MTMPS5605B Manage utilities and energy MTMPSR5605B Establish new markets MTMPS5606B Benchmark enterprise performance MTMPSR5606B Monitor legal requirements and business MTMPS5607B Manage and improve meat industry plant compliance operations BSBFLM513A Manage budgets and financial plans within MTMPS5608B Manage environmental impacts of meat the work team processing operations BSBHR604A Manage employee relations MTMPS5609B Manage, maintain and continuously CHCORG11B Lead and develop others improve OH&S plans and systems PMLORG602B Manage complex projects MTMPS5610B Manage transportation of meat, meat products and meat by-products

Qualification requirements Complete the requirements for the Diploma of Meat Processing. Complete four technical units. Note: • One of the four technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package.

Animal Welfare Officer Skills Set Target Group Typically the Animal Welfare Officer is a company employee who managers the company’s animal welfare team and therefore is able to • understand and articulate the regulatory and technical issues associated with animal welfare in a processing plant • represent the company with regard to the approach taken to address animal welfare issues on plant • influence company policies, procedures, training regimes, KPIs and quality assurance documentation as they relate to processes impacting on animal welfare • review as part of their duties the results of the routine monitoring of processes impacting on animal welfare

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• review the results of internal and external audits to assess the performance of the company re animal welfare • oversee the implementation of corrective actions and preventative measures • monitor the effectiveness of corrective actions and preventative measures • implement animal welfare assessment criteria and perform an abattoir animal welfare assessment • recognise operative training needs and implement training for animal handlers.

Units MTMP2006A Apply animal welfare and handling requirements MTMMP84C Oversee humane handling of animals

Pathway The Units of Competency comprising the Animal Welfare Officer Skills Set are drawn from AQF levels II and IV in the Abattoirs qualifications, and can be counted towards other abattoirs qualfications where this is in accordance with the qualifcation requirements.

Suggested words This Skills Set from the Australian Meat Industry Training for Statement of Package meets the industry requirements for managing animal Attainment welfare in an Australian meat processing plant

Requirements for certification Units of competency from the meat industry competency standards have been packaged into qualifications, which have been and aligned with the AQF levels. The combinations of competencies required for recognition of a qualification at each level are summarised below. Candidates who demonstrate that they have acquired one or more units of competency, but not enough for the award of a qualification, may receive a Statement of Attainment.

Abattoirs

Certificate level Minimum requirements for certification Certificate II • All six compulsory core units. • Technical units to the value of 20 points. • Note: Up to 15 points from a Certificate III in Meat Processing from the Abattoirs sector can be selected. • Note: A maximum of two units can be selected from the Meat Retailing or Smallgoods sectors (each unit will be valued at 2 points). Certificate III (Boning • All six compulsory core units. Room, Rendering, • Technical units to the value of 30 points. Slaughtering) Certificate III (Meat Safety) • All six compulsory core units. • All six compulsory technical units. • Optional technical units to a minimum of 6 points. • Note: There are four units marked with a + which may be brought down from MTM40207 Certificate IV in Meat Processing (Meat Safety). Each unit brought down will have a value of three points. Certificate III (General) • All six compulsory core units. • Technical units to the value of 30 points from any stream at Certificate III level. • Note: There are four units marked with a + which may be brought down from MTM40207 Certificate IV in Meat Processing (Meat Safety). Each unit brought down will have a value of three points. Certificate IV (Leadership) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. • Note: One of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Certificate IV (Meat Safety) • Complete the requirements for Certificate III in Meat Processing (Meat Safety). • All ten compulsory core units. • Eight technical units.

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Certificate level Minimum requirements for certification

Certificate IV (Quality Complete the requirements for an apprpriate Certificate II or Assurance) III. • All ten compulsory core units. • All five compulsory technical units. • Three optional technical units. Certificate IV (General) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. Diploma • Ten units in total. • All four compulsory core units. • Six technical units. • Note: One of the six technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package. Advanced Diploma • Complete the requirements for Diploma of Meat Processing. • Four technical units. • Note: One of the four technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package.

