Qualification Outline
22/07/2026 6:00 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Meat Processing (Boning Room)
Certificate III in Meat Processing (Boning Room)
MTM30111
D599
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 21/12/2012 | Current | Approved |
Description
This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases. It is not appropriate for use as a pre-vocational qualification or for inclusion as a VET in Schools program.
Job roles
Job role titles covered by this qualification may include:
boner
slicer
bandsaw operator.
Schedule
Packaging Rules
- Complete all seven (7) Core Units- Complete a minimum of two (2) elective units of competency to a minimum value of thirty points.
A maximum of three (3) units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to the identified boning room job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points. Complete all six (6) compulsory core units. Complete technical units to the value of 30 points.
1. Core Units
Seven (7) units must be completed
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D8750 | MTMCOR202A | Apply hygiene and sanitation practices | 40 | Unit of competency |
| D8751 | MTMCOR203A | Apply Quality Assurance practices | 40 | Unit of competency |
| D8753 | MTMCOR205A | Communicate in the workplace | 40 | Unit of competency |
| D8752 | MTMCOR204A | Follow safe work policies and procedures | 40 | Unit of competency |
| D8749 | MTMCOR201A | Maintain personal equipment | 20 | Unit of competency |
| D8754 | MTMCOR206A | Overview the meat industry | 20 | Unit of competency |
| D9017 | MTMPSR203A | Sharpen knives | 40 | Unit of competency |
2. Elective Units
Complete a minimum of two (2) elective units to a minimum value of thirty (30) points.
Please refer to the Training Package for the full list of unit points and available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W306 | MTM30107 | Certificate III in Meat Processing (Boning Room) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI8 | AMP30116 | Certificate III in Meat Processing (Boning Room) | Qualification |
No information
Entry Requirements
Not Applicable
Traineeships and Apprenticeships