Food services

Certificate level Minimum Requirements for Certification Certificate II • Fourteen units in total. • All six compulsory core units. • Eight technical units. • Note: The eight technical units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors. • Note: Units selected from the Abattoirs sector must be worth two or more points (if a one-point unit is selected, then an additional unit must be selected to make up the two points). Certificate III • All six compulsory core units. • Six technical units. • Note: The six technical units can be selected from a Certificate III from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors. • Note: Units selected from the Abattoirs sector must be worth four or more points.

Smallgoods

Certificate level Minimum Requirements for Certification Certificate I • Eight units in total. • All six compulsory core units. • Two technical units. Certificate II • Complete the requirements for Certificate I in Meat Processing (Smallgoods). • A minimum of eight technical units. • Note: One of the eight technical units can be selected from a Certificate II from this or any other Training Package. Certificate III (Smallgoods • Complete the requirements for Certificates I and II in – General) Meat Processing (Smallgoods). • A minimum of eight technical units. Certificate III (Smallgoods • Certificates I and II in Meat Processing (Smallgoods). – Manufacture) • A minimum of eight manufacture units. • A maximum of two optional technical units. Certificate IV (Leadership) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. • Note: One of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Certificate IV (Quality • Certificate II or Certificate III in Meat Processing from Assurance) the Smallgoods sector. • All ten compulsory core units. • All five compulsory technical units. • Three optional technical units. Certificate IV (General) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. Diploma • Ten units in total. • All four compulsory core units. • Six technical units. • Note: One of the six technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package. Advanced Diploma • Diploma of Meat Processing. • Four technical units. • Note: One of the four technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package.

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Meat retailing

Certificate level Minimum Requirements for Certification Certificate I • Sixteen units in total. • All five compulsory core units. • All ten compulsory technical units. • One optional technical unit. Certificate II • Complete the requirements for Certificate I in Meat Processing (Meat Retailing). • Eleven units from Certificate II in Meat Processing (Meat Retailing). • All ten compulsory technical units. • One optional technical unit. Certificate III • Complete the requirements for Certificates I and II in Meat Processing (Meat Retailing). • All thirteen compulsory technical units. • Three optional technical units. Certificate IV (Leadership) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. • Note: One of the eight technical units can be selected from a Certificate IV or Diploma from this or any other Training Package. Certificate IV (General) • Eighteen units in total. • All ten compulsory core units. • Eight technical units. Diploma • Ten units in total. • All four compulsory core units. • Six technical units. • Note: One of the six technical units can be selected from a relevant Diploma or Advanced Diploma from this or any other Training Package.

Qualifications available through a New Apprenticeship pathway

The following qualifications are considered appropriate for New Apprenticeship pathways:

MTM20107 Certificate II in Meat Processing (Abattoirs) MTM20207 Certificate II in Meat Processing (Smallgoods) MTM20307 Certificate II in Meat Processing (Meat Retailing) MTM20407 Certificate II in Meat Processing (Food Services) MTM30107 Certificate III in Meat Processing (Boning Room) MTM30207 Certificate III in Meat Processing (Food Services) MTM30307 Certificate III in Meat Processing (Meat Safety) MTM30407 Certificate III in Meat Processing (Rendering) MTM30507 Certificate III in Meat Processing (Slaughtering) MTM30707 Certificate III in Meat Processing (General) MTM30807 Certificate III in Meat Processing (Meat Retailing) MTM30907 Certificate III in Meat Processing (Smallgoods – General) MTM31007 Certificate III in Meat Processing (Smallgoods - Manufacture) MTM40107 Certificate IV in Meat Processing (Leadership) MTM40207 Certificate IV in Meat Processing (Meat Safety) MTM40307 Certificate IV in Meat Processing (Quality Assurance) MTM40407 Certificate IV in Meat Processing (General)

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Assessment guidelines

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Introduction These Assessment Guidelines provide the endorsed framework for assessment of units of competency in this Training Package. They are designed to ensure that assessment is consistent with the Australian Quality Training Framework (AQTF) Standards for Registered Training Organisations. Assessments against the units of competency in this Training Package must be carried out in accordance with these Assessment Guidelines.

Assessment System Overview This section provides an overview of the requirements for assessment when using this Training Package, including a summary of the AQTF requirements; licensing/registration requirements; and assessment pathways.

Benchmarks for Assessment Assessment within the National Training Framework is the process of collecting evidence and making judgements about whether competency has been achieved to confirm whether an individual can perform to the standards expected in the workplace, as expressed in the relevant endorsed unit of competency. In the areas of work covered by this Training Package, the endorsed units of competency are the benchmarks for assessment. As such, they provide the basis for nationally recognised Australian Qualifications Framework (AQF) qualifications and Statements of Attainment issued by Registered Training Organisations (RTOs).

Australian Quality Training Framework Assessment Requirements Assessment leading to nationally recognised AQF qualifications and Statements of Attainment in the vocational education and training sector must meet the requirements of the AQTF as expressed in the Standards for Registered Training Organisations. The Standards for Registered Training Organisations can be downloaded from the DEST website at www.dest.gov.au or can be obtained in hard copy from DEST. The following points summarise the assessment requirements under the AQTF. • Registration of Training Organisations Assessment must be conducted by, or on behalf of, an RTO formally registered by a State or Territory Registering/Course Accrediting Body in accordance with the Standards for Registered Training Organisations. The RTO must have the specific units of competency and/or AQF qualifications on its scope of registration. See Section 1 of the Standards for Registered Training Organisations. • Quality Training and Assessment Each RTO must have systems in place to plan for and provide quality training and assessment across all its operations. See Standard 1 of the Standards for Registered Training Organisations.

• Assessor Competency Requirements Each person involved in training, assessment or client service must be competent for the functions they perform. See Standard 7 of the Standards for Registered Training Organisations for assessor competency requirements. Standard 7 also specifies the competencies that must be held by trainers. • Assessment Requirements The RTO’s assessments must meet the requirements of the endorsed components of Training Packages within its scope of registration. See Standard 8 of the Standards for Registered Training Organisations. • Assessment Strategies Each RTO must identify, negotiate, plan and implement appropriate learning and assessment strategies to meet the needs of each of its clients. See Standard 9 of the Standards for Registered Training Organisations. • Mutual Recognition Each RTO must recognise the AQF qualifications and Statements of Attainment issued by any other RTO. See Standard 5 of the Standards for Registered Training Organisations. • Access and Equity and Client Services Each RTO must apply access and equity principles, provide timely and appropriate information, advice and support services that assist clients to identify and achieve desired outcomes. This may include reasonable adjustment in assessment. See Standard 6 of the Standards for Registered Training Organisations. • Partnership Arrangements RTOs must have, and comply with, written agreements with each organisation providing training and/or assessment on its behalf. See Standard 1.6 of Standards for Registered Training Organisations. • Recording Assessment Outcomes Each RTO must have effective administration and records management procedures in place, and must record AQF qualifications and Statements of Attainment issued. See Standards 4 and 10.2 of the Standards for Registered Training Organisations. • Issuing AQF qualifications and Statements of Attainment Each RTO must issue AQF qualifications and Statements of Attainment that meet the requirements of the AQF Implementation Handbook and the endorsed Training Packages within the scope of its registration. An AQF qualification is issued once the full requirements for a qualification, as specified in the nationally endorsed Training Package are met. A Statement of Attainment is issued where the individual is assessed as competent against fewer units of competency than required for an AQF qualification. See Standard 10 and Section 2 of the Standards for Registered Training Organisations. This section provides information on licensing/registration requirements for this Training Package, with the following important disclaimer.

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Licensing and registration requirements that apply to specific industries, and vocational education and training, vary between each State and Territory, and can regularly change. The developers of this Training Package, and DEST, consider that the licensing/registration requirements described in this section apply to RTOs, assessors or candidates with respect to this Training Package. While reasonable care has been taken in its preparation, neither the developers of this Training Package nor DEST can guarantee that the list is definitive or accurate at the time of reading; the information in this section is provided in good faith on that basis. Contact the relevant State or Territory Department(s) to check if the licensing/registration requirements described below still apply, and to check if there are any others with which you must comply. For further information contact MINTRAC ([email protected]). Separate licensing arrangements are required for the following units within MTM07 Australian Meat Industry Training Package: • MTMPS206B Operate forklift in a specific workplace. Candidates undertaking this unit are required to hold a current forklift licence prior to commencement of this unit. • MTMP2007A Perform emergency kill. Candidates undertaking this unit are required to hold a current firearms licence prior to commencement of this unit, if a firearm is to be used to undertake the emergency kill. • MTMMP64C Specify beef product using AUS-MEAT language, MTMMP65C Specify sheep product using AUS-MEAT language, MTMMP66C Specify pork product using AUS-MEAT language. Separate certification through AUS-MEAT is required.

Pathways The competencies in this Training Package may be attained in a number of ways including through: • formal or informal education and training • experiences in the workplace • general life experience • any combination of the above. Assessment under this Training Package leading to an AQF qualification or Statement of Attainment may follow a learning and assessment pathway, an assessment-only or recognition pathway, or a combination of the two as illustrated in the following diagram.

Each of these assessment pathways leads to full recognition of competencies held – the critical issue is that the candidate is competent, not how the competency was acquired. Assessment, by any pathway, must comply with the assessment requirements set out in the Standards for Registered Training Organisations.

Learning and Assessment Pathways Usually, learning and assessment are integrated, with assessment evidence being collected and feedback provided to the candidate at anytime throughout the learning and assessment process. Learning and assessment pathways may include structured programs in a variety of contexts using a range of strategies to meet different learner needs. Structured learning and assessment programs could be: group-based, work-based, project-based, self-paced, action learning-based; conducted by distance or e-learning; and/or involve practice and experience in the workplace. Learning and assessment pathways to suit New Apprenticeships have a mix of formal structured training and structured workplace experience with formative assessment activities through which candidates can acquire and demonstrate skills and knowledge from the relevant units of competency.

Assessment-Only or Recognition of Prior Learning Pathway Competencies already held by individuals can be formally assessed against the units of competency in this Training Package, and should be recognised regardless of how, when or where they were achieved. In an assessment-only or Recognition of Prior Learning (RPL) pathway, the candidate provides current, quality evidence of their competency against the relevant unit of competency. This process may be directed by the candidate and verified by the assessor, such as in the compilation of portfolios; or directed by the assessor, such as through observation of workplace performance and skills application, and oral and/or written assessment. Where the outcomes of this process indicate that the candidate is competent, structured training is not required. The RPL requirements of Standard 8.2 of the Standards for Registered Training Organisations must be met. As with all assessment, the assessor must be confident that the evidence indicates that the candidate is currently competent against the endorsed unit of competency. This evidence may take a variety of forms and might include certification, references from past employers, testimonials from clients, and work samples. The onus is on candidates to provide sufficient

Page 100 © Commonwealth of Australia 2007 MTM07 Australian Meat Industry Training Package Version 2.1 To be reviewed by March 2010 MTM07 – Volume I evidence to satisfy assessors that they currently hold the relevant competencies. In judging evidence, the assessor must ensure that the evidence of prior learning is: • authentic (the candidate’s own work) • valid (directly related to the current version of the relevant endorsed unit of competency) • reliable (shows that the candidate consistently meets the endorsed unit of competency) • current (reflects the candidate’s current capacity to perform the aspect of the work covered by the endorsed unit of competency) • sufficient (covers the full range of elements in the relevant unit of competency and addresses the four dimensions of competency, namely task skills, task management skills, contingency management skills, and job/role environment skills). The assessment only or recognition of prior learning pathway is likely to be most appropriate in the following scenarios: • candidates enrolling in qualifications who want recognition for prior learning or current competencies • existing workers • individuals with overseas qualifications • recent migrants with established work histories • people returning to the workplace • people with disabilities or injuries requiring a change in career.

Combination of Pathways Where candidates for assessment have gained competencies through work and life experience and gaps in their competence are identified, or where they require training in new areas, a combination of pathways may be appropriate. In such situations, the candidate may undertake an initial assessment to determine their current competency. Once current competency is identified, a structured learning and assessment program ensures that the candidate acquires the required additional competencies identified as gaps.

Assessor Requirements This section identifies the mandatory competencies for assessors, and clarifies how others may contribute to the assessment process where one person alone does not hold all the required competencies.

Assessor Competencies The Standards for Registered Training Organisations specify mandatory competency requirements for assessors. For information, Standard 7.3 from the Standards for Registered Training Organisations follows.

7.3 (a) The RTO must ensure that assessments are conducted by a person who has:

(i) the following competencies* from the TAA04 Training and Assessment Training Package, or demonstrated equivalent competencies:

• TAAASS401A Plan and organise assessment • TAAASS402A Assess competence

• TAAASS404A Participate in assessment validation (ii) relevant vocational competencies, at least to the level being assessed.

(b) However, if a person does not have all of the competencies in Standards 7.3 a (i) and the vocational competencies as defined in 7.3 a (ii), one person with the competencies listed in Standard 7.3 a (i), and one or more persons who have the competencies listed in Standard 7.3 a (ii) may work together to conduct assessments.

*A person who holds the competencies BSZ401A Plan assessment, BSZ402A Conduct assessment, and BSZ403A Review assessment from the Training Package for Assessment and Workplace Training will be accepted for the purposes of this standard. A person who has demonstrated equivalent competencies to BSZ401A and BSZ402A and BSZ403A in the period up to 12 months following publication of the Training and Assessment Training Package will also be accepted for the purposes of this standard.

Designing Assessment Tools This section provides an overview of the use and development of assessment tools.

Use of Assessment Tools Assessment tools provide a means of collecting the evidence that assessors use in making judgements about whether candidates have achieved competency. There is no set format or process for the design, production or development of assessment tools. Assessors may use prepared assessment tools, such as those specifically developed to support this Training Package, or they may develop their own.

Using Prepared Assessment Tools If using prepared assessment tools, assessors should ensure these are benchmarked, or mapped, against the current version of the relevant unit of competency. This can be done by checking that the materials are listed on the National Training Information Service (http://www.ntis.gov.au). Materials on the list have been noted by the National Quality Council as meeting their quality criteria for Training Package support materials.

Developing Assessment Tools When developing their own assessment tools, assessors must ensure that the tools: • are benchmarked against the relevant unit or units of competency • are reviewed as part of the validation of assessment strategies as required under 9.2i of the Standards for Registered Training Organisations • meet the assessment requirements expressed in the Standards for Registered Training Organisations, particularly Standards 8 and 9. A key reference for assessors developing assessment tools is TAA04 Training and Assessment Training Package and the unit of competency TAAASS403A Develop assessment tools.

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Conducting Assessment This section details the mandatory assessment requirements and provides information on equity in assessment including reasonable adjustment.

Mandatory Assessment Requirements Assessments must meet the criteria set out in Standard 8 from the Standards for Registered Training Organisations. For information, Standard 8 from the Standards for Registered Training Organisations is reproduced below.

8 RTO Assessments

The RTO’s assessments meet the requirements of the endorsed components of Training Packages and the outcomes specified in accredited courses within the scope of its registration.

8.1 The RTO must ensure that assessments (including RPL):

(i) comply with the Assessment Guidelines included in the applicable nationally endorsed Training Packages or the assessment requirements specified in accredited courses

(ii) lead to the issuing of a Statement of Attainment or qualification under the AQF when a person is assessed as competent against nationally endorsed unit(s) of competency in the applicable Training Package or modules specified in the applicable accredited course

(iii) are valid, reliable, fair and flexible

(iv) provide for applicants to be informed of the context and purpose of the assessment and the assessment process

(v) where relevant, focus on the application of knowledge and skill to the standard of performance required in the workplace and cover all aspects of workplace performance, including task skills, task management skills, contingency management skills and job role environment skills

(vi) involve the evaluation of sufficient evidence to enable judgements to be made about whether competency has been attained

(vii) provide for feedback to the applicant about the outcomes of the assessment process and guidance on future options in relation to those outcomes

(viii) are equitable for all persons, taking account of individual needs relevant to assessment

(ix) provide for reassessment on appeal.

8.2 (a) The RTO must ensure RPL is offered to all applicants on enrolment.

(b) The RTO must have an RPL process that:

(i) is structured to minimise the time and cost to applicants

(ii) provides adequate information, support and opportunities for participants to engage in the RPL process.

Delivery and assessment of Employability Skills Employability Skills are integral to workplace competency and, as such, must be considered in the design, customisation, delivery and assessment of vocational education and training programs in an integrated and holistic way, as represented diagrammatically below.

Competency Standards

Reflection Learning Outcomes

Integration of Employability Skills

Workplace Assessment Activities Strategies

Learning Strategies

Training providers must analyse the Employability Skills information contained in units of competency in order to design valid and reliable learning and assessment strategies. This analysis includes: • reviewing unit(s) of competency to determine how each relevant Employability Skill is found and applied within the unit • analysing the Employability Skills Summary for the qualification in which the unit(s) is/are packaged to help clarify relevant industry/workplace contexts with regard to the application of Employability Skills at that qualification level • designing learning and assessment activities that address the Employability Skills requirements.

Access and Equity An individual’s access to the assessment process should not be adversely affected by restrictions placed on the location or context of assessment beyond the requirements specified in this Training Package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. Such adjustments are considered ‘reasonable’ if they do not impose an unjustifiable hardship on a training provider or employer. When assessing people with disabilities, assessors are encouraged to apply good practice assessment methods with sensitivity and flexibility.

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Further Sources of Information The section provides a listing of useful contacts and resources to assist assessors in planning, designing, conducting and reviewing of assessments against this Training Package.

Contacts

National Meat Industry Training Advisory Council (MINTRAC) 150 Victoria Road Drummoyne NSW 2047 Phone: (02) 9819 6699 Fax: (02) 9819 6099 Web: http://www.mintrac.com.au Email: [email protected]

Agri-Food Industry Skills Council PO Box 5450 Kingston ACT 2604 Phone: (02) 6163 7200 Fax: (02) 6163 7299 Web: http://www.agrifoodskills.net.au Email: [email protected]

Australian Training Products Ltd Level 25, 150 Lonsdale Street Melbourne VIC 3000 PO Box 5347BB Melbourne VIC 3001 Phone: (03) 9655 0600 Fax: (03) 9639 4684 Web: http://www.atpl.net.au Email: [email protected]

Innovation and Business Skills Australia Level 2, 192B Burwood Road Hawthorn VIC 3122 Phone: (03) 9815 7000 Fax: (03) 98157001 Web: http://www.ibsa.org.au Email: [email protected]

General Resources Australian Qualifications Framework Advisory Board, 2002, AQF Implementation Handbook, Third Edition – aqf.edu.au Australian Quality Training Framework (AQTF) – for general information go to: www.dest.gov.au/sectors Australian Quality Training Framework (AQTF) – for resources and information go to: www.dest.gov.au Australian Quality Training Framework, Standards for Registered Training Organisations, Australian National Training Authority, Melbourne, 2005. Available in hard copy from State and Territory Training Authorities or can be downloaded from www.dest.gov.au National Training Information Service, an electronic database providing comprehensive information about RTOs, Training Packages and accredited courses – www.ntis.gov.au Style Guide for Training Package Support Materials, 2003, Australian National Training Authority, Melbourne – www.dest.gov.au TAA04 Training and Assessment Training Package. Available from Innovation and Business Skills Australia (IBSA) an Industry Skills Council, and can be viewed and downloaded, from the National Training Information Service (NTIS). Working with diversity: A guide to equity and the AQTF, www.dest.gov.au Working with diversity: Quality training for Indigenous Australians, www.dest.gov.au Working with diversity: Quality training for people with a disability, www.dest.gov.au

Assessment Resources Training Package Assessment Guides – a range of resources to assist RTOs in developing Training Package assessment materials developed by ANTA with funding from the Department of Education, Training and Youth Affairs. It is made up of 10 separate titles, as described at the ANTA publications page of www.dest.gov.au. Go to www.resourcegenerator.gov.au/loadpage.asp?TPAG.htm Printed and/or CD ROM versions of the Guides can be purchased from Australian Training Products (ATP). The resource includes the following guides: 1 Training Package Assessment Materials Kit 2 Assessing Competencies in Higher Qualifications 3 Recognition Resource 4 Kit to Support Assessor Training 5 Candidate’s Kit: Guide to Assessment in New Apprenticeships 6 Assessment Approaches for Small Workplaces 7 Assessment Using Partnership Arrangements 8 Strategies for ensuring Consistency in Assessment 9 Networking for Assessors 10 Quality Assurance Guide for Assessment An additional guide ‘Delivery and Assessment Strategies’ has been developed to complement these resources.

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Assessment Tool Design and Conducting Assessment VETASSESS & Western Australian Department of Training and Employment 2000, Designing Tests – Guidelines for designing knowledge based tests for Training Packages. Vocational Education and Assessment Centre 1997, Designing Workplace Assessment Tools, A self-directed learning program, NSW TAFE. Manufacturing Learning Australia 2000, Assessment Solutions, Australian Training Products, Melbourne. Rumsey, D 1994, Assessment practical guide, Australian Government Publishing Service, Canberra. Australian Disability Clearing House on Education and Training, www.adcet.edu.au National Aboriginal and Torres Strait Education web site, www.natsiew.nexus.edu.au

Assessor Training ANTA and DEETYA, A New Assessment Tool – Incorporating language and numeracy skills into Training Package – A professional development kit for trainers and assessors. Australian Committee on Training Curriculum (ACTRAC) 1994, Assessor training program – learning materials, Australian Training Products, Melbourne. Australian National Training Authority, A Guide for Professional Development, ANTA, Brisbane. Australian Training Products Ltd Assessment and Workplace Training, Training Package – Toolbox, ATPL Melbourne. Green, M et al. 1997, Key competencies professional development Package, Department for Education and Children's Services, South Australia. Victorian TAFE Association 2000, The professional development CD: A learning tool, VTA, Melbourne.

Assessment System Design and Management Office of Training and Further Education 1998, Demonstrating best practice in VET project – assessment systems and processes, OTFE Victoria. Toop, L, Gibb, J & Worsnop, P, Assessment system designs, Australian Government Publishing Service, Canberra. Western Australia Department of Training and VETASSESS 1998, Kit for Skills Recognition Organisations, WADOT, Perth.

Meat industry specific materials At the time of publication, MINTRAC was commencing an upgrade of training materials to support the MTM07 Australian Meat Industry Training Package. For the most recent list of available resources, please consult the MINTRAC website – www.mintrac.com.au

Competency Standards

What is competency? The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise. Competency covers all aspects of workplace performance and involves performing individual tasks, managing a range of different tasks, responding to contingencies or breakdowns and, dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself. Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.

Contextualisation of Units of Competency by RTOs Registered Training Organisation (RTOs) may contextualise units of competency to reflect local outcomes required. Contextualisation could involve additions or amendments to the unit of competency to suit particular delivery methods, learner profiles, specific enterprise equipment requirements, or to otherwise meet local needs. However, the integrity of the overall intended outcome of the unit of competency must be maintained. Any contextualisation of units of competency in this endorsed Training Package must be within the bounds of the following advice. In contextualising units of competency, RTOs: • must not remove or add to the number and content of elements and performance criteria • may add specific industry terminology to performance criteria where this does not distort or narrow the competency outcomes • may make amendments and additions to the range statement as long as such changes do not diminish the breadth of application of the competency and reduce its portability • may add detail to the evidence guide in areas such as the critical aspects of evidence or resources and infrastructure required where these expand the breadth of the competency but do not limit its use.

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Components of Units of Competency The components of units of competency are summarised below, in the order in which they appear in each unit of competency.

Unit Title The unit title is a succinct statement of the outcome of the unit of competency. Each unit of competency title is unique, both within and across Training Packages.

Unit Descriptor The unit descriptor broadly communicates the content of the unit of competency and the skill area it addresses. Where units of competency have been contextualised from units of competency from other endorsed Training Packages, summary information is provided. There may also be a brief second paragraph that describes its relationship with other units of competency, and any licensing requirements.

Employability Skills statement A standard Employability Skills statement appears in each unit of competency. This statement directs trainers and assessors to consider the information contained in the Employability Skills Summary in which the unit of competency is packaged.

Pre-requisite Units (optional) If there are any units of competency that must be completed before the unit, these will be listed.

Application of the Unit This sub-section fleshes out the unit of competency’s scope, purpose and operation in different contexts, for example, by showing how it applies in the workplace.

Competency Field (Optional) The competency field either reflects the way the units of competency are categorised in the Training Package or denotes the industry sector, specialisation or function. It is an optional component of the unit of competency.

Sector (optional) The industry sector is a further categorisation of the competency field and identifies the next classification, for example an elective or supervision field.

Elements of Competency The elements of competency are the basic building blocks of the unit of competency. They describe in terms of outcomes the significant functions and tasks that make up the competency.

Performance Criteria The performance criteria specify the required performance in relevant tasks, roles, skills and in the applied knowledge that enables competent performance. They are usually written in passive voice. Critical terms or phrases may be written in bold italics and then defined in the range statement, in the order of their appearance in the performance criteria.

Required Skills and Knowledge The essential skills and knowledge are either identified separately or combined. Knowledge identifies what a person needs to know to perform the work in an informed and effective manner. Skills describe the application of knowledge to situations where understanding is converted into a workplace outcome.

Range Statement The range statement provides a context for the unit of competency, describing essential operating conditions that may be present with training and assessment, depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. As applicable, the meanings of key terms used in the performance criteria will also be explained in the range statement.

Evidence Guide The evidence guide is critical in assessment as it provides information to the RTO and assessor about how the described competency may be demonstrated. The evidence guide does this by providing a range of evidence for the assessor to make determinations, and by providing the assessment context. The evidence guide describes: • conditions under which competency must be assessed including variables such as the assessment environment or necessary equipment • relationships with the assessment of any other units of competency • suitable methodologies for conducting assessment including the potential for workplace simulation • resource implications, for example access to particular equipment, infrastructure or situations • how consistency in performance can be assessed over time, various contexts and with a range of evidence • the required underpinning knowledge and skills.

Employability Skills in units of competency The detail and application of Employability Skills facets will vary according to the job-role requirements of each industry. In developing Training Packages, industry stakeholders are consulted to identify appropriate facets of Employability Skills which are incorporated into the relevant units of competency and qualifications. Employability Skills are not a discrete requirement contained in units of competency (as was the case with Key Competencies). Employability Skills are specifically expressed in the context of the work outcomes described in units of competency and will appear in elements, performance

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How Employability Skills relate to the Key Competencies The eight nationally agreed Employability Skills now replace the seven Key Competencies in Training Packages. Trainers and assessors who have used Training Packages prior to the introduction of Employability Skills may find the following comparison useful. Employability Skills Mayer Key Competencies Communication Communicating ideas and information Teamwork Working with others and in teams Problem solving Solving problems Using mathematical ideas and techniques

Initiative and enterprise Planning and organising Collecting, analysing and organising information Planning and organising activities

Self-management Learning Technology Using technology

When analysing the above table it is important to consider the relationship and natural overlap of Employability Skills. For example, using technology may involve communication skills and combine the understanding of mathematical concepts.

Explicitly embedding Employability Skills in units of competency This Training Package seeks to ensure that industry-endorsed Employability Skills are explicitly embedded in units of competency. The application of each skill and the level of detail included in each part of the unit will vary according to industry requirements and the nature of the unit of competency. Employability Skills must be both explicit and embedded within units of competency. This means that Employability Skills will be: • embedded in units of competency as part of the other performance requirements that make up the competency as a whole • explicitly described within units of competency to enable Training Packages users to identify accurately the performance requirements of each unit with regards to Employability Skills. This Training Package also seeks to ensure that Employability Skills are well-defined and written into units of competency so that they are apparent, clear and can be delivered and assessed as an essential component of unit work outcomes.

The following table contains examples of embedded Employability Skills for each component of a unit of competency. Please note that in the examples below the bracketed skills are provided only for clarification and will not be present in units of competency within this Training Package. Unit component Example of embedded Employability Skill Unit title Communicate in the workplace (communication) Unit descriptor This unit covers the skills and knowledge required for the detection of abnormalities and diseases in the major livestock species (cattle, sheep and pigs) prior to slaughter (problem solving) Element Respond to non-conforming product or processes. (problem solving) Performance criteria Procedures for monitoring products and processes are identified and implemented (planning and organising) Range statement Software applications may include email, internet, word processing, spreadsheet, database or accounting packages (technology) Required skills and Identify personal career path and opportunities (self- knowledge management) Take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology (self-management, learning, technology) Evidence guide Competency must be demonstrated at chain speed (planning and organising)

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